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Set on a sprawling second-floor outdoor deck hovering just above the bustle of the streets of Soho and Tribeca, Twenty Three Grand is a dining destination inspired by its garden-like atmosphere. Perched beneath a spectacular retractable pergola, the restaurant can transform between an indoor or outdoor setting within minutes. Twenty Three Grand also features several indoor/outdoor cocktail bars and patios, as well as a dedicated space for private dinners and events.

Ashley Rath

Originally a native of Syracuse, New York, Ashley initially set out to do no-profit work but quickly learned how much she loved opening restaurants. She first opened Crown on the Upper East Side, followed by her first foray into fine-dining as a line cook at Atera, the two Michelin star Tribeca restaurant run by Chef Matthew Light. This was followed by two years at the beloved seasonal America restaurant Gramercy Tavern, where she worked closely alongside chef Michael Anthony. In 2014 she joined Major Food Group where she proceeded to be a part of the opening teams of Dirty French, Santina and most notably The Grill. Her next adventure was opening Lalou in Prospect Heights Brooklyn as the Executive Chef. She was later offered an consulting opportunity at the Bellagio in Las Vegas with MGM to open the Mayfair Supper Club. Ashley then returned to New York to open St Theos and is excited to now be opening Twenty Three Grand.

James Julius

James is an experienced hospitality leader. With a degree in International Hospitality Management, James recognised early on that his passion lay firmly in the luxury hospitality industry. Originally from London, he has worked at some of the city’s most renowned restaurants, hotels and private members’ clubs. These include the prestigious Dorchester Hotel, Alain Ducasse Restaurant, Scott’s Mayfair, Harry’s Bar and Annabel’s. Headhunted by Major Food Group six years ago, James moved to New York City. He played an integral part of the opening teams for THE GRILL, THE POOL and The Lobster Club restaurants, located in the former Four Seasons, Seagram Building. James progressed quickly within the company and held multiple leadership roles, including the management of Carbone. Subsequently, he successfully opened the group’s two restaurants in The Jaffa Hotel, Tel Aviv and most recently launched ZZ’s Members’ Club, Miami. Building upon this strong foundation, James has now established Our Haus. Having opened and managed some of the most prominent hospitality outlets in the world, he will now be opening his own restaurants and private membership clubs.

David Rabin

Veteran restaurateur David Rabin has been a pioneering force in the hospitality industry for over 25 years. He is currently a partner at several destination restaurants in New York City, including American Bar, The Lambs Club, Sona and now Twenty Three Grand, as well as rooftop lounges JIMMY and The Skylark. A graduate of Tufts University and Columbia Law School, Rabin has launched numerous other restaurants and bars, including Cafe Clover, The Double Seven, Union Bar, Rex and the Meatpacking District’s legendary Lotus restaurant and nightclub. He is also a consultant for The Venetian in Las Vegas, where he co-created The Dorsey cocktail lounge as well as Rosina and Electra.

Abigail Kirsch

Premier caterer Abigail Kirsch brings unmatched expertise to planning and executing special gatherings at Twenty Three Grand, as well as overall hospitality guidance, and invaluable expertise to back/front of house operations.

Abigail Kirsch has been a leading culinary and event team in the New York metropolitan area for over forty years. Founded as an off-premises caterer, Abigail Kirsch has operated dedicated event venues in New York City, Westchester, and Connecticut. Abigail Kirsch is also a partner with David Rabin in running the rooftop bar, The Skylark.