Nothing 'Boring' about him - Q&A with Top Chef Ty-Lör Boring

by Michelle Levine, Contributing Writer 

At EE, we were thrilled when we found out that a few NYC chefs were represented on this season of Bravo TV’s cooking competition show Top Chef.  Amongst the talented chefs heating up the kitchen, Ty-Lör Boring, formerly of New York City’s Almond restaurant, made a solid appearance. But Restaurant Wars proved to be a challenge and he was sent to pack up his knives and go when his lettuce wraps did less then impress the judges.

Chef Ty-Lör Boring
Photo credit: Bravo TV

Though his chances to become the next Top Chef have come to an end, this talented chef has plenty in the works including an upcoming pop-up restaurant. He shared details about it, in the following Q&A. Learn more about who he is as a chef, including where he likes to dine in New York City and who he looks up to in the culinary industry, with the interview below:

Was your experience on Top Chef what you expected? How was Last Chance Kitchen?

My experience on Top Chef was a once in a lifetime experience that taught me about being the best chef I can be everyday as well as giving me the opportunity to compete with some of the best chefs in the country.  My shot on Last Chance Kitchen was the ultimate test of my skills as a pastry chef in 30 minutes and an amazing opportunity to perform in the competition again.

What went wrong on Restaurant Wars? Have you recreated the Thai shrimp dish since the show?

Restaurant Wars is a very unique experience.  I don't know of any other situation where 4 people must plan, shop, decorate, prep and cook in only 10 hours for a restaurant that opens to serve 120 people in the first 90 minutes of service.   I have been making versions of the lettuce cups for years. HOWEVER, a lot of the products were not available in the drought in Texas this summer.  There were a host of things that could have been different about my Thai lettuce cups but the biggest problem was seasoning.  A little salt, or in this case fish sauce and Thai chilies, could have kept me in the competition.

What were your most memorable moments from the show?

The best moments of the show were the friendships that I formed with the other chefs.  A case of Shinerbock in the stew room after a tough elimination challenge can bring out some amazing stories from a room full of chefs.

What are your favorite restaurants in NYC right now?

Mile End, Do or Dine, Roberta's, Torrisi Italian Specialties, Parm, The Dutch, & M.Wells (in absentia).

Who are the local Chefs you admire?

See above for restaurants/chefs I admire as well as my personal NYC chef mentors: Derrick VanDuzer, Craig Wallen & Jason Weiner.

If you had to pick a favorite dish from your previous employer, Almond restaurant, what would it be?

Chef Jason Weiner makes best Monkfish Cioppino. Check it out. 

Are there any current NYC food trends you love or hate?

I enjoy the new paradigm of DIY/guerilla approaches to eating that are being articulated not only in NYC, but around the world.

What do you drink after a long day/night in the kitchen?

1664 is my house beer of choice, neat pours of Old Overholt help with the extra tough nights.

What are the top ingredients you always have on hand, in your own refrigerator?

Harmless Harvest Coconut Water.  It's the only guaranteed item in my fridge.

Any details to share about your fashion week pop-up restaurant?

The Pop Up is exciting since it is my first solo appearance in NYC cooking only my food!  It will be held at the City Grit space, which is an industrial antiques store by day and restaurant by night and housed in the old St. Patrick’s Elementary building (the oldest catholic elementary school in the city and Martin Scorsese's alma mater).   It is called T.B.D. and for 6 nights only.  I will prepare a five-course prix-fixe menu that highlights farm-to-table cuisine, with touches of my Asian and French training.  Tickets are already 50% sold out and available here.

Do you have any upcoming media appearances in the works?

February & March are busy.  REALLY BUSY.  I am opening a pop-up restaurant called TBD (Ty-Lör Boring Dinners) at CityGrit in NoLita at the beginning of NYC Fashion Week February 6-11.

I am currently booked for private catering events during Fashion Week in both Milan & Paris, Feb 22 - Mar 05. I will return to San Antonio to compete in the Culinary Institute of America's 3rd Annual Paella Challenge on Sun Mar 11, 2012.  I will return to NYC to be a VIP chef @ THE VILLAGE VOICE’S CHOICE EATS on Tue Mar 13.  And these are just the confirmed events.

What are your other plans for the future?

I am currently looking at real estate in downtown Manhattan for a brick & mortar authentic, experiential Kansas-City style BBQ joint. I also want to have a secret passageway to a Prohibition-esque, mafioso-style speakeasy with an Asian-themed chef’s table tasting menu.


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Top Ten: Dishes for Two

What is better than sharing a delicious, hearty meal when dishes are meant for sharing? Dishes for two tend to bring you closer together with the ones you love. The "mmmms" and "yummsss" will be hummed in unison as you try these ten delectable dishes all around Manhattan.
by Sarah Mintz, Contributing Writer


10. Calle Ocho 45 W 81st Street  nr. Columbus Avenue

Dinner: Traditional Costa Rican Soft Tacos with Grilled Beef, Salsa Verde Shrimp & Chipotle Chicken $26 -OR-

Breakfast: Traditional Costa Rican Soft Tacos with Scrambled Eggs, Guacamole, Salsa, Sour Cream, Chorizo and Home Fries $28

Dishes for two at breakfast and dinner - how can you go wrong?

9. Ciano 45 East 22nd Street nr. Park Avenue
Giannone Chicken for Two Baked in a Clay Pot with Castelluccio Lentils and a Mushroom Ragu $55

Extremely moist, tender, and juicy chicken encased with its accompaniments and enclosed by a dough topping makes for one of the season's most comforting dishes.

8. Maialino  2 Lexington Avenue nr. 21st Street

Spigola Salt Baked Sea Bass for Two & Mushrooms $72

Sure, the description sounds simple but the taste is far from it. We can't deny that pork and pasta are crowd favorites here, but the Spigola is hands down Maialino's unsung hero.

7. The Breslin  16 W. 29th Street nr. Broadway

Pig Foot for Two with Winter Vegetables and Shallow Crème Fraiche $48

Stuffed with sausage, deep fried, and underneath a creamy sauce - this dish adds up to the most well-worth it heart attack you'll ever have.

6. Craft 43 East 19th Street nr. Park Avenue

30-Day Dry-Aged Rib Eye Bone Marrow & Bordelaise $125

The rib eye is cooked to perfection but the bordelaise reduction alone is worth the trip to Craft.

5. Commerce 50 Commerce Street nr. Bedford Street

Whole Roasted Chicken for Two with Winter Vegetables and Truffled Potato Puree $58

Foie gras stuffing? Enough said!

4.   The Modern 9 West 53rd Street nr. 5th Avenue

Squab and Foie Gras Croustillant for Two with Caramelized Ginger Jus and Farm Vegetables (included in price of $98 prix fixe dinner)

The buttery and flaky crust of the croustillant encaptures the most decadently smooth foie gras and perfectly tender squab, keeping all flavors tightly sealed until each bite hits your mouth. Oh and don't forget the truffle sauce hiding underneath it all!

3. Babbo 110 Waverly Place nr. Washington Square West

Deconstructed Osso Buco for Two with Saffron Orzo, Cavolo Nero and Chestnut Gremolata $75

Come hungry as the Osso Bucco for two can easily feed a family of four. Regardless, it will be hard for you to put your fork and knife (potentially a butter knife this meat is so tender!) down- the dish packs in so many dynamic flavors, you might forget it comes with a fantastic side of saffron-laced orzo.

2. Nuela 43 West 24th Street nr. 6th Avenue

Arroz con Pato with Roasted Duck Breast, Confit Thighs under Crispy Skin & Gizzards Seared Foie Gras, Verde Rice, and a Soft Duck Egg $64

Although "duck with rice" doesn’t sound pretty, this Arroz con Pato sure is! This is Nuela's signature dish and was named one of the New York Times best dishes in 2010. Think paella, but expect five parts of duck and delicious combinations of savory and sweet mixed among the crispy rice. Hands down a crowd pleaser! 

1. Locanda Verde 377 Greenwich Street nr. North Moore Street

Fire-Roasted Garlic Chicken for Two Served with Garlic and Rosemary Roasted Vegetables  $48

I know. I hate ordering the ubiquitous chicken when I'm out to dinner too, but trust me when I tell you that Andrew Carmellini has perfected this dish. Moist and simple, but this chicken is just so perfect.

Chef Harold Dieterle, Perilla & Kin Shop

Chef Harold Dieterle

Q&A with Chef Harold Dieterle

by Sarah Mintz, Contributing Writer

Commuting up and down Sixth Avenue is where you will find Chef Harold Dieterle most days of the week as he splits his time between his two restaurants, Perilla and Kin Shop. As if maintaining two unique ventures isn't enough, Harold is working hard on a third project expected to open in Brooklyn early this year. He took a few minutes out of his crazy day to tell us more about this venture, along with his thoughts about being on Top Chef and why he loves working with sawtooth so much.

If you could describe Perilla in one word, what would it be?                       

Neighborhood-y – does that work?

Describe your ideal Perilla meal.                       

Spicy Duck Meatballs, perhaps the Hanger Steak and a side of the Farro Risotto.   

Spicy Duck Meatballs at Perilla

       

Biggest celebrity you met in the restaurant?                        

We like to keep things quiet if a celebrity comes in.  

Besides Perilla, what's your favorite restaurant in NYC?                        

Can I say Kin Shop? I love Dovetail on the Upper West Side.        

How do you split your time between Perilla and Kin Shop?                       

About 50/50. It’s nice having them only a few minutes away from one another.       

You and Chef Angela Sosa seem to have quite the difference of sports opinions on Twitter. How did you two become so close?                        

Even though there are so many restaurants and chefs in the city it’s surprisingly a small world. He’s a good guy.      

What was it like being on Top Chef? It must feel like a lifetime ago!                         

It sure does. It was a good opportunity and it certainly helped me take that next step.

Favorite non-kitchen gadget?                       

Hmm. That’s a tough one. I’m a big Puma sneaker guy. I also love the signed photo we have at Kin Shop of the Beastie Boys.

What's your biggest kitchen mess-up?

I sliced my thumb pretty bad back in 1998. I was deboning some steak and the knife just slipped right down to the bone. Of course I did the smart thing and cauterized the wound on the flat-top grill. After finishing service I went to the ER and had to get 32 stitches.        

What's the hardest ingredient to work with?                        

Bad ingredients. If you don’t start with quality product you already have an uphill battle.      

 

Massaman Curry Braised Goat with fried shallots, purple yams,
mustard greens and peanuts at Kin Shop. 

Any interesting ingredient you've been incorporating lately?

I love sunchokes and have been using them a lot at Perilla lately. They are great raw or roasted. Sawtooth is an ingredient I use as well. It’s ten times better than cilantro and I use it in curry pastes.    

   

What three ingredients can you not live without?                       

Salt, crab, and mozzarella cheese.

Food trend you hate most?                       

I like burgers and pizza, but I’m tired of the trend. It’s a little overdone at this point. 

       

Is there anything you won't eat?                        

I’m not a fan of raw bell peppers.

If you walked out to compete in Iron Chef, what secret ingredient would make you happiest to see pulled out?                       

Crab would be a lot fun. I like King Crab the most, but I’ll eat and cook with Dungeness, Blue, Snow, Stone, and Peekytoe as well.

Fill in the blank:  "When I meet people at a party and I tell them I'm a chef, they always...."                        

If they don’t say something about Top Chef, Perilla, or Kin Shop the next question is usually “Where?”.

What's next?                               

I’ll be opening The Marrow with my business partner, Alicia Nosenzo, in Hotel 718 – it’s in Downtown Brooklyn. It’ll open sometime in early 2012.

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wEE recommend Perilla for: Date Night, West Village Wine List, Delicious Brunch with the girls, Something on the Menu for Everyone

wEE recommend Kin Shop for: Great lunch deal downtown, Thai dinner in the Village, Asian restaurant with great beer/wine list. 

Daily Drink: Fedora

Brian from Fedora in the West Village shows us how to make his hometown favorite bringing him back to his roots. (P.S.  He's from Wisconsin)

       

And here's how you can make it at home:

1 1/2 oz. of Rittenhouse Rye

3/4 oz. Honey Syrup

1/2 oz. Combier (orange liquor)

1/2 oz. Fresh Lime Juice

Beef Jerkey Bitters

In the mood for an after supper cocktail? Try the...

Cowboy Cortado

2 oz. Banks Rum (Coffee Infused)

3/4 oz. Pedro Ximenez Sherry

1/4 oz. Palo Cortado

5 dashes of House Almond Bitters

wEE Love Valentine's Day Edition

The EE team has been getting a ton of Valentine's Day queries lately from singles, new couples and the hot and heavy lova-lovahs. There are perfect places all around Manhattan for every stage of your relationship. Whether it be 3 weeks, 3 months, 3 years - wEE got you covered! 

Apotheke 

Three Weeks - Cocktails & Conversation 

There is no need to sit down to a 8-course tasting menu if you're not even sure you can get through 8 weeks with this person. Obviously, this relationship is as fresh as veggies at the greenmarket. Show that special someone that you're sweet on them without going overboard. 

Apotheke 9 Doyers Street (nr. Bowery) A cocktail from this speakeasy/den of vice might be just what Cupid ordered to take your relationship to the next level. Enjoy live jazz on Tuesday night (this is every Tuesday, FYI) as you sip one of their heavenly elixers like The Deal Closer (Cucumber, vodka, local Chinatown aphrodisiacs, mint, lime & vanilla essence). 

Ward III111 Reade Street (nr. Chambers St.) The guys at

Ward III

Ward III certainly know how to seduce their ladies... or so we've heard. On Valentine's Day, they will feature three gourmet chocolates accompanied by Scotch and Bourbon whiskey to match. ($20) As the night continues, create your own cocktail with the things you know and love in your libation. Select your spirit, texture, spice, flavor and fruit and your drink will be made just the way you want it. The options are endless - If you want a effervescent gin martini with rosemary and ginger that is savory and has a hint of lime, this is entirely possible.

Wine & Roses

Wine & Roses 286 Columbus Avenue (nr. West 73rd St.) Romantic, dim lighting, a selection of over
100 bottles of wine and 24 by the glass, and delicious small plates, how could you go wrong? They don't accept reservations, but try to snag a corner booth to get cozy and enjoy your date. Wallet-friendly as well, which is always a plus.

Three Months - No Dives Allowed - Take 'em to Dinner! 

The John Dory Oyster Bar

Staying monogamous for three months is significant, so don't even think of taking your date anywhere with paper napkins and sawdust on the floor. However, this doesn't mean you need to drop a paycheck and be delinquent on your rent, either. Here are some classy, casual-elegant (yes, that's a thing) recommendations that are sure to please.

Fedora 239 W. 4th Street (nr. Charles Street) Chef Mehdi Brunet-Benkritly is bringing that loving feeling to his Valentine's Day menu with a 6-course menu ($80) featuring heavenly dishes such as tuna tartare with salmon roe and smoked cream. For dessert, enjoy a decadent chocolate pudding with peanuts and salted caramel. Pair this with mixologist Brian Bartel's Cherry Lane cocktail (Sparkling Brut Rose, sweet & dry vermouth, brandied cherry juice and Fedora orange bitters) and you've got a night to remember. 

The John Dory Oyster Bar 1196 Broadway (nr. 29th St.) Nothing says romance like Hama Hama oysters with champagne sorbet, or venison wrapped in lardo with smoked oyster jus. April Bloomfield really brings it at the Dory with a $75 Valentine's Day prix fixe. If you are not partaking in the optional wine pairing, make sure to pair one of your courses with their delicious Negroni - it's the best in town. After dinner, head to the lounge in the Ace Hotel for a nightcap on one those big cozy couches. 

Takashi

Takashi 456 Hudson Street (nr. Barrow St.) It doesn't get better than feeding your Valentine ribeye or beef tongue with chopsticks and washing it down with cold, crisp sake. Make sure to try the fonduta, Takashi's take on Japanese grilled meats and veggies that you grill up and of course, feed to each other. Well, that part is optional, but you get the idea.

Three Years - Rekindle the Romance & Get Creative 

At this point, you two are pretty comfortable with each other and the days of wining and dining are over, but Valentine's Day calls for something a little extra special. Get out of your couple's funk and check out these fun, inventive dinners and events that are sure to bring that spontaneous spark back into your relationship. 

Museum  of  Sex

Marc Forgione 134 Reade Street (nr. Hudson St.) This warm, rustic restaurant with a kitchen helmed by the newest Iron Chef, Marc Forgione is offering a Valentine's Day Aphrodisiac 7-course Tasting Menu ($125) - with sexy dishes that are sure to set the mood, how could you go wrong with lobster on a bed of Israeli couscous drizzled with a bacon & egg sabione? Or how about tuna and passionfruit with a black truffle vinaigrette? This sure sounds like a feast that only Cupid could conjure up. Call 212-941-9401 to book your table for two.

Museum of Sex - Oralfix Aphrodisiac Elixir Bar 233 Fifth Avenue (nr. 27th Street) Not for the faint of heart, check out current exhibits like "The Sex Lives of Animals" and "Action: Sex and the Moving Image" then head downstairs to the elixir bar to sample aphrodisiacs that have been around for over 3,000 years to affect libido, fertility, potency, and attraction for centuries. With cocktails like the Frida Calor (Mezcal, tamarind, white cacao and a love potion) and small plates like truffles, lemon love bars, and figs and prosciutto we think this excursion is just what the love doctor ordered. 

Saxon + Parole

Saxon + Parole 316 Bowery (nr. Bleecker St.) The restaurant will be filled with romantic-al accoutrements to set the mood for your five-course menu ($90) that includes a seafood tower (we're guessing oysters will be a feature), sweet potato tortellini and warm cinnamon sugar doughnuts with vanilla cream and chocolate sauce. After dinner, head into the Madam Geneva bar for a complimentary Punch Drunk Love cocktail and enjoy sultry cabaret music by in-house
entertainment for the evening. 

Top 10: Gluten-free Options in NYC

by Sarah Mintz, Contributing Writer

January 13, 2012

There seems to be a misconception that being gluten-free also means being banned from eating many foods and in general, eating out. No more bread, soup, pasta, sauce, beer, cake, or cookies. Wrong! Gluten-free options and full gluten-free menus are becoming quite commonplace around NYC. From what we've found, gluten-free alternatives often taste better than regular menu items. Here's our top 10 restaurants for all of our gluten-free friends:

Lilli and Loo's Gluten Free Crunchy Sesame Chicken
Photo credit: Foodspotting

10. Lilli and Loo 792 Lexington Avenue nr. 62nd Street

Navigating Asian cuisine with a gluten allergy may be near impossible. Wontons and dumplings? Wrapped in wheat. Lo-mein noodles? Made from wheat. Fried dishes? Battered in wheat. Savory sauces? Almost all contain some wheat derivative. Not at Lilli and Loo! Along with a great regular menu for your non-celiac pals, Lilli and Loo offers a gluten-free menu with over 50 items to choose from, such as dumplings with gluten-free soy sauce, rock shrimp tempura, Kung pao chicken, and even pad thai.

Sambuca's Brownie sundae
Photo credit: Just Desserts NYC 

9. Sambuca 20 West. 72^nd Street nr. Central Park West

Head to the Upper West Side for family-style Italian at this neighborhood gem. Sambuca has offered a separate gluten-free menu in addition to its regular menu for over seven years - quite ahead of the trend! Don’t expect pasta with red sauce here; instead, you'll find almost 40 gluten-free dishes including chicken scarpiello, spinach ravioli, and pesto pasta. You can also expect gluten-free beer, dinner rolls, chocolate truffle cake, and warm brownies!

Risoterria's Risotti
Photo credit: Une Vie Saine

8. Risotteria 270 Bleecker Street nr. 6th Avenue

Everyone gets a taste of a gluten-free lifestyle at this West Village risotto haven. Every meal starts with light and airy gluten-free breadsticks, whether or not you are gluten-free. Don’t worry, refills of these tasty sticks are on the house so let your non-celiac  friends indulge! The menu is extensive and clearly indicates with a "g" every dish that is gluten-free. Choose from options such as meatballs with bolognese sauce, risotti (creamy Italian rice without the cream) with calamari, roasted garlic, and Italian parsley, as well as paninis and pizzas. Definitely save room for the gluten-free éclair! Risotteria doesn't take reservations and with only 20 seats (re: this place is really tiny), I recommend arriving early to avoid a wait. For a restaurant that calls itself “gluten-free heaven”, you almost have to check it out!

S'MAC's Mac n' Cheese
Photo credit: S'MAC

7. S'Mac 345 E. 12th Street nr. 1st Avenue

Lip smackin' mac n' cheese comes out piping hot and fresh at this East Village eatery that's been around since 2006 - essentially a lifetime in the NYC dining scene. The best news is that a gluten-free lifestyle can fully indulge here. After extensive testing and overhauling ingredients in 2009, S'Mac successfully found ways to make every regular menu-item without gluten. Béchamel can now be made without wheat flower, and breadcrumbs are made from gluten-free cornflakes. I recommend the classic 4-Cheese skillet (cheddar, Muenster, gruyere, and Pecorino) and the Parisienne, which combines creamy brie, roasted figs, roasted shiitake mushrooms & fresh rosemary. This Parisienne is definitely unorthodox in the mac' world but is an amazing balance of savory and sweet. Eat-in (limited seating), take-out, or for a truly indulgent meal, get it delivered!

Meatballs & delish sauce!
Photo credit: At the Sign of the Pink Pig

6. The Meatball Factory 231 Second Avenue nr. 14th Street

Not to be confused with the Meatball Shop, the Meatball Factory and its chef, Top Chef alum Dave Martin, offer three gluten-free meatballs and six gluten-free sauces among the plethora of menu options. Braised and ground pork shoulder, bacon fat, mascarpone and a dash of red chili paste? Yes please. Fire roasted marinara sauce with fire roasted tomatoes, garlic, & sweet onion, fresh basil and sherry? Yes please. Sauces are made from scratch, atmosphere is casual and prices are more than reasonable. And for your friends who don't mind a little gluten in their diet, there are plenty of salads, pizzas, and additional meatball options to choose from. Don't let them leave without trying the Black Truffle Mac ‘n’ Cheese. And as of 2012, The Meatball Factory delivers!

Taim's classic falafel
Photo credit: Eatery Expert

5. Taim (222 Waverly Pl.)

No question, Taim makes the best falafel in city. Taim offers three types of falafel daily, all of which are gluten-free and fried to order in 0% trans-fat oil. Taim also makes the freshest gluten-free hummus that is always a perfectly smooth yet creamy consistency. I'm partial to the green falafel, a traditional flavor combination with parsley, cilantro, and mint - it's basically perfection in a pita. Others prefer the falafel platter, which provides a sampling of all three falafel flavors, hummus, tabouli, and Israeli salad. Keep your eye out for Taim Mobile driving around town if you don't want to head to the West Village!  

Bistango's Shrimp, Calamari, Scallops & Mussels in a spicy tomato sauce
Photo credit: Bistango

4. Bistango 415 Third Avenue nr. 29th Street

Get lost in the charming ambience and limitless gluten-free options at this family-owned Italian trattoria in Murray Hill. Bistango used to have a separate gluten-free menu, but the owner Anthony has since decided to make everything on the entire menu adaptable to be gluten-free.Tell your server you're gluten-free when you sit down and you will be served complimentary bruschetta on a piece of fresh radicchio rather than the typical bruschetta. Menu items include wild mushrooms & ricotta ravioli, spinach & ricotta ravioli, and cheese tortellini. For an extra $2 dollars, Bistango is more than happy to make any pasta item on the menu gluten-free, including gnocchi with slow-cooked short-rib ragu. Don’t forget to order one of the two gluten-free beers and top off the meal with one of eight gluten-free desserts including carrot cake with buttermilk frosting.

Cupcake heaven, minus the gluten!
Photo credit: Tu-Lu's 

3. Tu-Lu’s 338 E. 11^th Street nr. First Avenue

When owner's Tully and Jen were diagnosed with gluten intolerance, they became determined to eat the things they had always loved in the past. The hardest replacements for Tully to find were high-quality baked goods, so she took it upon herself to make her own and share them with others. This is how Tu-Lu’s was born. This 100% gluten-free bakery features cupcakes, cakes, muffins, cookies and even paninis. With dense and moist brownies (with chocolate chips!), chewy oatmeal, cranberry and white chocolate chip cookies, and fluffy cupcakes with rich creamy frosting, it is essentially impossible to tell that the treats are gluten-free. 

Blue Smoke's Gluten-Free Rib Sampler
Photo credit: Blue Smoke 

2. Blue Smoke 116 E. 27^th Street nr. Park Avenue South

BBQ lovers rejoice - Danny Meyer to the rescue! Blue Smoke in Flatiron and its Executive Chef Kenny Callaghan offer a separate gluten-free menu in addition to its full-fledged stick-to-your-ribs barbeque menu. The gluten-free menu includes appetizers such as iced oyster, deviled eggs, and baked chipotle wings. Main courses range from citrus-crusted tuna and shrimp & grits, to filet mignon and NY strip steak. With additional gluten-free BBQ options like Kansas City spareribs, Memphis baby back ribs, and Texas salt & pepper beef ribs, there is no reason to feel “left out” at dinner! 

Rubirosa's Vodka Pizza
Photo credit: Rubirosa

1. Rubirosa 235 Mulberry Street nr. Prince Street

Ranked “Best Slice” by NY Mag in 2011, #5 on Eater’s January 2012 “38 Essential New York Restaurants” and #1 on its “15 New York Restaurants with the Hottest Servers”, and #1 on our Gluten-Free Top 10, Rubirosa has taken the NY pizza community by storm since it opened in 2010. This classic pizzeria with chic Nolita flair serves super thin-crust yet supple pizza (the family recipe is over 50 years old!) along with a host of other Italian classics including fresh pasta made in-house and chicken parmigiano. The gluten-free menu includes pure deliciousness such as risotto balls with marscapone and prosciutto, calamari fritti, penne pasta, and six pizzas. Do not, I repeat, do not leave Rubirosa without trying the vodka pizza. Creamy, alcohol-spiked tomato sauce with fresh mozzarella? What more could you ask for? Gluten-free items are cooked in separate pots, pans and fryers as to not cross-contaminate any food items. 

Chef George Mendes, Aldea (Flatiron)

Bringing Mama Mendes' Flavor to Flatiron - Chef George Mendes tells us what makes Aldea extra special 

By Sarah Mintz, Contributing Writer
January 12, 2012

Chef and Owner of the highly acclaimed restaurant Aldea, George Mendes has reinvented Portuguese cuisine and quickly become one of the most regarded chefs in New York. Having spent years under the eyes of Chef David Bouley, Martin Berasategui, and Alain Ducasse in countries across the world, Mendes has taken these experiences and essentially created his own cuisine. Using Portugal and Spain as his starting point, he then adds in his memories of growing up under Portuguese parents, personal flair, global inspirations, and seasonal ingredients to create the menu you will find at Aldea. It's quite a precise and delicious recipe for success.

If you could describe Aldea in one word, what would it be?

Spontaneous.

Describe your ideal Aldea meal.

Chefs tasting menu. It is where express my interpretation of my favorite meal...usually starting with a flurry of canapés, then right into one of my favorite things, foie gras. I draw a lot of inspiration from the sea, the rich flavors of sea urchin, beautifully cooked scallops, paired with heirloom vegetables, and usually ending with my spin on a classic Portuguese dish, Arroz de Pato.

Arroz de Pato
Photo credit: Sip, Chat, Chow

Biggest celebrity you met in the restaurant?

Jay-Z and Beyoncé

Do you find a lot of people coming in who have never tried Portuguese cuisine before? What do you tell them?

Yes, of course. We are one of the only Portuguese restaurants in NYC, so most people who live here are not exposed to that style of cooking.  What do I tell them?  Same thing I tell everyone, “Enjoy.”

Besides Aldea, what's your favorite restaurant in NYC?

Le Bernardin.

Who takes credit for you pursuing your love of Portuguese cuisine, mom or dad?

Both.

What was it like learning from the likes of Alain Ducasse, Alain Passard, and David Bouley?

Intense, awe-inspiring, a lot of hard work. They instilled a work ethic that continues to this day.

Are you still involved with Wallse in any respect?

Friendship.

What was the tipping point to leave Toqueville when you did?

I left to open ALDEA.

 What is your favorite kitchen gadget?

A sharp knife.

Favorite non-kitchen gadget?

My iPhone

Do you sometimes forget you work in an open kitchen?

Yes, the work is very focused, and intense. If a waiter happens to pick up the wrong food, or a cook makes a mistake, the whole chef’s counter will get an earful.

What's your biggest kitchen mess-up?

I sent pork to a vegetarian.

What's the hardest ingredient to work with?

People.

Any interesting ingredients you've been incorporating lately?

Burdock Root.

What three ingredients can you not live without?

Olive oil, butter and water.

What dish do you do best?

Shrimp “alhinho”, it is a take on a Portuguese classic, the sauce is very intense, and is sublime.  It has been on the menu since I opened.

Shrimp alhinho
Photo credit: Foodspotting

Food trend you hate most?

All of them.

Guilty food pleasure?

Kit-Kats and Gatorade.

Is there anything you won't eat?

Shad Roe, disgusting.

What's the last book you read?

Ferran: The Inside Story of El Bulli and The Man Who Reinvented Food. The man is genius.

What do you cook on your day off? What is your favorite go-to dish when cooking for yourself or loved ones?

I do not cook on my day off.  I live in New York and love to see what other chefs and friends are doing.  For the most part, we are a tight community that supports one another.

We are blessed by a vibrant food culture with world renowned chefs in NYC. What is your favorite aspect of being a chef in NY?

The sense of camaraderie.

If you walked out to compete in Iron Chef, what secret ingredient would make you happiest to see pulled out?

Garlic!

Where is your next vacation?

All my trips are work related in the foreseeable future, but Portugal is the one I am most excited about.

Fill in the blank:  "When I meet people at a party and I tell them I'm a chef, they always...."

I never tell people I am a chef.

What did you do for New Years?

 Worked at ALDEA.

Favorite music group?

Led Zepplin.

Sea urchin toast
Photo credit: Quest of a Gourmand

Will you ever take the sea urchin toast off the menu?

Never.

What's next?

Constant improvements to ALDEA.