Welcome back to The Key, our Uncover More newsletter helping you keep up to date on the latest happenings in NYC and beyond. In today’s issue: a new opening from the team behind The 86 and The Corner Store, a new Inn at Sundance, and a conversation with Chef Roshara Sanders of Red Rooster.

Rivertown Hudson announced that they will be reopening their restaurant thiss spring as Pez, a coastal Mexican restaurant ran by Chef Efren.

Delos, a new contemporary Greek dining destination, has opened in Midtown. The kitchen is helmed by Executive Chef Giannis Parikos, whose Michelin-starred background includes Epicure in Paris and Sea Grill in Brussels, with additional accolades from Hytra and Varoulko Seaside in Greece.

From the team behind Corner Store and The 86, Or’esh is opening this Wednesday. Named for light and fire and centered on ingredient-driven, live-fire cooking over coal, the menu highlights seafood, flame-kissed meats, and seasonal vegetables sourced from the Union Square Greenmarket.

Nestled at the base of Utah’s Mount Timpanogos, the brand-new Inn at Sundance Mountain Resort — a ski-in/ski-out 63-room hotel straddling the North Fork Provo River via a footbridge — marks a pivotal evolution for Robert Redford’s 1969-founded four-season destination. Its two-winged structure honors Redford’s preservation ethos: no buildings rise above the treeline, sightlines to the mountain remain pristine, and interiors weave Western rustic, Scottish settler tartans, and 1970s nostalgia with reclaimed timber floors, stone fireplaces, leather details, and ultrasuede-clad rooms featuring PhD-curated Rivolta linens for restorative sleep.

Enjoy alpine tapas like trout rillettes, bison chili, and spaetzle in the residential Living Room lounge, complete with tree-ring mural ceilings, a wraparound deck, wood-burning nooks, and new ski valet, while a rotating art gallery debuts Tony Foster’s Green River watercolors alongside a Cabinet of Curiosities packed with Redford’s film memorabilia and fossils. Steps from staples like Tree Room and Owl Bar, it unlocks 60 acres of fresh beginner/expert terrain including the 1,800-foot Storyteller run, with Winter 2026-27 bringing the high-speed Electric Horseman quad lift for 105 more acres.

We are currently dreaming of warmer weather and reaching for: this Hunza G swimsuit, these silver sandals, the crochet bag, and this flowy top. Stocking up on this SPF, this blush, and these foundation drops. See more here!

Where to see art in CDMX, Ladurée is launching a limited-edition Galentine’s Day Tea, 5 NYC experiences to add to your itinerary if you love the color red, and more on our Instagram.

Chef Roshara Sanders is a chef, culinary educator, and Army veteran whose journey blends resilience with excellence. Chef Sanders won Food Network’s Chopped Veterans Day episode and was named to NBC Black’s “28 Under 28.” A Forbes 30 Under 30 fellow, she presented a James Beard House dinner and was named a 2024 Food & Wine Game Changer. Chef Sanders also appears on Netflix’s Next Gen Chef and champions diversity in the kitchen.

@ChefRO137 | redroosterharlem.com

Tell us about yourself!

I’m Chef Roshara Sanders—an award-winning chef, culinary educator, and storyteller rooted in Black foodways, global influence, and cultural legacy. I’m a Chopped Champion and have been featured on Netflix, NBC, and The Drew Barrymore Show, with my work recognized nationally, including being named one of NBC’s Top 28 African Americans in the country. I’m also a recipient of the New York State RISE Award for Women in Hospitality. A graduate of the Culinary Institute of America and U.S. Army veteran, my career spans kitchens, classrooms, and cultural spaces. I use food as a tool for connection, education, and impact—honoring tradition while pushing boundaries through bold flavor, thoughtful technique, and purpose-driven leadership.

What inspires you to uncover more?

I’m inspired by history, untold stories, and the ways food carries memory across generations. Uncovering more means digging into origins—ingredients, techniques, and people whose contributions were overlooked. Curiosity drives me, especially when food becomes a bridge between culture, identity, and legacy.

Where is your go-to spot when in NYC?

When I’m in NYC, I always find my way to Harlem. The energy, the food, and the history feel grounding—whether it’s grabbing something soulful or just walking the neighborhood, it feeds me creatively.

Is there a secret, local-only spot you can share?

Ramen by Ra.

Where is your bucket-list destination? What makes you excited about visiting?

Brazil is high on my list. I’m excited by the deep African influence in the food, the regional diversity, and the way culture, rhythm, and cuisine are inseparable. It feels like a place where history and flavor speak loudly together.