Named for Harry.

Ria is from Trinidad and Tobago, and she’ll tell you that fact explains nearly everything about Harry’s Daughter: the food, the warmth, the room, the way a meal here feels like being welcomed into someone’s home.

Her relationship with making things started almost as soon as she could hold a pair of scissors. Ria grew up living above her parents’ garment factory in Trinidad, so fabric, clothing and the process of making things were woven into the rhythm of her everyday life from childhood. Her first “job,” at around five years old, was downstairs in the factory trimming loose threads from finished garments. Soon after, she was making her first garment herself.

That instinct to create wasn’t limited to fabric. By nine, she was baking and decorating her own birthday cake. Food and design have been part of the same conversation for her ever since.

A graduate of FIT, Ria spent years as a fashion designer before making the move to hospitality. Her work has appeared in Glamour, Essence, and Women’s Wear Daily, and she has given a TEDx talk in Port of Spain. She designed the woven basket lights hanging overhead at Harry’s Daughter, handmade by visually impaired artisans in Trinidad.

Everything you notice when you walk in (from the Ghislaine Viñas wallpaper to the particular quality of calm in a full room) carries that same thread: food, fashion, design and hospitality were never separate worlds for Ria. They were simply different ways of creating something for people.

Alasdair came to bartending the old-fashioned way: apprenticed, trained, and humbled by the craft. He grew up living above his family’s pub in West Cork, Ireland, so the bar wasn’t simply the family business; it was woven into the rhythm of daily Irish country living. From the age of 11, he was pulling pints and learning the traditions of hospitality firsthand.

His grandfather’s business was more than a pub. There was also a shop and a petrol pump: all part of the fabric of rural community life, where people came for what they needed, caught up on the news, shared a story, and often stayed for the conversation. Hospitality, community and looking after people weren’t lessons Alasdair was taught later in life; they were simply how he grew up.

After studying acting in Italy and Dublin, Alasdair made his way to New York City, where he spent more than a decade working in its restaurant industry, one of the toughest proving grounds in hospitality anywhere.

At Harry’s Daughter, his bar program celebrates Caribbean flavors without turning them into gimmicks. Every cocktail has a story and a purpose. The Trinidad Sour. The Queen’s Park Swizzle. The Tamarind Ball. These aren’t themed drinks; they’re proper cocktails that happen to taste like the islands.

He brings the same philosophy to front-of-house hospitality. If you’ve ever had your water topped up before you realized it was low, or felt genuinely looked after without knowing exactly why, you’ve experienced the kind of service Alasdair has spent three decades perfecting.

For Alasdair, great hospitality is almost invisible. You shouldn’t have to ask for it or even notice it happening; you should simply feel looked after.