Now that fall is officially here, I feel the time is right to share a few of my impressions of this event, which took place Sunday on what was probably one of the last ultra-sultry days of the year! I visited with a couple of New York Kitchen favorites, and met some new future participants whom I look forward to bringing to you. All parties dished out some pretty amazing food, and a good time was had by all.
Tag Archives: restaurant
This Basque restaurant, which is in its second year, was opened by the chef couple Alexandra Raij and Eder Montero. Chef Raij, born to Argentinean parents living in Minneapolis, learned the value of good food at an early age from her mother who is an excellent cook. Raij believes that cooking is its own language, and that making food for someone can be an expression of love. After meeting while working at the Spanish restaurant Meigas in the late 90’s, she and her husband, a native of Bilbao, travelled to Spain where she was deeply impressed with the lifestyle and culinary culture. Delivering the experience of the convivial family table was important in creating a menu that is the couple’s signature version of traditional Basque cuisine. Pictured are the “Pulpo” octopus carpaccio, and the signature special “Txanquetes” salad with baby arugula and poached egg. When dining out, the couple enjoy eating at Degustation in Manhattan, and Franny’s or Roberta’s in Brooklyn. 240 Ninth Avenue www.txikitonyc.com
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
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.
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