Chef Scott Bryan worked in the New York kitchens of Gotham Bar and Grill, Bouley, Le Bernardin and Lespinasse, and was the executive chef and co-owner at Veritas for years. As one would guess, he is extremely assured and yet he is completely unpretentious. He believes in clean, pronounced flavors that stand alone, and says that there should be no more than two good ideas on a plate at a time. When asked about the restaurant business, the chef will tell you he was hooked from the get-go. He finds in cooking an exciting mix of creativity, improvisation and adaptation where one receives instant feedback, or gratification, for the hard work. When going out to eat, Chef Bryan likes to frequent places like Sushi Yasuda, Shorty’s .32 in Soho, or his old haunt Le Bernardin. When eating at home, he prefers to keep it simple and might make some pasta with sausage and broccoli rabe. 60 3rd Avenue www.apiarynyc.com
Tag Archives: American
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
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
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.