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.
New restaurant openings in New York can be exciting. But let's be real. When was the last time you were so impressed, you confidently took your friends/dates/co-workers back?
Locavore chef Bill Telepan's second restaurant is a new gem in Tribeca that will make you do just that, with seasonal small plates reminiscent of those at its upscale uptown sister, Telepan. Even in a casual setting, however, Bill maintains his stellar food, drinks, and service (not to mention interior design). I was so blown away on my first visit that now I've become an avid promoter. Case in point: Last weekend, I dined there for every meal, from Friday drinks to Sunday brunch.
Chef Bill Telepan is one of the most friendly and talented chefs you will ever meet, oftentimes chatting with customers at the bar during his lunch break. Similarly, pastry chef Larissa Raphael is very sweet and down to earth, and her creations are out of this world. After the first bite of her infamous Coconut Layer Cake and Peanut Butter Chocolate Pretzel Sundae, I couldn't help but finish both off, sans diet-guilt.
Since it finally feels like spring, we asked Larissa to create the OC Sundae for us, made of blueberry cheesecake topped with blueberry syrup and graham cracker crumbs.
Names: Larissa Raphael
Astrological signs: Virgo (Birthday: September 21)
Hometowns: Bucks County, PA
Current neighborhoods: Alphabet City (East Village)
Signature dish at home: It’s not pastry, but I make a killer split pea soup.
Food trends you're over: Quinoa
Best food market in the New York area: Union Square Greenmarket, but I am very excited to explore the Tribeca Greenmarket across from Telepan Local.
Favorite cooking show: I don’t really watch any cooking shows, but I do love reading various food publications.
Hangover cures: The cheeseburger and french fries (a must!) with the Bloody Mary at Goat Town on 5th Street.
Guilty pleasures: Utz Potato Chips
Last meal requests: Something as simple as pizza or BBQ ribs. But I’m also crazy about potato latkes.
What makes high quality seasonal ingredients? When you eat something at the height of its season, it tastes its best. Always. Strawberries are a great example; they’re so sweet and flavorful when eaten in-season.
What were the most daring/unexpected ingredients that you've successfully tried? Sunflower seeds and sunflower oil in a dessert. I made a sunflower cake with sunflower oil ice cream, and sunflower butter (think peanut butter, but with sunflower seeds). It was delicious.
How do you think ingredients influence diners' moods or psychologies? You feel pleasure when you eat something that you enjoy. Sometimes food reminds you of a happy event, so it transports you back to that moment. Sometimes the indulgence of eating something really delicious can feel really good.
I had coconut cake at the Telepan Local and it was to die for. What other desserts would you recommend? The apple pie sundae is one of my
New restaurant openings in New York can be exciting. But let's be real. When was the last time you were so impressed, you confidently took your friends/dates/co-workers back?
Locavore chef Bill Telepan's second restaurant is a new gem in Tribeca that will make you do just that, with seasonal small plates reminiscent of those at its upscale uptown sister, Telepan. Even in a casual setting, however, Bill maintains his stellar food, drinks, and service (not to mention interior design). I was so blown away on my first visit that now I've become an avid promoter. Case in point: Last weekend, I dined there for every meal, from Friday drinks to Sunday brunch.
Chef Bill Telepan is one of the most friendly and talented chefs you will ever meet, oftentimes chatting with customers at the bar during his lunch break. Similarly, pastry chef Larissa Raphael is very sweet and down to earth, and her creations are out of this world. After the first bite of her infamous Coconut Layer Cake and Peanut Butter Chocolate Pretzel Sundae, I couldn't help but finish both off, sans diet-guilt.
Since it finally feels like spring, we asked Larissa to create the OC Sundae for us, made of blueberry cheesecake topped with blueberry syrup and graham cracker crumbs.
Names: Larissa Raphael
Astrological signs: Virgo (Birthday: September 21)
Hometowns: Bucks County, PA
Current neighborhoods: Alphabet City (East Village)
Signature dish at home: It’s not pastry, but I make a killer split pea soup.
Food trends you're over: Quinoa
Best food market in the New York area: Union Square Greenmarket, but I am very excited to explore the Tribeca Greenmarket across from Telepan Local.
Favorite cooking show: I don’t really watch any cooking shows, but I do love reading various food publications.
Hangover cures: The cheeseburger and french fries (a must!) with the Bloody Mary at Goat Town on 5th Street.
Guilty pleasures: Utz Potato Chips
Last meal requests: Something as simple as pizza or BBQ ribs. But I’m also crazy about potato latkes.
What makes high quality seasonal ingredients? When you eat something at the height of its season, it tastes its best. Always. Strawberries are a great example; they’re so sweet and flavorful when eaten in-season.
What were the most daring/unexpected ingredients that you've successfully tried? Sunflower seeds and sunflower oil in a dessert. I made a sunflower cake with sunflower oil ice cream, and sunflower butter (think peanut butter, but with sunflower seeds). It was delicious.
How do you think ingredients influence diners' moods or psychologies? You feel pleasure when you eat something that you enjoy. Sometimes food reminds you of a happy event, so it transports you back to that moment. Sometimes the indulgence of eating something really delicious can feel really good.
I had coconut cake at the Telepan Local and it was to die for. What other desserts would you recommend? The apple pie sundae is one of my