What's Cookin': January, 2014
The King Cole Bar
West Village Italian eatery Gradisca Ristorante (126 W 13th St, 212-691-4886, GradiscaNYC.com) recently announced that executive chef John Creger is now helming their new fall and winter menu. Formerly the executive sous chef at Le Cirque, he has also worked in the kitchens at Picholine and Morimoto. Creger brings his own style to Gradisca with innovations that include Crème Brule di Pecorino, and a dazzling seasonal pumpkin pasta with ricotta, Swiss chard and hen-of-the-woods mushrooms speckled with toasted pumpkin seeds.
French-dip pierogies, anyone? Just check out Joe & Misses Doe (45 E First St, 212-780-0262, JoeAndMissesDoe.com) in the East Village. Apart from food, this snuggly spot has lots of beer and considerable cocktails to ward off winter’s chill—so belly up!
The newly opened Greek restaurant Nerai (55 E 54th St, 212-759-5554, NeraiNYC.com) in Midtown has a new co-executive chef, Chris Christou, fresh from stints at Per Se, Dovetail, Ai Fiori and The London. Christou joins co-executive chef Ioannis Markadakis, who came to Nerai directly from Greece. The flavors of the food are as distinct and unmistakable as this delicious cosmopolitan partnership.
And thank goodness! The King Cole Bar (2 E 55th St, 212-339-6857, KingColeBar.com) at the St. Regis has had a facelift and is now open for business!