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César Ramirez, chef-partner, Bar Blanc
“Don’t call me a chef, I’m a craftsman,” says César Ramirez. Like many artisans, he’s been plying his trade for years. Originally from Chicago, Ramirez developed his love of cooking at home. “I grew up eating pig’s feet and brains,” he says. While sous chef at Chicago’s Tru in 1999, he met David Bouley, who offered him his first job in New York. Ramirez accepted, eventually becoming chef de cuisine at Bouley. Traveling with the chef in Japan changed Ramirez’s outlook on cooking: “The respect they have for their food… It’s so clean, pure and simple.”
At Bar Blanc (142 W 10th St between Greenwich Ave and Waverly Pl, 212-255-2330), which Ramirez opened last year with Bouley vets Didier Palange and Kiwon Standen, this aesthetic comes through in pristine dishes that seamlessly blend international flavors. Ramirez keeps the menu short, and the limited number of seats allows him to use time-consuming methods that are less practical in high-volume restaurants. Has he considered TV? Lucky for us, no: “For me, cooking is much more than that. If I can’t create what I want, what’s the point?” —DG
Nicole
Wed, Mar 26, at 12:12am
I just ate here tonight, it was phenomenal! The waitstaff was attentive and pleasant, the decor was inviting and in keeping with the food. The food is absolutely beyond expectations. Everything was fresh, and perfectly seasoned. You need to go to Elettaria!
big fan
Thu, Mar 20, at 12:51pm
this is the best new restaurant in years, delicious, unique, perfect portions, amazing staff, superb wine list and cocktails, and a great time. if you want to impress friends or a date, take them here! you will NOT be disappointed.
