Selva’s new spring menu—through which it formally ditches its previous static menu and will now move forward with four changes a year based on the season—is a reflection of Chef Carlos Jurado’s determined focus on his culinary work.
If 2025 showcased this work at the R&D, let’s-begin-to-recalibrate level—from impressive, sporadic tasting menus to collaborations with spaces like Marlena to hosting a burger competition—2026 is the full-on fruition of that work.
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