Daniel Evers

Coming Up

The line work across Craft in New York, Marea in New York, AL's Place in San Francisco, and Cotogna in San Francisco maps a kitchen education built on pace, discipline, and repetition. Daniel Evers moved through those rooms in roles that demanded clean execution and a steady hand under service pressure, from chef to Head Chef to Executive Sous Chef. The thread running through those stops is control: balance on the plate, restraint in the dressing, and attention to what survives once a dish reaches the pass. Since 2020, that same approach has been the basis of his work as Executive Chef of Itria.

Where They Are Now

At Itria, the cooking turns on precision that still leaves room for warmth. Daniel Evers builds around bright flavors and smooth textures, then sets them against one another so no element sits there without a job. Tomato and Burrata shows that method plainly: smoked vinegar sharpens the tomatoes and gives the burrata a richer frame, so the plate lands composed rather than heavy. The pasta section uses the same discipline in a different register. Roasted Corn and Mascarpone Agnolotti brings hen of the woods, lemon, chives, and Parmesan into a combination that moves from sweetness to earth to a clean savory finish. Spaghetti with smoked octopus, tomato sauce, Calabrian chile, red onion, and breadcrumbs works the other side of the spectrum, layering smoke, heat, acidity, and crunch into a familiar format. In both dishes, Evers keeps the structure legible: each ingredient has a defined role, and the plate reads as one idea rather than several competing ones. That same logic carries through the crudo section. Cured Japanese Kampachi arrives with fish stock, Meyer lemon, chile, sunflower seed purée, radish, red onion, and parsley, a list that shows how he uses contrast to shape the bite. Richness meets citrus, softness meets crunch, and the result stays measured without feeling static. The menu as a whole stays close to Italian-inflected flavors, but the assembly is disciplined enough to keep the dishes moving.

Signature

Daniel's signature dishes include Tomato and Burrata and Roasted Corn and Mascarpone Agnolotti.

In Their Words “The smoked vinegar enhances the sweet and savory qualities of the tomatoes, making them the perfect foil for the rich, creamy burrata.” “I hope to create a restaurant experience that will keep diners and staff happy, satisfied, and engaged for years to come.”