Ditto: Chef Baraghani's Answer to Manhattan's Lunch Dilemma

Chef Andy Baraghani, celebrated for his culinary presence and cookbook, is set to launch his first restaurant, Ditto, on September 30th. Located on 16th Street, near Union Square, the space formerly housed Agnès B. The restaurant emerges from Baraghani's frustration with the limited and often expensive lunch options in Lower Manhattan.

Baraghani, who gained a significant following from his time at Bon Appétit's Test Kitchen, initially resisted the idea of opening a restaurant. However, a collaboration with restaurateur Michael Silber, who recognized Baraghani's talent and appeal, led to the Ditto concept. Silber, a former McKinsey executive, brings operational expertise to the venture.

Ditto is envisioned as an all-day cafeteria offering delicious food in a well-designed, comfortable atmosphere, with most items priced under $30. The interior, designed by Eric Wink, features industrial fixtures and a blue palette. Menu offerings will highlight Baraghani's signature style: vegetable-forward dishes with vibrant flavors, heat, and Persian influences.

Silber, who has invested in several successful New York eateries, is a 50-50 co-owner and operator of Ditto. His belief in Baraghani's vision and hospitality is strong. The restaurant business in New York is notoriously challenging, but Silber, with his diverse background, is committed to making Ditto a success.