Winter Restaurant Week
Three hot chefs reveal what they've got in exchange for your $24.07 (or $35 for dinner).
Wed Jan 13 2010
Amanda Freitag, the Harrison
“During Restaurant Week, you want something fun and yummy, but also really cost-effective. The appetizer I’m most looking forward to is the mushroom arancini, which I thought would be fun because I don’t get to do much Italian anymore. For the entres I’m doing coq au vin. I’ve never done it here at the Harrison, but I did it on The Next Iron Chef. For dessert, Colleen Grapes, our pastry chef, [is creating] chocolate panna cotta with popcorn ice cream, made with popcorn from Blooming Hill Farm.” 355 Greenwich St at Harrison St (212-274-9310, theharrison.com)
RECOMMENDED: Full coverage of NYC Restaurant Week
Gabe Thompson, Dell’Anima
“We’re going to do a beet salad from the new winter menu: roasted beets with pistachio, lime and caramelized yogurt. We’re also going to do the octopus with rice, beans, chorizo and chicory antipasti and garganelli with mushrooms and chicken al diavolo, which has been on the menu since Day One. [The chicken al diavolo] has smoked paprika, chili flakes and fennel pollen. I wanted to give people a sense of what it’s really like to eat at the restaurant every day.” 38 Eighth Ave at Jane St (212-366-6633, dellanima.com). Lunch only.
Jim Leiken, DBGB Kitchen and Bar
“We’ll probably have sausages, kicking off with beaujolais—made with pork, mushrooms, onions, bacon and red wine, and served with lentils—along with the Yankee Burger, Daniel [Boulud]’s version of a classic American burger. Also, winter squash soup served with an amber lager emulsion and crispy sage.” 299 Bowery at E Houston St (212-933-5300, danielnyc.com). Lunch only.
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