ACRU, is the first restaurant from Chef-Partner Daniel Garwood (previously Sous Chef at two Michelin-starred restaurant Atomix) located in Manhattan’s Greenwich Village.

In our main dining room, we offer a tasting menu inspired by global techniques and flavors gleaned from Chef Garwood’s Australian roots and a decade of cooking at some of the world’s top restaurants such as Atomix** (New York), Kadeau** (Copenhagen), and Evett* (Seoul).

An a la carte menu inspired by individual components of the tasting menu is also available. This menu will change often based on local produce seasonality.

Delve into our beverage program that features exceptional but rarely discussed wine and spirit producers to complement Chef Garwood’s menu.

ACRU is in partnership with NA:EUN Hospitality, the New York based team behind the world renowned concepts including Atomix, Atoboy, NARO, and Seoul Salon.

OUR TEAM

Daniel Garwood

Executive Chef/ Partner

Born and raised in Tasmania, Australia, Chef Daniel Garwood’s love for cooking began at a young age. After graduating from a culinary trade school in Sydney, he began his professional career at local restaurants while competing in – and winning – some of Australia’s major culinary competitions, including the Nestlé Golden Chefs Hat. Daniel went on to travel abroad and stage at some of the world’s top restaurants, such as The Waterside Inn by Alain Roux in England, Fäviken in Sweden, and In de Wulf in Belgium. He returned to Australia, where he was part of the opening teams for several award-winning restaurants including Firedoor and Silvereye, and later served as a pastry chef at Sixpenny. Daniel then moved back to Europe, working at Kadeau in Copenhagen for two years, before moving to South Korea to be the R&D chef at the Michelin-starred restaurant Evett in Seoul, eventually becoming promoted to Head Chef. In 2022, Daniel landed in New York City and joined the team at the highly acclaimed restaurant Atomix as Sous Chef. He worked hand-in-hand with co-owners Chef Junghyun ‘JP’ Park and Ellia Park to lead Atomix to become recognized as No. 8 on the 2023 World’s 50 Best Restaurants list, making it the highest-ranked restaurant in North America. Additionally, Daniel competed in S.Pellegrino’s Young Chef Academy Competition, which recognizes up-and-coming talent in the industry and was crowned the U.S. Regional Winner. Daniel’s extensive global experience has shaped his philosophy as a chef, as evidenced in his approach at ACRU, from his affinity for live-fire cooking, prioritizing locally sourced ingredients, and peppering in culinary techniques and flavors that reference Australian, Korean and Scandinavian culinary styles, to name a few.

Ambrose Chiang

General Manager/ Wine Director

Ambrose Chiang was born and raised in Sydney and Hong Kong. After graduating from Le Cordon Bleu Sydney and obtaining his sommelier certification from the Sydney Wine Academy, he began his career in wine at Momofuku Seiōbo in Sydney, where he rose through the ranks to become Head Sommelier. He eventually moved to the U.S. with the Momofuku team, becoming the Wine Director at the two Michelin-starred Momofuku Ko in New York City, where during his tenure, the restaurant was awarded the “World’s Most Original Wine List” by The World of Fine Wine, maintained its two Michelin stars and ranking on the World’s 50 Best Restaurants list. Ambrose moved to Hong Kong in 2019, where he worked as a hospitality and wine program consultant, helping to curate wine programs at some of the city’s top restaurants, hotels, and private members clubs. He made his way back to New York City in 2024 to join longtime industry friend Chef Daniel Garwood to open ACRU as its General Manager and Wine Director, overseeing operations and curating a wine list that emphasizes on undiscovered and exceptional producers to complement the ethos of Chef Daniel’s food menu.

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