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The Food Chain

  1. The Food Chain
    Masato Nishihara Is Amazed by Bar Boulud’s Charcuterie Platter“The pâtés were not undercooked or overcooked, but done flawlessly. I was amazed at their craftsmanship.”
    By Helen Rosner
  2. The Food Chain
    Grant Achatz Finds Kajitsu’s Lotus-Root Gelée ‘Strikingly“It was an incredibly delicate, pure rendering of the spring season both aesthetically and on the palate.”
    By Helen Rosner and Nick Kindelsperger
  3. The Food Chain
    David Myers Is Captivated by Alinea’s Spring Thaw“It’s super cool, super fun, and delicious.”
    By Hadley Tomicki and Nick Kindelsperger
  4. The Food Chain
    Abe Hiroki Hungers for Comme Ça’s CheeseburgerDavid Myers took a simple recipe from his mother that En Brasserie’s chef wishes would come to New York.
    By Helen Rosner and Hadley Tomicki
  5. The Food Chain
    Peter Hoffman Could Bathe in EN Japanese Brasserie’s Housemade Tofu“It’s just a heavenly, heavenly way to start a meal.”
    By Helen Rosner
  6. The Food Chain
    Bruce Sherman Loves the ‘Tactile Pleasure’ of Back Forty’s“Local beer made it all unforgettable.”
    By Nick Kindelsperger and Helen Rosner
  7. The Food Chain
    North Pond’s Candied Beets Blow Paul Canales’s MindA creative beet salad impresses a California chef.
    By Nick Kindelsperger and Jay Barmann
  8. The Food Chain
    Matt Greco Goes Wild for Oliveto’s Charcoal-Grilled SquabOliveto chef Paul Canales explains the secret of their local squab, which never leaves the menu.
    By Jay Barmann and Helen Rosner
  9. The Food Chain
    The Torrisi Team Really Relates to Char No. 4’s Lamb Pastrami“It’s a lamb shoulder that he puts in a brine and is cooked like a regular pastrami in a smoker. Matt named his smoker, it’s called Gus.”
    By Helen Rosner
  10. The Food Chain
    Matt Molina Thinks Torrisi Italian Specialties’ Ricotta Gnocchi Is Perfect“They were light and fluffy, and the texture and flavor of the ricotta were not compromised by its binding agent of flour and egg … a perfect balance.”
    By Hadley Tomicki and Helen Rosner
  11. The Food Chain
    Kevin Garcia Noshes on Mozza’s Pancetta-Wrapped QuailAccademia di Vino’s chef loves Matt Molina’s take on quail in L.A.
    By Helen Rosner and Hadley Tomicki
  12. The Food Chain
    Marc Orfaly Loves Accademia di Vino’s ‘Over the Top’“Maybe it’s a chef thing, but I love the poor man/rich man thing.”
    By Helen Rosner and Leila Cohan
  13. The Food Chain
    Suzanne Goin Appreciates Pigalle’s Over-the-Edge VongoleThe Los Angeles chef praises how “Boston chefs really push the food to the limits of flavor, fat, and sexiness.”
    By Hadley Tomicki and Leila Cohan
  14. The Food Chain
    Nick Balla is Blown Away by AOC’s Arroz NegroSan Francisco’s Nick Balla and L.A.’s Suzanne Goin both name the squid-in-squid ink paella as a favorite at AOC.
    By Hadley Tomicki and Jay Barmann
  15. Food Chain
    Sean Rembold Goes Nuts for the Wings at NombeChef Nick Balla impresses some Brooklyn boys with his wings and Japanese breakfast.
    By Jay Barmann and Helen Rosner
  16. The Food Chain
    Canele Chef Aliza Miner Would Go Out of Her Way for Marlow & Sons’ Brick“There’s a sense of pride that accompanies knowing you, as a cook, are hopefully knocking someone’s socks off with a piece of chicken.”
    By Helen Rosner and Hadley Tomicki
  17. The Food Chain
    Brian Huston Craves Canele’s Fried Chicken Sandwich“There’s nothing too precious or peculiar about it. It’s just good.”
    By Hadley Tomicki and Helen Rosner
  18. The Food Chain
    Marc Vetri Jumps in the Lake, Then Eats the Publican’s Pork Rinds“Right in the middle of it, we went to the lake and four of us actually stripped down to our underwear and hopped in the lake to wake up.”
    By Helen Rosner and Kirsten Henri
  19. The Food Chain
    Marc Vetri’s Charcuterie Reminds Sueños Chef Sue Torres of Her“We have so many ways we make charcuterie - we have to just rotate them in all the time.”
    By Kirsten Henri and Helen Rosner
  20. The Food Chain
    April Bloomfield Thinks the Shredded Beef Tacos at Sueños Are Perfect“They’re the perfect balance of everything: meat, crunch, freshness, cheesiness.”
    By Helen Rosner
  21. The Food Chain
    Jessica Boncutter Is Refreshed by the Breslin’s Pear-and-Gorgonzola Salad“We all know April’s style of cooking is very rich and robust, and we love her for it! But the most delicious thing I had was actually a salad.”
    By Helen Rosner and Jay Barmann
  22. The Food Chain
    Ignacio Mattos Goes Wild for the Poussin at Bar JulesAt [Bar Jules] we are lucky enough to have a wood burning grill, which makes everything delicious — seriously, it could make baby poop taste delicious.”
    By Jay Barmann and Helen Rosner
  23. The Food Chain
    Russell Moore Is Captivated by Il Buco’s Beef Empanadas“He sent out these empanadas in the middle of the meal, as if it was a pasta course or something.”
    By Helen Rosner and Jay Barmann
  24. The Food Chain
    Bakesale Betty’s Alison Barakat Covets Russell Moore’s Boudin Blanc“I basically lied and told Alice [Waters] I knew how to make it, and I spent the next twelve hours figuring it out on my own.”
    By Jay Barmann
  25. The Food Chain
    Animal’s Vinny Dotolo Goes Bananas for Bakesale Betty’s FriedThe spicy, jalapeno-laced slaw is what keeps Dotolo coming back for this sandwich.
    By Jay Barmann and Hadley Tomicki
  26. The Food Chain
    Jose Garces Goes Ape for Animal’s Foie Gras Loco MocoA peculiar use of SPAM works well for an Iron Chef winner.
    By Hadley Tomicki and Kirsten Henri
  27. The Food Chain
    Resto’s Christian Pappanicholas Thinks Jose Garces’s Rodaballo a laThe acidity of the dish was a direct result of looking at the rest of our menu - we thought “we have to some lighter or more clean dishes.”
    By Kirsten Henri and Alexandra Vallis
  28. The Food Chain
    Resto’s Hangover Pasta Fortifies Chicago Chef Koren Grieveson“I may have been hung-over; I don’t really recall.”
    By Alexandra Vallis and Helen Rosner
  29. The Food Chain
    Chris Cosentino Goes Gaga for Avec’s Chorizo-Stuffed Dates“It’s decadence on decadence… it’s perfect. I think I had two or three orders.”
    By Adam Martin and Helen Rosner
  30. The Food Chain
    Thomas Boyce Remembers Chris Cosentino’s Chili and Bones (But Not Much Else)A specialty dish at Incanto stuck with the Spago chef, even after a bevy of refreshments.
    By Adam Martin and Hadley Tomicki
  31. The Food Chain
    Laurent Gras Wants To Eat Spago’s Smoked Salmon Pizza Every MorningLaurent Gras and Spago’s Thomas Boyce discuss a classic Wolfgang Puck plate.
    By Helen Rosner and Hadley Tomicki
  32. The Food Chain
    Eric Ripert Thinks L2O’s Grilled Kindai Toro is Just Dreamy“The fish basically melts in your mouth, almost disappears like a cloud because of the richness.”
    By Helen Rosner and Alexandra Vallis
  33. The Food Chain
    Michael White Admires Le Bernardin’s Escolar With Red-Wine Béarnaise“One of the great seafood dishes now in the city is by my cohort Eric Ripert.”
    By Alexandra Vallis
  34. The Food Chain
    Marea’s Spinosini With Langoustines Transports Frank de Carlo to the“The most authentic Italian food I’ve tasted in this country.”
    By Alexandra Vallis
  35. The Food Chain
    Philly Chef David Katz Is a Fan of Peasant’s Spit-Roasted Pig and Creamy“You can go to 100 restaurants in Philly and only find three that cook creamy potatoes properly.”
    By Kirsten Henri and Alexandra Vallis
  36. The Food Chain
    Villa di Roma’s Frank DeLuca Will Die for an O Sandwiches Banh Mi or Two“I was eating one a week for a while. I had to stop, though, because I went up to two a week and I was gaining weight!
    By Kirsten Henri
  37. The Food Chain
    Mark Onorato of George’s Thinks Villa di Roma’s Sauteed Spinach Is Just Right“Would I love to put fresh garlic in the spinach? Yes! But would my customers stand for it? No way!”
    By Kirsten Henri
  38. The Food Chain
    George’s Stewed Tripe Is the Best Breakfast in the World, Says Prune’s GabrielleBasically, it’s just tripe and a tomato sauce that I buy - I’d rather not tell you what it is.”
    By Kirsten Henri and Alexandra Vallis
  39. The Food Chain
    Prune’s Fried-Oyster Omelette Combines Everything L.A. Chef Julie Robles“Why is the fried-oyster omelette good? It’s this crunchy-warm business inside the soft omelette.”
    By Alexandra Vallis and Hadley Tomicki
  40. The Food Chain
    Alfred Portale Falls For Bouchon’s Salmon RillettesGotham Bar and Grill chef-owner sings the praises of Bouchon’s preserved fish starter.
    By Adam Martin and Alexandra Vallis
  41. The Food Chain
    Gotham’s Seafood Salad Gets Stuck in Tom Valenti’s CrawThe dish has been on the menu for twenty years.
    By Alexandra Vallis
  42. The Food Chain
    Dinosaur Bar-B-Que’s John Stage Fell for Ouest’s Crispy Egg When ItWherein one chef tells about a dish they recently enjoyed courtesy of another chef, then that chef tells us about a dish they enjoyed from …
    By Alexandra Vallis
  43. The Food Chain
    Masa Takayama Craves Dinosaur Bar-B-Que’s Big Ass Pork Plate“The takeout does not satisfy the craving.”
    By Alexandra Vallis
  44. The Food Chain
    Yank Sing Co-owner Admires Bar Masa’s Uni Risotto“As you’re eating it, the steam comes up into your nostrils and it’s amazing.”
    By Alexandra Vallis and Adam Martin
  45. The Food Chain
    Sang Yoon Goes to San Francisco for DumplingsOur culinary journey takes us to Yank Sing for dim sum.
    By Hadley Tomicki and Adam Martin
  46. The Food Chain
    The Food Chain: Ruggero Gadaldi Adores an L.A. Burger“If I ever serve a burger, I’m going to do something like that.”
    By Adam Martin and Hadley Tomicki
  47. The Food Chain
    The Food Chain: Jason Berthold Admires Beretta’s Fritto Misto“Everybody loves fried food but good fried really stands out.”
    By Adam Martin
  48. The Food Chain
    The Food Chain: Charlie Palmer Endorses RN74’s CassouletWherein one chef tells about a dish they recently enjoyed courtesy of another chef, then that chef tells us about a dish they enjoyed from another chef, and so on and so forth.
    By Adam Martin and Alexandra Vallis