After working in some of New York City’s top restaurants (Eleven Madison Park and Jean-Georges), Chef Thitid “Ton” Thassanakajohn returned to his native Thailand in 2015 and proceeded to shake up the fine dining industry. His innovations cover everything from ambiance (the restaurant’s bright white and ultra-minimalist décor keeps the focus on the grub, as does the action at the open kitchen) to the food, which often features ingredients rarely seen outside of Thailand (blue swimming crab and ant larvae were options on two recent menus). “Le Du” in Thai is a synonym for “season” and Ton and his team frequently change the 4- and 6-course tasting menus to feature seasonal produce, alongside local fish and quality cuts of meat. Chef Ton is a judge on Thailand’s version of Top Chef so reservations can be hard to get. He’s also a Master Sommelier and keeps a watchful eye of the wine list; he’s quick to offer personal suggestions to patrons.