'We Chat With' on Serious Eats

Chefs Daniel Boulud and Jim Burke on Remaking the French Classics

Chef Daniel Boulud closed down DB Bistro Moderne for a bit to give it an interior facelift and his new executive chef—Jim Burke from Philadelphia—plenty of time to test and revamp the new menu. We talk about how you remake a French classic that's already been a hit in your bistro for over ten years, and how to work with seasonal ingredients minus the trend factor. More

Pearl and Ash's Chef Richard Kuo on Eliminating Variables and Learning from McDonald's

Chef Richard Kuo has worked at wd-50, Corton and Seasonal, so you'd expect him to be at least interested in what kitchen science has contributed to the current landscape of cuisine in New York. But his interest goes even further, and while he appreciates how much technology can open up his budget so he can rely on less hands and better ingredients, at his core he focuses on rules and patterns to make sure his dishes come out exactly as he wants them, every time they're made. We dove into where this kind of passion came from, and how it comes to us at the table. More

Exchange Alley's Paul Gerard on Old New York and Three-Chord Cuisine

Chef Paul Gerard opened up Exchange Alley in the East Village the day the hurricane hit, so he opened his doors and gave his food away. Now he welcomes diners in for a very old-school ambiance and flavor-forward, simple menu in a restaurant he says he can run by himself if any other disaster hits his hometown. We caught up with Gerard on what his village history means to him, how sharply the food scene here has changed, and how he brings old and new New York together on a plate. More

Chef Elizabeth Falkner, from Citizen Cake to Krescendo to Corvo Bianco

Chef Elizabeth Faulkner of San Francisco's wildly popular Citizen Cake moved out to open Krescendo in Brooklyn and then left in in less than a year, which floored some people in the serious eating and food media worlds. Now, at the newly opened Corvo Bianco in what was once the Upper West Side's iconic Endicott Hotel lobby, she's serving up plates both ambitious and comforting, and logging in long days to develop her menu just right for the extremely wanting neighborhood. More

How a Restaurant with a 25 Year-Old Chef Opened in Four Weeks

Chef Vanessa Miller was part of the team that opened The Dalloway in Soho in only one month, despite that fact that she's never worked in New York before and had a lot of catching up to do. Her small plates won over patrons and bits of press but, at only 25, she's well aware that her palate and preferences are still nowhere near set. We chatted with Chef Vanessa about what that experience was like and how being young sometimes gives the advantage. More

We Chat with Chef Sue Torres of Suenos

Sue Torres has held Suenos at a level of success for ten years, and she hasn't opened a second restaurant anywhere else at any time. Instead, she has the kind of faith in her staff that only comes with a long restaurant run, so that she can sometimes leave the kitchen to take an unrelated cooking class or go on a hike, where she says much of her creativity stems. We talked with her about her introduction to Mexican cooking and where she thinks the cuisine is going in New York. More

We Chat with Chef Victor LaPlaca of Isola Trattoria and Crudo Bar

Victor LaPlaca is no stranger to heading up a big kitchen, as he spent much of his prior 17 years cooking with Todd English at his many international restaurants. Nor was he shy when remaking what was previously the restaurant Imperial No. 9, which wasn't exactly beloved by critics. He's the kind of chef you love knowing is making your food—he's personally warm, sharply dedicated and extremely talented at using products to their fullest advantage. We sat down in that light-filled space to chat about his transition to Isola, where his strongest influences truly came from, and what cooking taught him about himself. More

We Chat with John Stage About Trial and Error Barbecue and His New Brooklyn Restaurant

This weekend, June 8th and 9th, over 100,000 eaters will flood Madison Avenue for the Big Apple Barbecue Block Party. For the eleventh year, 18 of the country's best pit masters serving up whole hogs, ribs, pulled pork, brisket, and other cuts. Live music and lots of booze promise it'll once again be one hell of a party. Dinosar Bar-B-Cue's John Stage is one of the pit masters repping NYC; here he talks to us about what got him into this world, and shares details on his new Brooklyn restaurant. More

We Chat with Chef Angelo Romano of The Pines

Tucked away in Gowanus, Chef Angelo Romano has a place of his own at The Pines, where a casual outdoor menu and indoor one that pushes a few borders match with chef-driven cocktails and a casual setting. Here he talks about what it takes to be the chef behind a chef-driven menu, and why Gowanus is where he's happy to plant his stake. More

We Chat with Sarah Simmons of City Grit

Sarah Simmons runs a culinary salon out of a space that's an antique store by day. Some nights she's executing a themed menu of her own. Others she's on the line cooking with chefs from all over the country, giving them an opportunity to stand in the spotlight for New York's hungriest eaters and media personnel. But with six years of supper club hosting at her back and a huge boost from Food and Wine magazine, this consultant-turned-chef is more than able to take it all on. Here she tells us how she does it, and why. More

We Chat with Chef Wolfgang Ban of Seasonal, Edi and the Wolf, and The Third Man

Chef Wolfgang Ban has a large laugh, a joyful sense of play, and a serious menu at his Michelin-starred Seasonal in midtown, as well as his downtown Edi and the Wolf and The Third Man spots. With his roots in western Austria heavily influencing his menus, he's lived in New York for over ten years and easily calls it home. We caught up with Wolfgang about what it takes to keep a fine dining restaurant relevant over time, how his corner of Austria is a melting pot not dissimilar to New York, and what the word 'hospitality' actually means. More

We Chat with Chef Daniel Boulud on his 20th New York Anniversary

This month Chef Daniel Boulud celebrates the 20th anniversary of his first New York restaurant, Daniel. With seven restaurants covering a wide range of French cuisine in New York alone and another seven restaurants worldwide, the result of all that intensity and focus has given him much to celebrate. And while we've been given generous glimpses into the festivities, it was his reflections on the New York scene in those 20 years and his part in it that we were most curious about. Here's what we found out. More

More Posts