Grilled octopus

The one-year mark is a milestone for any New York restaurant, but more so for an eatery in Manhattan’s Meatpacking District, where spaces change hands on a near-seasonal basis. The fact that Abe & Arthur’s, which celebrated its first anniversary last October, has endured on the ever-evolving landscape of 14th Street is due largely to executive chef Franklin Becker.

When owners Eugene Remm, Michael Hirtenstein and Mark Birnbaum first brought Becker on board, they didn’t mince words that Abe & Arthur’s success was on his shoulders. “They said, ‘We can get the guests in once, but it’s up to you to keep them,’” Becker says now with a laugh. The chef took the directive to heart. “I wanted to give the guests real value with a little excitement at the same time.”

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