Phillip Kirschen-Clark Is Now Cooking at Café Cluny

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Photo: Shanna Ravindra

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."