Balena | The Bristol’s new Italian sibling

Breaking down the combined effort between the Bristol and the BOKA Group.

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Chef Chris Pandel of Balena and The Bristol

Chef Chris Pandel of Balena and The Bristol Photograph: Jeff Kauck


THE CHEF
“The Bristol is kind of a mutt of cultures, whereas Balena is more of an Italian-inspired restaurant,” says Chris Pandel of his second restaurant. Italian-inspired entails a variety of handmade pastas, such as strozzapreti (a sort of twisted rigatoni whose name translates to “priest-strangler,” pictured) served with rabbit meat that’s been braised with Cerignola olives; “puffy-on-the-outside, not super-thin” pizzas; and mains that are “cooked over wood and then kind of left alone,” such as char-grilled quail brushed with hazelnut butter on top of just-wilting escarole.

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