Thanks to my good friend Trevor who ran into Anthony Bourdain while dining at Dublin’s Chophouse, I have just received this great dedication and copy of Bourdain’s book Nasty Bits! I am a big fan of Bourdain’s biting humor (pun intended) and am excited at the chance to include him on this blog, however remotely.
In other news, we are grateful to The Heavy Light and Fine Cooking for their mentions of New York Kitchen this week.
Have a great weekend!
You may remember chef Gregory Torrech from our our first meeting at Brown cafe (over the body of a suckling pig). As of a month ago, he is the chef at 6th Street Kitchen where he has brought his progressive American cuisine using seasonal ingredients. He and his crew of four work in an open kitchen overlooking the dining room. The best seat in the house, in our humble opinion, is at a small counter which faces the kitchen where one can see the action first-hand. The BBQ Lamb Ribs with cole slaw is the most popular dish. Once home after a long day at work, chef Torrech will often eat cereal topped with granola. We’ve been told the brunch menu may soon reflect this comfort food by including a home-made granola. Some day, Torrech intends to dine at chef Achatz’s Alinea in Chicago.
The owner of this restaurant, chef Chris Genoversa has been in the business his entire life. Asked to elaborate upon his tagline for the restaurant “simple food for complicated people”, he says that he prefers “to serve his favorite foods based on season and availability of product”. He wants “to strive for a loyalty to technique and the integrity of our ingredients”. The evening we met , Genoversa could be seen opening bottles of wine, greeting newcomers and helping to serve the guests. 507 East 6th Street www.6thstreetkitchen.com
While in London this last week, we had the pleasure of having classic afternoon tea at the institution of Fortnum and Mason, which dates back to the 1700’s. The scones with Somerset clotted cream and strawberry preserve did not disappoint (you can find clotted cream in New York here, at Tea and Sympathy). We also discovered the beautiful Wolseley cafe and restaurant. Opened in 2003, it was originally built in 1921 as a car showroom, and subsequently owned by and used as a bank. The impressive space boasts intricate marble floors, tall arches and dramatic columns – not to mention candelabra-esque twin egg cups! Unfortunately, photography is not allowed.
Filed under Europe, travel
Chef Wylie Dufresne opened WD50 in 2003, and his Modern American menu has been constantly evolving ever since. In his kitchen, 14 employees work full time. He says that he and his crew are constantly trying to understand as much as possible about food in order to cook in an informed way. When spending precious time with his family, Chef Dufresne loves to cook simple meals such as roast chicken and mashed potatoes. When dining out, he and his wife like to go to Ssam Bar. 50 Clinton Street www.wd50.com
Seven years ago, Satsko Watanabe left a career as a computer consultant to open this sake bar and restaurant. Having no background in the food industry, she drew from her experience as a someone who loves to cook and entertain. She incorporates the traditional cuisine of her native Japan with ingredients such as brown rice, olive oil, avocado and cilantro and attributes her Westernized style to the fact that she has lived in New York a long time. Satsko is a neighborhood bar and restaurant with a local and friendly crowd. Two marriages, three engagements and counting – in the words of Satsko “people meet people here”. There is a crew of two working each night: one in the tiny kitchen and one behind the equally small bar. They are open for dinner nightly, whereas the latest and second Lower East Side location will be serving brunch as of this coming weekend! 207 East 7th Street www.satsko.com and 245 Eldridge Street
Upon returning to Braeburn one afternoon, chef Brian Bistrong told us more about the ingredients that he uses. There is a large painting in the dining room of the restaurant, which depicts Bistrong’s farm-house in Connecticut where he grows mint, lavender, and wild raspberries and has an orchard of apple, peach and pear trees. Whenever possible, the fruit and herbs are incorporated into the menu. When in doubt, Bistrong consults his gardening mentor Jeffrey Frank, of Liberty Gardens in Pennsylvania, who is also Braeburn’s supplier of organic microgreens and heirloom tomatoes . The American bistro’s signature dishes include duck with kolhrabi, wheat berries and bing cherry sauce, as well as hand-rolled pasta with braised rabbit and mint. During prepping the crew listens to NPR and rock music on iPods. When dining out, Brian and his wife like to eat korean food at Do Hwa in the West Village, and Vietnamese food at Chinatown’s Nha Trang.
A beautiful cold summer borscht, made from a New York Times recipe with fresh herbs from the garden.