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 TOP CHEF, TOP EATS, we ask top NYC chefs where and what they eat.
You won't feel more taken care of than when you walk into Rouge Tomate, an oasis on the Upper East Side as restful and healthful as a spa. The culinary team at Rouge Tomate works with a nutritionist to come up with innovative plates that are as much a pleasure to eat as they are to look at. (If you've never cooed over a dehydrated potato slice layered over a rosemary leaf layered over a second dehydrated potato slice to create the perfect potato chip, you'll probably start now.)
The goal of Belgian owner Emmanuel Verstraeten is to maintain the principles of SPE (Sanitas Per Escam, or health through food), which means the food is nutritious, local, and seasonal. It doesn't mean the food has to be delicious, but it is. In fact, they've maintained their Michelin star since opening in 2008. It also means that executive chef Jeremy Bearman and executive pastry chef James DiStefano face a great number of challenges with a menu that constantly evolves based on the season. Oh, and just for bonus points, they use as little cream, butter, and white sugar as possible.
I sat with chefs Jeremy and James to talk best spots to eat in NY, lamest food trend (they agree on which one!), and their favorite pieces of produce to work with in this year's long, long winter.
Names: Jeremy Bearman (executive chef) and James DiStefano (executive pastry chef)
Astrological signs:
JB: Aquarius
JD: Scorpio
Hometowns:
JB: Suffern, NY
JD: Northvale, NJ
Current neighborhoods:
JB: Sleepy Hollow in Westchester
JD: Gowanus
Signature dish at Rouge Tomate:
JB: Mushroom “tartare” and Hawaiian walu ceviche
Signature dish at home:
JB: Pizza
Favorite produce in season now:
JB: Ruby red grapefruit and cauliflower
JD: Fennel frond
Food trends you're over:
JB: Pork in everything
JD: Bacon. Look, it’s delicious. Does it need to be in every dessert? No.
Best hangover cures:
JB: Tacos
JD: Two aspirins before bed, two aspirins after waking up, with a 32-ounce Gatorade. Or a Pedialyte if I’m really hurting. Ice cold.
Best food markets:
JB: Union Square Greenmarket and Eataly
JD: Kim’s Produce on Court Street
After a long day, what do you like to eat:
JB: Peanut butter and jelly
JD: Salty food, because I’m around sweet all day
Chef crushes:
JB: Daniel Boulud
JD: Really old school guys: Alain Rondelli, Pierre Koffmann
You won't feel more taken care of than when you walk into Rouge Tomate, an oasis on the Upper East Side as restful and healthful as a spa. The culinary team at Rouge Tomate works with a nutritionist to come up with innovative plates that are as much a pleasure to eat as they are to look at. (If you've never cooed over a dehydrated potato slice layered over a rosemary leaf layered over a second dehydrated potato slice to create the perfect potato chip, you'll probably start now.)
The goal of Belgian owner Emmanuel Verstraeten is to maintain the principles of SPE (Sanitas Per Escam, or health through food), which means the food is nutritious, local, and seasonal. It doesn't mean the food has to be delicious, but it is. In fact, they've maintained their Michelin star since opening in 2008. It also means that executive chef Jeremy Bearman and executive pastry chef James DiStefano face a great number of challenges with a menu that constantly evolves based on the season. Oh, and just for bonus points, they use as little cream, butter, and white sugar as possible.
I sat with chefs Jeremy and James to talk best spots to eat in NY, lamest food trend (they agree on which one!), and their favorite pieces of produce to work with in this year's long, long winter.
Names: Jeremy Bearman (executive chef) and James DiStefano (executive pastry chef)
Astrological signs:
JB: Aquarius
JD: Scorpio
Hometowns:
JB: Suffern, NY
JD: Northvale, NJ
Current neighborhoods:
JB: Sleepy Hollow in Westchester
JD: Gowanus
Signature dish at Rouge Tomate:
JB: Mushroom “tartare” and Hawaiian walu ceviche
Signature dish at home:
JB: Pizza
Favorite produce in season now:
JB: Ruby red grapefruit and cauliflower
JD: Fennel frond
Food trends you're over:
JB: Pork in everything
JD: Bacon. Look, it’s delicious. Does it need to be in every dessert? No.
Best hangover cures:
JB: Tacos
JD: Two aspirins before bed, two aspirins after waking up, with a 32-ounce Gatorade. Or a Pedialyte if I’m really hurting. Ice cold.
Best food markets:
JB: Union Square Greenmarket and Eataly
JD: Kim’s Produce on Court Street
After a long day, what do you like to eat:
JB: Peanut butter and jelly
JD: Salty food, because I’m around sweet all day
Chef crushes:
JB: Daniel Boulud
JD: Really old school guys: Alain Rondelli, Pierre Koffmann