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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.