Pages Navigation Menu
Categories Navigation Menu

Q & A with Prova Pizzabar’s Donatella Arpaia

Posted on Oct 20, 2016 in Chef Q&A, Chef Q&A Recipes

Having spent the past 15 years entrenched in NYC’s fine dining world (past and present projects include Davidburke & Donatella, Anthos, and Kefi), Donatella Arpaia’s entrance to the fast-casual fray comes as a bit of a surprise with Prova Pizzabar…

Read More

Q & A with Nix, Dovetail and Narcissa Chef, John Fraser

Posted on Aug 8, 2016 in Chef Q&A, Chef Q&A Recipes

“Vegetable-forward” has become part of the standard dining lexicon in NYC. But if you’re looking for the genesis of today’s widespread, produce-focused movement, consider the legacy of transformative chef John Fraser, who forever altered the definition of fine dining when he introduced “Meatless Monday” at Dovetail back in 2010, and recently opened veggie-bent Nix in Union Square…

Read More

Q & A With Barano’s Pizza Guru Albert Di Meglio

Posted on Jul 11, 2016 in Chef Q&A, Chef Q&A Recipes

Having spent the last five years at the venerated Rubirosa, it’s no wonder that Al Di Meglio is indelibly associated with pizza. And so, with the opening of his new Southern Italian restaurant, Barano, it stands to reason that much of the focus has been on his wood burning oven — would he seek to replicate that top-rated Nolita pie in Williamsburg?

Read More

Q & A with Lilia’s Missy Robbins

Lilia

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More

Q & A with Impero Caffè’s Scott Conant

Impero Caffè

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More

Q & A with The Cecil’s JJ Johnson

Posted on Apr 11, 2016 in Chef Q&A, Chef Q&A Recipes

Marcus Samuelsson may be considered the culinary king of Harlem, but The Cecil’s JJ Johnson isn’t that far behind. In addition to being included on Forbes’ 30 Under 30 and receiving a James Beard Foundation nomination for “Rising Star,” the chef has made it his mission to educate the public about African food, by way of his critically acclaimed restaurant on W. 118th Street…

Read More

Q & A with Bedford & Co’s John DeLucie

Bedford & Co.

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More

Q & A with Chef Gabriel Kreuther

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More

Q & A with Kat & Theo’s Executive Chef, Paras Shah

Kat & Theo

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More

Q & A with High Street on Hudson’s Baker, Alex Bois

High Street on Hudson

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More

Q & A with Untitled’s Michael Anthony

Posted on Nov 13, 2015 in Chef Q&A, Chef Q&A Recipes

Danny Meyer’s hospitality group tends to inspire an unprecedented amount of loyalty, which is especially evident in the case of Michael Anthony, who’s been the executive chef and driving, culinary force behind Gramercy Tavern for nearly a decade…

Read More

Q & A with Maple’s Founder Caleb Merkl

Posted on Aug 21, 2015 in Chef Q&A, Chef Q&A Recipes

26% of Americans order takeout at least once a week, which is why, in just the last year or so, innovative young companies have flooded the space, hoping to push the boundaries of food delivery well beyond cheap and greasy pepperoni pizza & chicken chow fun. And chief amongst them is Maple, partially financed by none other than Momofuku’s David Chang…

Read More

Q & A with Fung Tu’s Jonathan Wu and John Matt Wells

Posted on Jul 30, 2015 in Chef Q&A, Chef Q&A Recipes

At the forefront of the refined Chinese food trend, Fung Tu — fittingly straddling traditional Chinatown and the envelope-pushing East Village — gained instant notice for dishes like Bean Curd and Bacon Terrine, Smoked Chicken Salad over Masa Pancakes, and smoky, Duck-Stuffed Dates. But it sort of faded into the background just as fast, in the face of Danny Bowien’s flashier Mission Chinese Food and Thomas Chen’s newer Tuome.

Read More

Q & A with dell’Anima & L’Artusi’s Joe Campanale

Posted on Jul 13, 2015 in Chef Q&A, Chef Q&A Recipes

It’s no small feat to become a sommelier at Mario Batali’s Babbo at the tender age of 23, but Joe Campanale did just that, and he hasn’t stopped impressing the food community ever since. Together with restaurateur August Cardona and chefs Gabe and Katherine Thompson, the now 31 year-old Joe Campanale has made the Epicurean Group a triumphant success that it is…

Read More

Q & A with Prune’s Gabrielle Hamilton

Posted on Jun 11, 2015 in Chef Q&A

If you’ve yet to read Gabrille Hamilton’s James Beard Award-winning memoir, Blood, Bones and Butter, you might be surprised to hear her refer to herself as a “reluctant” chef. After all, the owner of the long-running, much admired Prune (where it’s still nearly impossible to get a table, and for which she’s also snagged a highly coveted Beard award), is regularly upheld as being one of New York’s greatest culinary talents…

Read More

Q & A with Rebelle’s Chef Daniel Eddy

Posted on May 22, 2015 in Chef Q&A, Chef Q&A Recipes

NYC is home to many of the very best French chefs in the world, from Eric Ripert to Daniel Boulud to Jean-Georges Vongerichten. So who would have thought that a Nicaraguan New Yorker — and a former actor, no less — would currently be serving hip French fare in the city?

Read More

Q & A with Cafe Clover’s David Standridge

Posted on Apr 17, 2015 in Chef Q&A

David Standridge, the former chef at the West Village’s Market Table, might not have been the obvious choice to head up the kitchen at the new, health and wellness-focused Café Clover, which features dishes like Ivory Lentil Risotto, Cauliflower “Steak” Romesco, and Quinoa Tagliatelle with beet greens. “At Market Table, I was bringing in 300-pound pigs a week,” he laughs…

Read More

Q & A with Louise Vongerichten of Chefs Club

Posted on Mar 23, 2015 in Chef Q&A, Chef Q&A Recipes

Jean-Georges Vongerichten is one of the undisputed kings of the culinary world — so what was it like growing up a veritable princess? “It was very interesting and rewarding,” remarks daughter Louise Vongerichten, who also happens to be the Brand and Business Development Director for Food & Wine’s Chefs Club, in both Aspen and New York…

Read More

Q & A with August’s Chef Josh Eden

Posted on Mar 9, 2015 in Chef Q&A, Chef Q&A Recipes

“I like to think I’m one of the better kept secrets in New York,” asserts chef Josh Eden, who’s headed up the kitchen at romantic West Village favorite, August, since 2011, and recently helped facilitate its move to a larger space on the Upper East Side. “I haven’t gone out there to seek recognition from the press; I enjoy getting it from customers instead”…

Read More

Q & A with Grocery Guru Eli Zabar

Posted on Mar 2, 2015 in Chef Q&A

Eli Zabar just might have the most famous last name in the world of gourmet groceries. But he’s not actually connected to that line of stores, which have plied the Upper West Side for the last 80 years with smoked fish, rugelach, bagels and hand-sliced pastrami…

Read More
12345...14