Jeff Miller—the mastermind behind the eatery Rosella and its sister spot, Bar Miller—captures guests with inventive dishes, fresh ingredients, and a welcoming, warm ambience worth staying for. Here, sushi made from fresh, local fish is the star, yet it’s worth noting that irresistible floral-dressed ceviche, fish sliders, and uni-topped toast burst with flavor and rich color.
A Floridian-turned-New Yorker, Miller knows where to go in the city for inspiration, food, and fun. Admittedly, he shares that his favorites are found in restaurants—a reason, among work, he moved to the Big Apple in the first place—and neighborhoods like the East Village, where his own destination is based.
Whitewall spoke with Miller about his take on the city and why visitors must take in both the famous and the local spaces alike.
Courtesy of Rosella.
WHITEWALL: Where is the best spot to find inspiration in New York?
JEFF MILLER: When I’m seeking inspiration—I perpetually am—restaurants are it for me. I moved to New York to eat in New York, as much as to work here. Sushi Sho on 41st and 5th is at the extreme end of refinement in restaurants. It’s only existed in New York for a little more than a year, but it is the best possible outcome of a chef (Keiji Nakazawa) and of a restaurant in general. At the other end of that spectrum is Superiority Burger—a menu and restaurant clearly from one man’s mind; an ode to the East Village, as cool as a restaurant can be. In between is any number of restaurants that reflect the people behind them.
“I moved to New York to eat in New York,”
—Jeff Miller
Courtesy of Rosella.
WW: What’s the best off-the-beaten-path to see art in New York?
JM: I appreciate art in restaurant dining rooms more than anywhere else. In the dining room, a painting plays an active role it never could in a gallery or a museum. It exists for the room, not the other way around. If you’ve eaten at Le Bernardin, you’ll understand.
WW: What is the best-kept secret in New York?
JM: The best-kept secret in New York is not a secret, in the East Village. It is the restaurant C&B, on 7th Street and Avenue B. The secrets within that secret are: cilbir with a side of roasted potatoes, curry rice bowl with scrambled eggs, and the chicken sandwich.
Jeff Miller’s New York Favorites
1. Sushi Sho
Courtesy of Sushi Sho
“Chef Keiji Nakazawa began his culinary journey at the age of 15, undergoing training at 20 different Japanese and sushi restaurants across Japan. In 1989, he opened “すし匠” Sushi Sho in Yotsuya, Tokyo, and currently oversees operations at thirty establishments, including independent restaurants operated by chefs who trained under Chef Nakazawa. In 2016, he made his international debut, opening Sushi Sho at The Ritz-Carlton Residences, Waikiki Beach. In 2023, he opened Terakoya (private school) Sushi Sho in Azabudai Hills. In 2024, he opened Sushi Sho in New York City.” via Tock
2. Le Bernardin
Courtesy of Le Bernardin.
“Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986. After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate. Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout six reviews, and is the only restaurant to maintain this rating for that length of time. In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel. The new look features a lounge, a first for the restaurant, where a separate menu is available. Since then, the restaurant received a James Beard Award in 2012 for Best Restaurant Design, and an “Outstanding Restaurateur” award in 2013 for Le Coze, who is the first woman to be honored in the category.” via Le Bernardin
3. C&B
Courtesy of C&B.
“When life brought Chef Ali Sahin from Turkey to the USA, his first American address was in the East Village. Though he studied economics back home, in New York City he worked in restaurants, first as a bus boy and eventually as a cook. When he decided food was something he might want to turn into a career, he went to culinary school to learn essential techniques, such as how to prepare the perfect egg, something Ali told me chefs love to talk about but few dare to actually serve in their restaurants. C&B (“Coffee and Breakfast”) Café serves eggs all day long – really good eggs – along with other brunch plates. The chef uses his small kitchen to its fullest potential, even going so far as to make sausages in house, and hopefully one day his own cheese.” via Sideways NYC
