After having cooked at Kittichai and Cascabel Taqueria, and opened restaurants as eclectic as South Edison in Montauk and midtown’s Crave Fishbar, Todd Mitgang has proved himself fairly resistant to narrowly circumscribed culinary borders. Which makes him an ideal interpreter of New Orleans-style fare, perhaps America’s foremost fusion cuisine. At Bo’s, slated to open this week in the Flatiron district, chef-partner Mitgang will put Big Easy flavors and ingredients through a New American filter in dishes like Gulf shrimp fra diavolo with creamed grits, grilled steak with Creole mustard, and a salad of Brussels-sprout leaves with autumn fruit, candied nuts, baby carrots, and buttermilk dressing (pictured). The restaurant’s name pays tribute to Andrew “Bo” Young III, son of the civil-rights activist and politician, and collaborator with co-owner Steven Kristel in this and other ventures.
Bo’s, 6 W. 24th St., nr. Fifth Ave.; 212-234-2373
*This article originally appeared in the October 28, 2013 issue of New York Magazine.