A beautiful cold summer borscht, made from a New York Times recipe with fresh herbs from the garden.
Monthly Archives: July 2010
New York Kitchen is taking a week off. We will be back soon with a home-cooked meal in the familial kitchen, as well as a more in-depth visit with Braeburn’s chef Brian Bistrong and his kitchen. For now we leave you with a moonrise over the Atlantic!
British chef April Bloomfield and her partner Ken Friedman, owners of the ever popular Spotted Pig, opened this gastropub in the Ace Hotel in the fall of 2009. Its no reservation policy makes for a crowded bar where patrons wait for an hour or more for a chance to sample the rich food. Famous for its pork belly, fried head cheese and pig’s feet, the restaurant earned an amusing review from the New York Times food critic Sam Sifton: “Nowhere in New York right now is the fetish for pork fat and dairy flavor more on display. April Bloomfield, the chef and an owner, is exhausting gallbladders nightly.” 16 West 29th Street www.thebreslin.com
Chef Brian Bistrong cooks and expedites on the line of his restaurant, Braeburn, which has been open nearly two years. He works quietly and methodically, moves effortlessly and sees everything that goes on in his kitchen. Bistrong, who spent seven years at Restaurant Bouley, more recently was the executive chef at The Harrison. Of his food, chef Bistrong says “I want to create dishes that people crave and can’t stop thinking about until they come for more.” There are six people working in the kitchen nightly, and English, Spanish and Portuguese are spoken. 117 Perry Street www.braeburnrestaurant.com
Located near the South Street Seaport in Manhattan’s financial district, this restaurant and bar features New Zealand food with an Asian flair. Its owner, Paul Morgan of Nelson, New Zealand honed his skills as a boisterous host while bartending at Puck Fair. Chef Eric Lind who is responsible for opening Flatbush Farm, and Inattesso has created their signatures dishes: New Zealand “Lollipop” lamb chops, green lipped mussels, and curried lamb pie. Employees of Mexican, American, and Russian origins work in the kitchen where heated English and Spanish are spoken. Coincidentally, when asked what his favorite New York restaurants are, Pauli names Blue Ribbon and Blue Smoke. 233-235 Front Street www.nelsonblue.com
This restaurant has a narrow kitchen, serving ramen and gyoza to a clientelle seated along an equally narrow bar. Three or four people work in the kitchen at one time taking turns cooking, serving and cleaning. English, Spanish and Japanese are spoken. Tacked to the kitchen ceiling in phonetic chinese characters is a list of Spanish words. One of their most popular dishes is the Shoyu Ramen, a typical Tokyo ramen. The owner, Mr. Yagi, who is from Japan and a longtime New Yorker, owns a total of 11 Asian restaurants, nine of which are within blocks of each other in the East Village. Decibel, which was recently featured on this blog, is another of his very successful establishments. 214 East Tenth Street