When New York Times writer Jan Benzel described the ambiance at Cashion's Eat place as "funky-elegant," she was right on the money.
That combination, a just-right mixture of laid-back neighborhood conviviality and serious (and seriously good) food, has defined Cashion's since it's opening in May of 1995.
Still, nearly 18 years later, Cashion's is able to continue the long tradition of seasonal, farm-to-table food, and smart, attentive service.
Chef John, Justin,
George, and Billy.