Tag Archives: New York

Braeburn revisited

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.

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Filed under West Village

The Breslin

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

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Filed under Flatiron District

Braeburn

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

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Filed under West Village

Nelson Blue

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

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Filed under Financial District

Rai Rai Ken

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

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Filed under East Village

Kinski

This small restaurant specializing in central European and Austrian food is owned and run by Zipora Freid.  Originally from Israel, Freid grew up in Austria.  Kinski is famous for its laid back atmosphere, Viennese coffee, and authentic sausages and dumplings.  Her signature dish is the Kaspressknödel.   She has two employees, one who is Geman and the other Japanese.  English and German are spoken in the kitchen.  128 Rivington Street   www.kinski-nyc.com


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Filed under Lower East Side

Le Pescadeux revisited

during dinner service.

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Filed under Soho