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
Tag Archives: New York
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.
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