HEIRLOOMS, DRINKS AND DINNER EXPERIENCE

Choose from selected menus

JEWELRY MENU BY LOT28

Enjoy one-on-one time with designer, Jocelyn DeSisto, to try on the collection: Two Fahrenheit.

Inspired by sustainable marine biology.

FOOD MENU BY MIKE CRUZ

Our seafood menu focuses on the East Coast and its abundant offerings, specifically highlighting seafood from New York waters.Inspired by the biodiversity of our oceans, it is highly local, sustainable & meant to celebrate under-appreciated species. Above all, we are highlighting and paying homage to the American fisherman.

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Cocktails & nonalcoholic drinks will be paired to each plate*

Mindful Menu Notes*

Our menu will include a wide array of seafood and shellfish. It is not recommended for those with shellfish allergies.

EXHIBITION DETAILS

Limited Capacity*

Make reservations for a:

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Individual Seat - $140

Table for Two - $260

Table for Four - $530

Table for Six - $800

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Please contact us about any food allergy 

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Negative COVID test results encouraged

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Masks required while walking through exhibition

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Following all CDC guidelines

ABOUT THE FOUNDER & LOT28 

Jocelyn DeSisto is a social entrepreneur and jewelry designer based in New York. 

Raised just off the coast of Maine, she grew up with a deep appreciation for nature. Founded in 2018, Lot28 fuses DeSisto’s interest in contemporary adornment and drive to play a proactive role in combating climate change. 

Defined by their organic forms and playful color arrangement, all Lot28 pieces are designed by founder Jocelyn DeSisto and are handcrafted in New York. They pride themselves in using recycled gold, antique diamonds and responsibly sourced gemstones. 
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TWO FAHRENHEIT is a collection of new heirlooms for a brighter future. The collection is symbolic of the two degree change in water temperature that can cause coral bleaching. The jewels of this collection embody the small decisions we make today that will lead to a better tomorrow. 

ABOUT THE CHEF MIKE CRUZ

I developed a passion for food when I was young, and my curiosity in food has evolved from wanting to learn how to cook skillfully to wondering where it is the food I’m cooking comes from.  I was born and raised in the Bronx but spent Summers in Lancaster, PA going to farmers markets and learning to cook from my grandmother. Growing up in the Bronx and having to constantly travel outside of my borough to purchase quality food has made me passionate about food equality, equity and sustainability. I went on to culinary school, worked in fine-dining restaurants, learned nose-to-tail butchery, consulted Michelin-Starred restaurants about sustainable seafood and have hosted several YouTube videos with Epicurious. I believe in starting with quality ingredients and then doing everything to allow them to fully express their flavors.

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