The restaurant focuses on local purveyors and greenmarket produce.
Following in his brother's footsteps, chef Kyle Knall started working at a restaurant in his native Birmingham, Alabama as a high schooler. He then went on to a position at Chez Fonfon with local culinary icon Frank Stitt (becoming sous chef at age 20) before moving to New York for a job at Gramercy Tavern. In 2013, he opened his own homage to Southern fare, Maysville, in the Flatiron District. Now, the Southern chef is at the helm of Electric Lemon at the Equinox Hotel.
He talked with Furthermore about seasonality, local purveyors, and working in Hudson Yards.
Photos: Corry Arnold (pasta, tomatoes), Jason Varney (clams)