Miami Chef-Restaurateur Sebastian Fernandez makes his New York City debut with Leslie, a New American restaurant in Murray Hill. Named after his wife and business partner, Leslie Ames, the restaurant reflects a partnership rooted in passion and warmth—merging Sebastian’s Chilean heritage with Leslie’s Peruvian roots, by way of Miami and now New York City. Following the success of his 33 Kitchen in Coconut Grove, Sebastian now brings his culinary vision to the bustling intersection of 34th Street and 3rd Avenue, where Leslie is creating a refined yet welcoming destination that elevates the neighborhood dining experience.
Chef Sebastian began his culinary journey with formal training at INACAP, one of Santiago, Chile’s premier culinary schools. However, financial pressures led him to leave school early in pursuit of hands-on experience. He landed his first role at Hotel Plaza San Francisco in Santiago, working alongside Chilean celebrity chef Guillermo Rodriguez, known for pioneering new Chilean cuisine. During this time, Sebastian often visited Q Café, a charming local spot owned by Leslie, where the couple met and became both life and business partners.
Riding the wave of their success at Q Café, the couple relocated to Miami, where Sebastian landed his first job at the Coral Reef Yacht Club, a private club in Coconut Grove. There, he steadily climbed the ranks, eventually becoming executive chef and Food & Beverage director.
In 2015, Sebastian embraced entrepreneurship and launched 33 Kitchen in Coconut Grove, named after the area’s zip code. The restaurant quickly earned acclaim, receiving the highest rating of 3.5 stars from the Miami Herald.
Yearning for creative freedom beyond Peruvian cuisine, Sebastian eventually made the bold decision to close 33 Kitchen to pursue a more eclectic culinary path that included cooking for former President Barack Obama during the summer of 2021, while serving as executive chef at Garde East in Martha’s Vineyard. Now, Sebastian and Leslie have brought their talents to New York City with the opening of Leslie—a restaurant where Sebastian is free to explore his full culinary range, unbound by any single tradition.
Menu highlights include:
Appetizers: Deviled Eggs, his grandmother’s recipe, topped with a smoky bacon jam; California Dates, sweet medjool dates stuffed with tangy blue cheese, wrapped in crisp, smoked bacon, and Roasted Glazed Carrots, tender rainbow carrots served over creamy labneh yogurt, accompanied by caramelized pecans and topped with fresh mint for a vibrant finish.
From the Garden: Asparagus, grilled asparagus spears drizzled with a nutty almond pesto, garnished with roasted pistachios, shaved ricotta salata, and a touch of extra virgin olive oil; and Burrata, creamy burrata paired with slow-roasted zucchini and a velvety pesto blanco, served with a toasted baguette.
Mains: Smashburger, two juicy patties layered with melted American cheese and house-made pickles, served alongside crispy potato fries; Branzino Filet, delicate Mediterranean branzino with velvety white garlic sauce and a braised fennel puree; Steak Frites, a tender cut of steak accompanied by a bold, green peppercorn sauce and baked potato fries; and Agnolotti, pasta pillows, house-made daily, and filled with a truffled ricotta and aged pecorino cheese, gently tossed in a silky brown butter and sage cream sauce
Desserts: San Sebastian, a creamy Basque-style cheesecake with a caramelized top and a delicate, custard-like center, served with fig jam and topped with strawberries, goldenberries, and powdered sugar; Très Leches, a light, airy sponge cake soaked in a blend of three milks, topped with fresh fruit; and Crème Brûlée, silky vanilla custard topped with a perfectly torched caramelized sugar crust.
Cocktails: Sebastian reimagines the classics, incorporating natural sweeteners and unexpected combinations in offerings such as the House Old Fashioned, a timeless bourbon and bitters cocktail sweetened with rich maple syrup for a smooth finish; and Espresso Martini, a bold blend of locally sourced Brooklyn cold brew, premium vodka, and espresso liqueur. The cocktail list is continually evolving, with Sebastian soon introducing a fresh lineup of inventive creations.
Wine Program: The international wine list features varietals from Italy, France, California, New Zealand, Argentina, and more.
There is also a domestic and international beer selection available in bottles, cans, and draught, including Coney Island Merman from New York, Estrella Damm from Catalonia, Asahi from Japan, and Victoria from Mexico.
Interior: Bathed in natural light from garage doors that open onto bustling 3rd Avenue, Leslie offers a bright, inviting atmosphere that feels both refined and personal. Designed by Leslie Ames, the space captures the warmth and intimacy of the couple’s own dining room, brought to life through soft pale green tones, exposed brick walls, cozy white banquettes, and rattan chairs. Thoughtfully curated artwork that includes clay animal masks and Sebastian’s personal trumpet reflects the couple’s creative spirit. Toward the rear, a small bar adjoins the open kitchen, while a striking wine wall showcases the restaurant’s international collection. At the heart of the dining room is Table 33, a piece from the couple’s home, and named in tribute to their Miami restaurant, which serves as a symbol of hospitality, connection, and the welcoming spirit that defines Leslie.
LOCATION: 514 3rd Avenue, New York, NY 10016
HOURS:
Dinner: Monday – Friday: 4 p.m. – 10 p.m.
Saturday – Sunday: 12 p.m. – 10 p.m.
Happy Hour: Monday – Friday: 4 p.m. – 7 p.m.
Brunch: Weekends: 12:00 p.m. – 4 p.m.
