Phillip Kirschen-Clark Is Now Cooking at Café Cluny


As Eater first discovered, the former Vandaag and Demi Monde chef is cooking in the West Vilage at Café Cluny, Eater reports. Partner Judi Wong says Kirschen-Clark came onboard earlier this month and describes his approach to the just-debuted menu, which includes items like cavatelli with lobster bisque, as "modern French style with international accents."

Here's the full statement from the restaurant:

Cafe Cluny is pleased to introduce their new chef Phillip Kirschen-Clark, formerly of Vandaag. He is cooking in an approachable modern French style with international accents. The ingredients are seasonally driven and meticulously sourced from farmers and specialty vendors alike.

A few highlights of the menu include: an appetizer of heirloom beets and pears with pickled fried walnuts; organic king salmon with salsify, Romanesco cauliflower, and blood orange; ricotta cavatelli with lobster bisque, green onion, and Basque pepper.

About this new position Kirschen-Clark stated "I'm excited for the opportunity to bring fresh ideas and a heightened focus to the menu while working to continue the Cafe Cluny tradition of providing classics for our loyal neighborhood clientele."