“Less than a week before New York Fashion Week kicks off, The Council of Fashion Designers of America (CFDA) hosted its first-ever Shabbat dinner, inviting members of all backgrounds from the fashion community to come together at The Otter at The Manner in a celebration of visibility and connection.”

“At The Otter, the chef behind Empellón offers a fish-forward menu that performs tricks of the tongue."

“Alex Stupak is world famous for his precise Mexican cooking, but he also knows how to rethink a definite American entree.”

“Italians may disagree, but New Englanders know that seafood and dairy have a particular affinity for each other, especially when they’re topped with crackers. This is the inspiration for the agnolotti that Alex Stupak served on his opening menu at The Otter.”

“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.”

“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.”

“The celebrated chef is making a grand return to the Big Apple.”

“He’s topping crab agnolotti with Ritz crackers and turning swordfish into steak au poivre.”

“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.”

“The Otter, a seafood restaurant, will debut on September 23, serving dishes like scallop crudo with chiles.”

“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.”

“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.”