From the article: Camari Mick is Going Out on Her Own to Start an Afro-Caribbean Brasserie, By Bettina Makalintal, September 4, 2025,  https://ny.eater.com/news/404049/l-atelier-ebene-nyc-camari-mick-opening-new-restaurant-afro-caribbean-french-leaves-rafs

Excerpt From Article:

Mick [will] focus on a new concept: L’Atelier Ébène, which Mick describes as an “Afro-Caribbean brasserie.” Mick’s partner on the project is Brittney “Stikxz” Williams, culinary director of Miss Lily’s.

Mick envisions the foods she and Williams “hold close to [their] hearts,” she says. The project marks more of a transition into the savory world for Mick. “Think jerk lobster thermidor, coconut canelés, cassava Madeleines,” she says. “We’re blending that casual fine dining and really trying to hone in on bringing our version of Black food to New York City.” The concept is still in early stages as they look for spaces, but Mick is set on Manhattan…

Mick hopes that L’Atelier Ébène will feel like “your favorite aunt’s house.” She adds: “She’s the rich aunt, too.” The name, which means “the ebony workshop,” is “once again, combining that Afro and French style of thinking,” Mick says.

 

Described as a dessert doyenne by Michelin, and a rising pastry star by Eater, Camari Mick is an award-winning pastry chef and culinary personality based in New York City. She was recently named one of Food & Wine’s 2024 Best New Chefs, and is a four-time James Beard Award semi-finalist for Outstanding Pastry Chef. She was a Forbes 30 Under 30 honoree for 2024 and made Eater’s 2023 roster of “New York’s New Guard of Pastry Chefs,” punctuating an incredible string of accolades and successes including an honor as one of Dine Diaspora’s distinguished Black Women in Food ‘Culinarians.’ Camari is the executive pastry chef and partner of Raf’s, a French and Italian bakery and restaurant. She's currently in the process of launching her first solo venture, L'Atelier Ébène, a bakery and brasserie exploring the deep connections between the African Diaspora and traditional French technique. Camari honed her pastry experience in some of NYC’s top restaurants including Michelin-starred restaurant, the Musket Room, Thomas Keller’s TAK Room, Le Bernardin and Daniel Boulud’s db Bistro Moderne. Today, she continues to innovate and inspire through her projects, including working with Teens for Food Justice and sitting on the advisory board for the SNACC Program. Her story has been highlighted in various media outlets including CBS Saturday, CBS Sunday, TODAY Show, and NBC’s New York Live, among others.