A South Indian Culinary Revolution in Greenwich Village
Semma NYC is an acclaimed South Indian restaurant located in Manhattan’s Greenwich Village that has redefined authentic regional Indian cuisine in New York’s fine dining scene. For those searching for essential information:
| Semma NYC at a Glance | |
|---|---|
| Location | 60 Greenwich Avenue, New York, NY |
| Hours | Tuesday-Saturday, 5-10pm (Closed Sunday-Monday) |
| Cuisine | Heritage Southern Indian, focusing on Tamil Nadu region |
| Price Range | $$$$ |
| Reservations | Available via Resy (highly recommended) |
| Accolades | Michelin Star (2022-2024), #1 on NYT’s 100 Best (2024) |
Opened in October 2021, Semma (meaning “fantastic” in Tamil) has quickly become one of New York City’s most celebrated dining destinations. Led by Chef Vijay Kumar, the restaurant showcases the authentic flavors of South India’s Tamil Nadu region through dishes rarely seen outside local homes and neighborhoods.
Part of the Unapologetic Foods group founded by Roni Mazumdar and Chintan Pandya, Semma represents a bold departure from Americanized Indian cuisine. As Chef Kumar notes, “This is literally how I grew up eating,” drawing inspiration from his childhood on his family’s farm in Tamil Nadu.
What makes Semma truly special is its commitment to regional authenticity. The menu features distinctive dishes like nathai pirattal (snails), Chettinad venison, and gunpowder dosa presented as a perfect equilateral triangle. The restaurant’s Kerala-inspired interior, with thatched roofing and raw wood accents, creates an immersive dining experience that transports guests to South India.
Since its opening, Semma has earned a Michelin star for three consecutive years and made history in 2024 as the first Indian restaurant to top The New York Times’ list of 100 best restaurants in New York City. Despite being one of the hardest reservations to secure in NYC, Semma continues to draw food enthusiasts eager to experience its unapologetically authentic approach to South Indian cuisine.
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Semma NYC at a Glance
Located in the heart of Manhattan’s West Village at 60 Greenwich Avenue, Semma nyc has blossomed into a culinary jewel that food enthusiasts simply can’t stop talking about. This intimate 38-seat restaurant has taken over the space once occupied by Rahi, changing it into a vibrant celebration of South Indian cuisine that rarely makes its way to American shores.
Semma nyc belongs to the visionary Unapologetic Foods collective, the brainchild of restaurateurs Roni Mazumdar and Chintan Pandya. These culinary pioneers have been quietly revolutionizing how New Yorkers experience Indian food through their family of restaurants, each spotlighting different regional treasures from the subcontinent.
The kitchen is commanded by the talented Chef Vijay Kumar, whose roots in Tamil Nadu’s farm country inform every dish that leaves his kitchen. Before bringing his talents to New York, Kumar earned a Michelin star at Rasa in California—but at Semma nyc, he’s cooking the food of his childhood, the authentic home-style dishes that rarely appear on restaurant menus outside India.
Since opening its doors in October 2021, the accolades have come pouring in. Semma nyc has maintained its Michelin star for three consecutive years (2022-2024) and achieved what many considered impossible: becoming the first Indian restaurant to claim the #1 spot on The New York Times’ prestigious list of 100 best restaurants in New York City in 2024.
Origins of “Semma NYC”
The name “Semma” perfectly captures the restaurant’s essence—it’s Tamil slang for “fantastic” or “awesome,” a word that bubbles with the same excitement the restaurant aims to deliver. When Semma nyc opened on October 12, 2021, it wasn’t simply a new restaurant but a bold statement about authentic Indian cuisine.
The transition from Rahi to Semma nyc represented something much deeper than a mere rebranding. As Roni Mazumdar eloquently put it, “Our goal as a group is to explain what Indian cuisine has been for so long.” By closing Rahi after four successful years, the Unapologetic Foods team created space for something truly groundbreaking—a restaurant dedicated to the under-represented flavors of Tamil Nadu.
The metamorphosis was complete. The interior was reimagined to transport diners to South India with design elements inspired by Kerala houseboats and tropical aesthetics. Meanwhile, Chef Kumar crafted a menu filled with dishes from his childhood—many making their fine dining debut in America—creating an experience that feels both deeply personal and culturally significant.
The Reservation Hustle at Semma NYC
Securing a table at Semma nyc has become something of a competitive sport in New York’s dining scene. The New York Times wasn’t exaggerating when they called it “one of the hardest-to-get-into places” in the city—a sentiment echoed in countless frustrated social media posts from would-be diners.
The coveted Resy reservations for Semma nyc vanish within minutes of their release, typically 30 days in advance at midnight. For serious food lovers, setting calendar alerts has become as much a part of the Semma nyc experience as the meal itself.
For the spontaneous (or persistent) diner, there is hope in the form of walk-in bar seating—though even this comes with caveats. As one Yelp reviewer warns, “They are pretty strict though on the waiting list. Need to be there the whole time and have your whole party in order to be seated.” No putting your name down and wandering off for a pre-dinner cocktail elsewhere—you’ll need to commit to hovering nearby until your moment arrives.
The restaurant’s intimate size combined with its stellar reputation creates the perfect storm of scarcity. Our insider tip? Be flexible with timing—those 5:30 pm or 9:30 pm slots tend to be slightly easier to snag. And if planning ahead isn’t your strong suit, the bar seating might be your best bet, offering the full menu in a slightly more casual setting.
Book your Semma reservation on Resy
Inside the Kitchen: People, Philosophy, Provenance
The heart of Semma nyc beats with the personal history and culinary philosophy of Chef Vijay Kumar. Born and raised in Natham, a small village near Madurai in Tamil Nadu, Kumar brings authentic South Indian flavors and techniques that are deeply rooted in his upbringing.
“This is literally how I grew up eating,” Kumar often says about the menu he’s created at Semma. His childhood on his family’s farm wasn’t just idyllic – it was the perfect culinary classroom. There, surrounded by fresh produce and traditional cooking methods, Kumar absorbed the foundations of what would later become his signature style.
What makes Semma nyc truly special in New York’s competitive dining scene is its refreshing authenticity. Rather than watering down dishes to please American palates, Kumar and the Unapologetic Foods team have taken a bold stance: New York should accept authentic Indian flavors, not the other way around. Food critic Robert Sietsema captured this perfectly when he noted that Semma “aggressively challenges New York’s preconceptions of Indian cuisine.”
This philosophy shines through in their sourcing practices too. Kumar works tirelessly to find ingredients that match those used in South India. When exact matches aren’t available, he collaborates with local farmers to find alternatives that maintain each dish’s integrity. This farm-to-table approach mirrors Kumar’s own upbringing, where dinner ingredients often came straight from the family land to the cooking pot.
Founders & Chef Journey
Behind Semma nyc stands the dynamic duo of Roni Mazumdar and Chintan Pandya, the creative minds of Unapologetic Foods. These visionaries have been quietly revolutionizing how New Yorkers experience Indian cuisine through restaurants that celebrate regional specialties and home-style cooking.
Mazumdar grew up in the Bronx after his family emigrated from Kolkata, while Pandya brought his culinary expertise from Mumbai. Together, they shared a dream: to present Indian cuisine that breaks free from the one-note version typically found across America. Their earlier ventures – Adda in Long Island City and Dhamaka on the Lower East Side – had already turned heads for showcasing regional Indian dishes rarely seen in American restaurants.
For Semma, they found their perfect kitchen partner in Chef Vijay Kumar, who had previously earned a coveted Michelin star at Rasa in Burlingame, California. Kumar’s 12 years of California cooking experience, combined with his deep connection to Tamil Nadu’s culinary traditions, made him the ideal chef to bring their vision to life.
Kumar’s journey from cooking on his family farm to leading a Michelin-starred kitchen in Greenwich Village is the stuff of culinary fairy tales. His childhood memories – catching snails with his grandmother after monsoon rains, hunting deer with his grandfather, harvesting fresh produce just steps from the kitchen – now translate into dishes that tell the story of South Indian village life through every bite.
Culinary Vision & Ingredient Sourcing
What truly sets Semma nyc apart is its commitment to dishes rarely seen outside family homes in South India. The menu reads like a love letter to Kumar’s childhood, featuring treasures like nathai pirattal (snails cooked with ginger, tamarind, and coconut), Chettinad venison (inspired by hunting trips with his grandfather), and thinai khichdi (a nurturing foxtail millet porridge).
These aren’t just regional specialties – they’re personal time machines. The nathai pirattal transports Kumar back to monsoon seasons, wading through rice paddies with his grandmother to collect snails. The Chettinad venison (maan kari) honors rural Tamil Nadu’s hunting traditions that his grandfather taught him.
The spice profiles at Semma are boldly authentic. As Pete Wells of The New York Times eloquently noted, the restaurant’s cooking is “lifted by distinctive chutneys, sauces and spices.” You won’t find watered-down heat levels here – instead, Semma celebrates the complex, layered flavors that make South Indian cuisine so captivating.
This commitment extends to every ingredient that enters the kitchen. Curry leaves, black pepper, cardamom, and other essential spices are sourced for maximum freshness and punch. When traditional ingredients prove elusive, Kumar works with local farmers to find alternatives that maintain the soul of each dish.
The result? A menu that doesn’t just introduce New Yorkers to previously unknown South Indian specialties but does so with heart, soul, and an unwavering commitment to showing American diners what authentic Tamil cuisine really tastes like. Through Kumar’s hands, the village foods of his childhood have found a new home in the sophisticated dining rooms of Manhattan.
Signature Dishes & Beverage Highlights
The menu at Semma nyc unfolds like a love letter to Tamil Nadu, inviting diners on a sensory journey through South India’s most cherished flavors. At the heart of this culinary trip sits the gunpowder dosa – not your typical rolled cylinder but a mathematical marvel that arrives as a perfect equilateral triangle. With its “sienna and umber swirls on its crisp, buttery surface,” as one food writer lovingly described it, this dosa has become an Instagram sensation for good reason.
Meat lovers find their paradise in the attu kari sukka, a lamb curry so tender it practically melts on your tongue, carrying warm spices that dance across your palate. The Dindigul goat biryani arrives in a traditional clay pot, releasing an intoxicating aroma when unsealed tableside – its distinctive spice profile and shorter-grain rice setting it apart from the biryani styles you might know.
For the adventurous eater, Semma nyc offers rare treasures like nathai pirattal – a snail curry that Chef Kumar prepares as homage to childhood memories of collecting snails with his grandmother after monsoon rains. The Chettinad maan kari transforms venison into a rich, complex curry that pays tribute to the hunting traditions of Tamil Nadu’s countryside.
Coastal flavors shine in the Kanyakumari Nandu Masala, a showstopping crab dish that requires pre-ordering. While it carries a heftier price tag at $160 for two, this masterpiece delivers an authentic taste of Tamil Nadu’s seaside cuisine that’s well worth the splurge.
The bar program doesn’t merely accompany the food – it continues the story. The whistle podu cocktail infuses gin with curry leaves, demonstrating how South Indian aromatics can transform familiar spirits into something extraordinary. Non-drinkers aren’t an afterthought either, with zero-proof options featuring traditional ingredients like jaggery and tamarind that complement the menu’s bold flavors.
How to Order Like a Pro at Semma NYC
Cracking the code of Semma nyc‘s menu becomes a delightful trip with a few insider tips. The menu flows through small, medium, and large plates, designed as a flavor journey that builds in intensity rather than traditional courses.
Family-style sharing offers the most rewarding experience, allowing everyone at your table to sample the diverse flavors of Tamil Nadu. A winning strategy might include starting with the refreshing mulaikattiya thaniyam (sprouted mung beans with coconut) or the Mangalore huukkosu (crispy cauliflower), before progressing to medium plates like the nathai pirattal or kudal varuval (goat intestines – another rare find in NYC). Cap your meal with a large plate such as the Dindigul goat biryani or the deeply satisfying attu kari sukka.
Don’t overlook the humble kal dosa – thicker and chewier than its crispy counterparts, this traditional flatbread serves as your edible utensil. Tear off pieces to scoop up curries and chutneys, embracing the traditional South Indian eating style that improves flavor combinations.
For milestone celebrations, the pre-order-only Kanyakumari crab creates an unforgettable centerpiece. Just remember to plan ahead – this dish requires advance notice.
When uncertainty strikes, Semma’s passionate staff become your culinary guides. As one delighted diner observed, they “know their stuff and are eager to share background on unfamiliar dishes,” making even first-timers feel like seasoned Tamil Nadu travelers.
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Classic vs. Semma’s Rendition
| Dish | Classic Preparation | Semma’s Rendition |
|---|---|---|
| Dosa | Typically served as a rolled tube | Perfect equilateral triangle with precise geometry |
| Nathai Pirattal (Snail Curry) | Village preparation using local snails | Adapted with American ingredients while preserving authentic flavor profile |
| Biryani | Various regional styles, often with long-grain rice | Dindigul-style with shorter grain rice and distinctive spice blend |
| Maan Kari (Venison) | Home-cooked game meat preparation | Liftd with restaurant techniques while maintaining traditional Chettinad spicing |
| Sambar | Often served alongside dosa as a dip | Presented as a standalone soup with complex flavor development |
| Cocktails | N/A (not a traditional element) | Infused with South Indian ingredients like curry leaf and black pepper |
Design, Atmosphere & The Experience
Walking into Semma nyc feels like being transported from the busy streets of Greenwich Village to a tranquil corner of South India. The restaurant’s thoughtful design captures the essence of Kerala houseboats and tropical South Indian aesthetics, creating an environment that’s both exotic and welcoming.
The intimate 38-seat space wraps you in warmth through its earthy tones, raw wood accents, and distinctive thatched roofing elements that hang from the ceiling. Your eyes are immediately drawn to the vibrant mural of a Kathakali dancer—a classical character from Kerala’s dance-drama tradition—that adds a splash of cultural authenticity to the dining room.
The restaurant’s compact size isn’t just about creating exclusivity (though it certainly contributes to those notoriously difficult reservations). Rather, it fosters a sense of community among diners, mirroring the shared dining experiences common throughout South India. Even at the small bar area, walk-in guests can enjoy the full menu in a slightly more casual setting while still feeling part of the Semma experience.
As you settle in, you’ll notice how the gentle background music—a carefully curated mix of contemporary and traditional South Indian tunes—improves the atmosphere without drowning out conversation. Meanwhile, the air carries the intoxicating aromas of freshly ground spices and sizzling curries that prime your senses for the meal ahead.
Immersive Touches That Set Semma Apart
What truly makes dining at Semma nyc special are the thoughtful details that complete your journey to South India without leaving Manhattan. Traditional clay pots cradle fragrant biryanis, while steel tumblers hold refreshing drinks—exactly as you’d find them in Chef Kumar’s home region of Tamil Nadu.
Some dishes arrive on banana leaves instead of plates, a touch that’s both visually striking and authentic to South Indian tradition. This isn’t merely for show—the banana leaf actually imparts subtle flavors to the food while representing an eco-friendly dining practice that has existed for centuries.
The experience engages all your senses—from the visual delight of colorful dishes to the tactile pleasure of eating certain items with your hands (as is traditional in South India). Even the semi-open kitchen contributes to the immersion, as the sounds of sizzling spices and gentle tapping of dosa batter on the griddle create an auditory backdrop that heightens anticipation.
The staff completes this sensory journey, serving as cultural guides who explain the significance behind various presentation styles. They’ll happily suggest how to best enjoy each dish according to South Indian traditions—whether that’s how to tear and dip your dosa or which chutneys pair best with particular items.
These aren’t superficial touches but thoughtful elements that reflect the restaurant’s deep commitment to cultural authenticity. Together, they create a dining experience that’s not just about exceptional food but about momentarily stepping into another world—one where South Indian village traditions are celebrated and shared through every aspect of the meal.
Accolades, Reviews & Semma’s Role in Global Indian Fine Dining
When Semma nyc opened its doors in October 2021, few could have predicted just how dramatically it would reshape New York’s culinary landscape. In just a few short years, this cozy Greenwich Village restaurant has collected accolades that many establishments spend decades chasing.
The crowning achievement came in 2024, when Semma nyc made history as the first Indian restaurant ever to top The New York Times’ prestigious list of 100 best restaurants in New York City. This wasn’t a small jump either—Semma leapfrogged from #7 the previous year straight to the pinnacle of New York dining.
The Michelin inspectors were equally impressed, awarding Semma a coveted star in 2022—an honor the restaurant has maintained for three consecutive years. This recognition feels particularly meaningful for a restaurant showcasing regional Indian cuisine, a category that has historically been underrepresented in fine dining circles. Bon Appétit also took notice, including Semma nyc among its 10 best new restaurants in America in 2022.
Critics haven’t been shy about their adoration. Pete Wells of The New York Times described Semma’s cooking as “rustic cooking liftd by distinctive chutneys, sauces and spices,” while Robert Sietsema of Eater NY observed that the restaurant “aggressively challenges New York’s preconceptions of Indian cuisine.” These aren’t just positive reviews—they’re acknowledgments of a cultural shift in how Indian food is perceived.
Regular diners seem just as enchanted, maintaining a solid 4.1-star rating on Yelp despite the notoriously difficult reservation process. One patron summed up the experience perfectly: “Worth every penny and every minute of the reservation hunt.”
Semma’s rise coincides with a global renaissance in Indian fine dining, exemplified by Dubai’s Trèsind Studio becoming the first Indian restaurant to earn three Michelin stars. Together, these establishments are crafting a new narrative about Indian cuisine’s rightful place at the highest levels of global gastronomy.
South Indian Food That Goes Back to Its Roots, at Semma
Why Critics Love Semma NYC
What exactly has captivated the hearts of New York’s famously tough food critics? In a word: authenticity. While many restaurants adapt traditional cuisines to suit Western preferences, Semma nyc boldly refuses to dilute its South Indian heritage.
This unwavering commitment extends to every aspect of the dining experience, particularly the spice levels. As one reviewer beautifully observed, at Semma, “spice is used as neatly as it is liberally.” The heat in dishes isn’t apologetically tamed but rather celebrated as an essential component of the flavor architecture—intense without being overwhelming, complex rather than one-dimensional.
Critics have also fallen in love with Chef Kumar’s dedication to traditional cooking methods. Clay pots impart subtle earthy notes to slow-cooked curries. Spices are freshly ground rather than pre-packaged. These seemingly small details create a profound difference in flavor that even the most jaded palates can recognize.
Perhaps most importantly, Semma nyc has expanded New York’s culinary conversation. By introducing dishes like nathai pirattal (snail curry) and Chettinad venison that rarely appear on American Indian menus, the restaurant challenges diners to reconsider what they think they know about Indian food. This educational aspect—this culinary storytelling—transforms a meal at Semma from mere sustenance into a journey through Tamil Nadu’s villages and traditions.
Each dish serves as a chapter in Chef Kumar’s personal narrative, connecting his childhood on a Tamil Nadu farm to the sophisticated plates served in Greenwich Village. This authenticity of experience resonates with critics who can sense when a chef is cooking from genuine memory rather than borrowed tradition.
Semma in the Broader Indian Fine-Dining Movement
Semma nyc doesn’t exist in isolation. It’s part of a approach to Indian cuisine being pioneered by the Unapologetic Foods group, alongside sister restaurants Dhamaka and Adda. Together, these establishments are redefining how Indian food is presented and appreciated in America.
What sets this new wave apart from earlier iterations of Indian fine dining is its laser focus on regionality. Rather than offering a greatest-hits compilation of dishes from across India’s vast culinary landscape, these restaurants dive deep into specific regions. Semma celebrates Tamil Nadu, Dhamaka highlights the “forgotten” foods of India’s heartland, and Adda focuses on rustic home-style cooking from various regions.
The impact of Semma nyc‘s success ripples far beyond its 38 seats. Across America, a new generation of Indian restaurants is emerging with similar regional specificity and unapologetic authenticity. From Washington D.C. to Chicago to Los Angeles, chefs are finding the courage to serve the food of their specific heritage rather than adapting to perceived American preferences.
By earning such prestigious accolades, Semma has helped lift Indian cuisine to the highest echelons of global gastronomy. The restaurant proves that Indian food deserves the same respect, critical attention, and price points as French, Japanese, or Italian cuisine—traditions that have long dominated fine dining conversations.
This shift represents nothing less than a recalibration of how we value different culinary traditions. When an Indian restaurant tops The New York Times’ list, it signals that the old hierarchies are dissolving. We’re entering an era where cuisine is judged on its own merits rather than its country of origin or historical prestige in Western contexts.
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Frequently Asked Questions about Semma NYC
How hard is it to get a reservation?
Let’s be honest – snagging a table at Semma nyc requires both strategy and luck. This West Village hotspot has become one of New York’s most elusive reservations, with tables typically vanishing within minutes of appearing on Resy. The reservation window opens 30 days in advance, and I strongly recommend setting an alarm on your phone for the exact minute they become available (usually midnight).
If you’ve struck out on the reservation front, don’t despair! The bar area does welcome walk-ins, offering a glimmer of hope for spontaneous diners. Just come prepared with patience and your entire party in tow – the staff is strict about having everyone present and staying nearby while you wait. For better odds, aim for weekday evenings or those “off-hours” (think 5:30 pm or after 9 pm) when the reservation-holding crowds thin out a bit.
What dish should first-timers never miss?
For your Semma nyc debut, the gunpowder dosa is absolutely non-negotiable. This architectural marvel arrives as a perfect equilateral triangle (not the typical tube shape you might expect), with a crispy, buttery surface dusted with spicy gunpowder blend. Paired with sambar and chutney, it’s the ideal introduction to Chef Kumar’s South Indian vision.
Feeling adventurous? The nathai pirattal (snail curry) is a rare treat that you simply won’t find elsewhere in New York. It’s a dish straight from Chef Kumar’s childhood, catching snails after monsoon rains with his grandmother – a true taste of authentic Tamil Nadu cuisine.
For those seeking something spectacular but slightly more familiar, the attu kari sukka (lamb curry) delivers tender meat bathed in a complex, aromatic gravy that will have you scraping the plate clean. Vegetarians aren’t an afterthought here either – the mulaikattiya thaniyam (sprouted mung beans) and kaikari kurma (vegetable curry) demonstrate the incredible depth and complexity possible in plant-based South Indian cooking.
Does Semma accommodate dietary restrictions?
Semma nyc offers a warm welcome to vegetarians, with substantial plant-based options like the gunpowder dosa, mulaikattiya thaniyam, and kaikari kurma featured prominently on the menu. These aren’t token vegetarian dishes but rather integral components of authentic South Indian cuisine.
That said, the kitchen’s unwavering commitment to authenticity means certain modifications might not be possible. Unlike many restaurants that adjust spice levels on request, Semma typically serves dishes with their traditional heat intact – these spice profiles are considered essential to the genuine experience. As one Yelp reviewer candidly noted about bringing children: “It’s tight, and the food is sophisticated and spicy. They don’t have dishes to accommodate palates seeking less seasoned food.”
If you have severe allergies or strict dietary requirements, it’s worth calling ahead to discuss your needs. The staff genuinely wants you to have a wonderful experience, but their dedication to traditional preparations may limit flexibility for certain restrictions. This isn’t stubbornness – it’s respect for the culinary heritage they’re sharing.
Conclusion
As we wrap up our journey through Semma nyc, it’s clear why this Greenwich Village treasure has become such a sensation in New York’s dining scene. There’s something truly special about what Chef Vijay Kumar and the Unapologetic Foods team have created here – a restaurant that stands firmly in its authenticity while inviting diners into the rich culinary traditions of Tamil Nadu.
What makes Semma remarkable isn’t just the food (though that would be enough!), but the cultural storytelling that happens with every dish. From the perfectly triangular gunpowder dosa to the rare nathai pirattal snail curry, each plate offers a window into Kumar’s childhood on his family farm. These aren’t just recipes – they’re memories and traditions brought to life.
The restaurant’s rise has been nothing short of meteoric. Opening in October 2021, maintaining its Michelin star for three consecutive years, and then making history as the first Indian restaurant to top The New York Times’ 100 best restaurants list in 2024 – Semma has redefined what Indian cuisine can be in America’s fine dining landscape.
For those lucky enough to snag that coveted reservation, a meal at Semma nyc promises more than just satisfaction – it delivers a genuine cultural experience. The Kerala-inspired interiors, the traditional serving vessels, the unapologetic spice levels – everything works together to transport you thousands of miles away while sitting in the heart of Manhattan.
At The Dining Destination, we’re particularly drawn to restaurants that honor culinary heritage while pushing boundaries, and Semma exemplifies this balance beautifully. Its success represents a significant turning point for Indian cuisine in America – moving away from homogenized curry house menus toward regionally specific, chef-driven concepts that celebrate India’s incredible culinary diversity.
If you’re planning your own visit, remember these three essentials: book well in advance (seriously, set those calendar alerts!), arrive with an open mind and adventurous palate, and prepare yourself for South Indian cuisine as it was meant to be experienced – bold, vibrant, and authentically spiced. The effort to secure a table will be rewarded many times over.
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