any people have fond memories of sitting around the dinner table with their family or being cooked for by a loved one. Often, restaurateurs try to replicate the warmth of this collective memory by spinning stories of passed-down recipes and installing massive communal tables for diners t o break bread—yet they usually fail miserably. It feels inauthentic, exploitative and derivative. But once i n a while, something comes along
that makes sense and feels real.
Rhoda comes from a place so deep within chef Nathan Green’s heart and history that even the very stylish, of-the-times interiors don’t shake this feeling. The chef boasts a rather impressive resumé: after graduating from culinary school, he moved up the ladder via stints in the UK with Michael Caines, Tom Aikens and Tom Sellers before being catapulted overseas for an opportunity of a lifetime with Jason Atherton. But the talent Green has goes beyond his illustrious career path.