20 Victoria

Tucked away in the Financial District, 20 Victoria manages to feel miles away from the surrounding office towers. Chris White’s space is intentionally small, built around an open kitchen that keeps the focus entirely on the plate. Since Rafael Covarrubias took over as executive chef in early 2026, the menu has pivoted toward a more aggressive, contemporary style that leans into bold flavours rather than just technical precision. It’s a polished room, but the service stays grounded, avoiding the stuffiness you might expect from a place in this part of the city.

Getting a seat here requires some foresight, as the dining room only holds 24 people and reservations fill up fast. You are signing up for a multi-course tasting menu, so don't expect a quick bite; the pace is deliberate and meant to be drawn out. They’ve moved to a no-tipping model, so the price you see is what you pay. If you can’t snag a table, the marble bar is the move for a slightly more relaxed experience. Whatever you do, opt for the wine pairings to balance out the bright, punchy notes coming out of the kitchen.