How Alex Stupak Went From Making Pastries to Owning a Restaurant Empire 11.9.24 | “Alex Stupak went from making pastries to elevating Mexican cuisine. The acclaimed chef already has four New York City restaurants, and he's now embarking on a new upscale adventure where he'll put his own spin on seafood.”
Alex Stupak Goes Fishing 9.23.24 | “Swordfish au poivre is a winning idea, and I’m delighted that someone besides me will prepare it. It’s coming to Alex Stupak’s elegant new seafood restaurant, where he will also summon classics like fish and chips, lobster roll and other items from his New England childhood.”
The 17 Top New York City Restaurant Tables to Book This Fall 8.22.24 | “Toward the end of September, Mexican maestro Alex Stupak will open a simple, all-day seafood restaurant, The Otter, at the posh Manner hotel on Thompson Street. Within the luxe marble and bronze-accented space, he’ll serve raw bar items, a lobster roll and a swordfish steak au poivre.”
Empellón Owner Will Open Two New Spots Inside a Manhattan Hotel 9.20.24 | “The Otter, a seafood restaurant, will debut on September 23, serving dishes like scallop crudo with chiles.”
- Eater
At The Otter, Alex Stupak Does Seafood 9.23.24 | “He’s topping crab agnolotti with Ritz crackers and turning swordfish into steak au poivre.”
Unveiling The Manner 9.23.24 | “Chef Alex Stupak, a James Beard nominee, returns to downtown Manhattan to helm The Manner’s culinary offerings. The Otter, located on the ground floor, is an all-day neighborhood restaurant serving fresh seafood. Offering indoor and outdoor seating, it is open for visitors and locals alike to enjoy breakfast, lunch, and dinner.”
- Forbes
Why Pastry Chefs Are Making the Jump to Savory
10.17.24 | “Among these is 2013 F&W Best New Chef Alex Stupak, who worked for many years as the pastry chef at acclaimed restaurants like wd~50 and Alinea, but switched back to savory food and now owns five restaurants, including The Otter, which recently opened in Manhattan. The menu there is deceptively simple, but dishes are constructed with an attention to detail that reveals his time as a pastry chef at some of the country’s most famous modernist restaurants.”
