Changes are afoot at 10 Arts, according to Chef de Cuisine and Top Chef alum Jennifer Carroll. She’s steering the bistro toward a more refined setting. It’s something that she’s been pushing her boss, Eric Ripert, on for months. “I finally convinced Eric to go for it,” Carroll told Grub Street. “We’re still keeping it casual — not formal — but going for a nicer style of plating and a little bit better execution in the kitchen.” In addition to putting a more polished foot forward, Carroll is concentrating more on seasonality and sourcing ingredients from more local suppliers. “When you hear the name Eric Ripert, you automatically think seafood and fish,” Carroll said. “But I wanted to do something more than just that.”
The menu, which Carroll is gradually updating a few dishes at a time, now features seasonally inspired dishes like celeriac soup with truffles, fazzolletti with pumpkin and chestnuts, short ribs with Anson Mills polenta, baby carrots, salsify and a red wine brandy sauce, foie gras with white bean ragu, and duck prosciutto with arugula. She’s also added a whole roasted suckling pig, which guests must order at least four days in advance. While Carroll is busy putting her mark on the menu and its offerings, some dishes, like Ripert’s signature tuna carpaccio, will remain indefinitely. “The changes are really a great motivation for me and the cooks; cooking new things that we’ve never done before,” Carroll added. “But in the end, it’s the guests who ultimately win, because these dishes are coming out really well.”
