Tuesday, September 25, 2012
According to a marketing VP, this gives "our highly passionate fans" a chance to meet "a range of our talented chef'testants." (Yes, that is apparently spelled with an apostrophe.) Look for chef'testants Richard Blais, Jennifer Carroll, Tiffany Derry, Tiffani Faison, Mike Isabella, Edward Lee, Antonia Lofaso, Paul Qui, Grayson Schmitz and Fabio Viviani to rotate as executive chefs.
Here's how it works: Two chefs' menus are offered simultaneously in Tuesday-Sunday timeframes, and you can mix and match or go with just one's lineup. The four-course dinner goes for $95 ($125 with wine pairings), or you can order an eight-course tasting menu with wines. Oct. 16-21, it's Mike Isabella (above) and Edward Lee (below), with dishes such as butternut squash gnocchi with pork belly; olive-oil-poached smoked lamb saddle with sunchoke and preserved lemon; seafood sausage and brown butter oysters with pearl barley; and tamarind pork breast with collards and kimchi. (Extra points if you can guess which dish goes with which guy. Without looking.)
211 W. Broadway; Reservations: www.topchefkitchennyc.com.
Posted by Helen Schwab at 3:02 PM