These days, chefs are treated like celebrities who also have superhuman powers. So who are these Croc-wearing food wizards? Where do they find their BITES ON A BUDGET? And where do they go to splurge? In this series we ask top NYC chefs where and what they eat.
You've definitely seen (and very likely been discouraged by) the line that winds 'round the block outside of Greenpoint's Five Leaves––Kathy Mecham, Jud Mongell, and Ken Addington's cozy spot, which is easily the neighborhood's culinary crown jewel. Even in the wintertime, you'll find their outdoor tables occupied by hungry brunchers chowing down on the irresistible fried pineapple ring-, house pickled beet-, harissa mayo-, and fried egg-topped Five Leaves Burger, or dousing their banana-and-berry ricotta pancakes with maple syrup.
On a very special recent afternoon, chef Addington invited us into the kitchen where all the action happens. In front of our very eyes, he dexterously filled squash blossoms with creamy burrata, which he then cooked to a light crisp and served with pistachio-zucchini purée, before proceeding to cure some egg yolks to slice and sprinkle over a spicy heirloom tomato salad. Without any further ado, the man himself divulges his grocery spots, favorite ingredients, and more. Thanks, Ken!
Photos by Ben Shapiro
Name: Ken Addington
Astrological sign: Cancer
Hometown: Flatbush, Brooklyn
Current neighborhood: My wife and I live in Chelsea. I work in Greenpoint.
Restaurant: Five Leaves
Signature dish: Our most popular dish is either the chiffonade Tuscan kale salad with spicy anchovy dressing, hazelnuts, and aged gouda. Or the Moroccan scrambled eggs with housemade merguez, chickpea, and chili salad, and crushed avocado on grilled sourdough. My favorite dish on the current menu is the sea scallops with yellow beet and kaffir lime purée, sea beans, and fried buckwheat.
Signature dish at home: We usually pick up a selection of pre-prepared dishes from Foragers, Chelsea on our way home. I otherwise cook when on vacation.
Favorite vegetable or herb currently in season: I love purslane, lemon verbena, and chilies this time of year.
Best spot for a spicy dish: Grand Sichuan International on 9th Avenue has a spicy chilled ox tongue and tripe dish that is no joke. The chicken wings at Mission Chinese are pretty respectable too.
Best spot for pasta: When in LA working on our next project, LA Chapter at the Ace Hotel Downtown, I visit Superba Snack Bar in Venice Beach. The chef, Jason Neroni, an old friend, is doing some great noodles out there, combining a thoughtful blend of classic and modern. In New York, I like Dell'Anima for their quality. It's also a fun spot, and it's close to home.
Food trend you're over: The Plate Swoosh. I'm totally guilty but trying to move on.
Hangover cure: At this time of year, probably a sandwich of great tomatoes, thick-cut bacon, and spicy mayo would hit the mark.
Best food market: I really like how they've curated Chelsea Market for the most part. In general it's very good, quality product, and all under one roof.
After a long day, what do you make for yourself: A glass of wine
Favorite cooking show: I honestly don't watch cooking shows; I guess I'm just more of a cookbook kinda guy. Currently I'm enjoying the India: The Cookbook by Pushpesh Pant, Seven Fires by Francis Mallmann, and Pascal Barbot's L'Astrance. That said, I do rec
You've definitely seen (and very likely been discouraged by) the line that winds 'round the block outside of Greenpoint's Five Leaves––Kathy Mecham, Jud Mongell, and Ken Addington's cozy spot, which is easily the neighborhood's culinary crown jewel. Even in the wintertime, you'll find their outdoor tables occupied by hungry brunchers chowing down on the irresistible fried pineapple ring-, house pickled beet-, harissa mayo-, and fried egg-topped Five Leaves Burger, or dousing their banana-and-berry ricotta pancakes with maple syrup.
On a very special recent afternoon, chef Addington invited us into the kitchen where all the action happens. In front of our very eyes, he dexterously filled squash blossoms with creamy burrata, which he then cooked to a light crisp and served with pistachio-zucchini purée, before proceeding to cure some egg yolks to slice and sprinkle over a spicy heirloom tomato salad. Without any further ado, the man himself divulges his grocery spots, favorite ingredients, and more. Thanks, Ken!
Photos by Ben Shapiro
Name: Ken Addington
Astrological sign: Cancer
Hometown: Flatbush, Brooklyn
Current neighborhood: My wife and I live in Chelsea. I work in Greenpoint.
Restaurant: Five Leaves
Signature dish: Our most popular dish is either the chiffonade Tuscan kale salad with spicy anchovy dressing, hazelnuts, and aged gouda. Or the Moroccan scrambled eggs with housemade merguez, chickpea, and chili salad, and crushed avocado on grilled sourdough. My favorite dish on the current menu is the sea scallops with yellow beet and kaffir lime purée, sea beans, and fried buckwheat.
Signature dish at home: We usually pick up a selection of pre-prepared dishes from Foragers, Chelsea on our way home. I otherwise cook when on vacation.
Favorite vegetable or herb currently in season: I love purslane, lemon verbena, and chilies this time of year.
Best spot for a spicy dish: Grand Sichuan International on 9th Avenue has a spicy chilled ox tongue and tripe dish that is no joke. The chicken wings at Mission Chinese are pretty respectable too.
Best spot for pasta: When in LA working on our next project, LA Chapter at the Ace Hotel Downtown, I visit Superba Snack Bar in Venice Beach. The chef, Jason Neroni, an old friend, is doing some great noodles out there, combining a thoughtful blend of classic and modern. In New York, I like Dell'Anima for their quality. It's also a fun spot, and it's close to home.
Food trend you're over: The Plate Swoosh. I'm totally guilty but trying to move on.
Hangover cure: At this time of year, probably a sandwich of great tomatoes, thick-cut bacon, and spicy mayo would hit the mark.
Best food market: I really like how they've curated Chelsea Market for the most part. In general it's very good, quality product, and all under one roof.
After a long day, what do you make for yourself: A glass of wine
Favorite cooking show: I honestly don't watch cooking shows; I guess I'm just more of a cookbook kinda guy. Currently I'm enjoying the India: The Cookbook by Pushpesh Pant, Seven Fires by Francis Mallmann, and Pascal Barbot's L'Astrance. That said, I do rec