\n\t\u201cWe are stretching ourselves when it comes to the culinary side of what we do. We\u2019re taking risks, moving things differently, and we\u2019re being unapologetic about it,\u201d Eugene Remm, a founder of CHG, says. \u201cI think Nadav is an artist, no different than a musician, no different than someone who\u2019s creating a canvas or painting something.\u201d<\/p>\n
\n\tJust like any virtuoso, Greenberg needs a stage. The chef has certainly found that in Or\u2019esh, which is opening its doors in SoHo today\u2014and Robb Report is giving you an exclusive look inside.<\/p>\n
\t\t\t\t\t\t![\"\"](\"https:\/\/robbreport.com\/wp-content\/themes\/pmc-robbreport-2017-v2\/assets\/public\/lazyload-fallback.gif\")
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\t\t\t\t\tA peek at the dining space inside Or\u2019esh.<\/p>\n
\t\t\t\t\t\t\t\t\tOr\u2019esh<\/p>\n
\n\tThe Rockwell Group dreamed the interiors at the 80-seat restaurant<\/a>, the team at CHG wanted to create a luxe, maximalist interior that reflects what a luxury hot spot in SoHo should be in the year 2026. That means warm red hues, echoing the flicker of flames, glittering chandeliers, and touches of earthy browns abound for a moody blend of texture and light. The bar, too, continues that theme of red leather on its seating along the elongated countertop. You won\u2019t find any obvious Mediterranean<\/a> nods in the interiors, either, and that\u2019s on purpose\u2014the team lets the cuisine do the talking.<\/p>\n \n\t\u201cWe think it\u2019s okay to separate menu from design, and we\u2019re good with that,\u201d Remm says.<\/p>\n \n\tThe beating heart of space is the custom charcoal grille, which took six months to build just for the new locale. (The name of the restaurant, after all, translates to \u201clight\u201d and \u201cfire\u201d). Around the size of a bathtub, the grille touches 70 percent of the menu, an idea that Greenberg has been familiar with since childhood.<\/p>\n \t\t\t\t\t\t \t\t\t\t\tThe moody bar.<\/p>\n \t\t\t\t\t\t\t\t\tOr\u2019esh<\/p>\n \n\t\u201cIt\u2019s an art to cook on this charcoal,\u201d the Moroccan Israeli chef says. \u201cIt\u2019s hard to cook on this grill because you cannot program it. It\u2019s not even heat; it\u2019s changing all the time. We need to dance around it. We need to feel it.\u201d Greenberg puts everything from cheese to tomatoes in contact with the fire; he even sizzles one side of a crude salmon, while the other sits on ice. Cooking in this way, pulling different sweet, sour, and, of course, smokey flavors out of ingredients, he explains, makes him and his team all the better.<\/p>\n \n\tThat talent is shown off in the menu, which is focused on simplicity and ingredient-driven creations\u2014and, of course, the kiss of that live fire, which allows those flavors to pop. Offerings include everything from handcrafted Jerusalem bagels to a dry-aged Hamachi to a spicy spinach gomiti. Even the housemade pasta is finished over the grille. \u201cWe\u2019re working on a dessert that will touch the grille, so you\u2019ll have that journey from the beginning until the end,\u201d Greenberg says. Specialty tipples, meanwhile, are derived from one key ingredient, mirroring that simplicity ethos in the restaurant\u2019s dishes.<\/p>\n \t\t\t\t\t\t \t\t\t\t\tDishes include handcrafted Jerusalem bagels and more.<\/p>\n \t\t\t\t\t\t\t\t\tOr\u2019esh<\/p>\n \n\tYou can also expect the classic Catch flair here, with where vibes are curated like at the company\u2019s other hot spots, the celeb-favorite Corner Store and the Eighty Six. The reason that Or\u2019esh came to life, too, Remm says, is all thanks to Greenberg; after the founder got a chance to meet the chef, it all became all too clear that CHG wanted to be a part of his next venture. The goal was to show off dishes from the Mediterranean in a modern, elevated setting.<\/p>\n \n\t\u201cIt\u2019s taken us a year of working together and tasting and re-tasting,\u201d Remm says. \u201cSo this isn\u2019t a copy paste, plug and play. This is an entire new concept. We want to reinvent the category; we want to be the leaders of what modern Mediterranean cuisine is going to look like.\u201d<\/p>\n \n\tTo check out the fire-filled fun for yourself, head to 450 West Broadway.<\/p>\n \tAuthors<\/p>\n \t\t\t \t\tNicole Hoey<\/p>\n Nicole Hoey is Robb Report’s digital editor. While studying at Boston University, she read, wrote and read some more as an English and journalism major. A class taught by a Boston Globe copy editor\u2026<\/p>\n<\/p>\n<\/p>\n![\"Nicole](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2025\/10\/Nicole_Hoey_Polilovi-2.jpg\"){kind=avatar}
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