abc kitchen restaurant week 9

abc kitchen restaurant week 9
image abc kitchen restaurant week 9
impression abc kitchen restaurant week 9

That’s entirely a joke; I mean, ABC Kitchen has been booked up for Restaurant Week for a long while, but its eclectic sister restaurant, ABC Cocina, isn’t just a second choice. It’s a little less Bobo-chic and a little more casual-glam, but ABC Cocina’s Latin-inspired menu is equally inventive, seasonal, and sustainable, with ingredients sourced from small farms whenever possible.


6 ABC Kitchen While plenty of New York restaurants have lately made the environment a priority, none have done so with quite as much visual and gastronomic panache as chef Jean-Georges Vongerichten’s new ABC Kitchen. The chef’s “hippie” restaurant is a stunner, as artfully merchandised as the shop that surrounds it. Everything, including the antique armoires, reclaimed-wood tables, porcelain plates and chandeliers entwined with flowering vines is gathered from area artisans. Though the restaurant’s sustainable ethos is outlined on the back of the menu like an Al Gore polemic, the cooking, based on the most gorgeous ingredients from up and down the East Coast, delivers one message above all: Food that’s good for the planet needn’t be any less opulent, flavorful or stunning to look at. Book Online


ABC Kitchen While plenty of New York restaurants have lately made the environment a priority, none have done so with quite as much visual and gastronomic panache as chef Jean-Georges Vongerichten’s new ABC Kitchen. The chef’s “hippie” restaurant is a stunner, as artfully merchandised as the shop that surrounds it. Everything, including the antique armoires, reclaimed-wood tables, porcelain plates and chandeliers entwined with flowering vines is gathered from area artisans. Though the restaurant’s sustainable ethos is outlined on the back of the menu like an Al Gore polemic, the cooking, based on the most gorgeous ingredients from up and down the East Coast, delivers one message above all: Food that’s good for the planet needn’t be any less opulent, flavorful or stunning to look at. Book Online


While plenty of New York restaurants have lately made the environment a priority, none have done so with quite as much visual and gastronomic panache as chef Jean-Georges Vongerichten’s new ABC Kitchen. The chef’s “hippie” restaurant is a stunner, as artfully merchandised as the shop that surrounds it. Everything, including the antique armoires, reclaimed-wood tables, porcelain plates and chandeliers entwined with flowering vines is gathered from area artisans. Though the restaurant’s sustainable ethos is outlined on the back of the menu like an Al Gore polemic, the cooking, based on the most gorgeous ingredients from up and down the East Coast, delivers one message above all: Food that’s good for the planet needn’t be any less opulent, flavorful or stunning to look at.


While plenty of New York restaurants have lately made the environment a priority, none have done so with quite as much visual and gastronomic panache as chef Jean-Georges Vongerichten’s new ABC Kitchen. The chef’s “hippie” restaurant is a stunner, as artfully merchandised as the shop that surrounds it. Everything, including the antique armoires, reclaimed-wood tables, porcelain plates and chandeliers entwined with flowering vines is gathered from area artisans. Though the restaurant’s sustainable ethos is outlined on the back of the menu like an Al Gore polemic, the cooking, based on the most gorgeous ingredients from up and down the East Coast, delivers one message above all: Food that’s good for the planet needn’t be any less opulent, flavorful or stunning to look at. Book Online


Restaurant Week lunch at the Latin-leaning ABC Cocina includes dishes like crispy chicken salad, chimichurri grilled shrimp salad, the crispy chicken sandwich, or spring vegetables, plus a starter and dessert. Available weekdays only.


The cuisine at Chef Jean-Georges’ABC Kitchen reflects a passionate commitment to the freshest organic and local ingredients possible. The restaurant’s changing menu focuses on local, sustainable, seasonal produce that does not use pesticides, synthetic fertilizers, insecticides, or GMOs. Meat, fish, and dairy are locally sourced where possible, from humanely treated, pasture-fed animals free of antibiotics and hormones. A rooftop garden provides herbs and microgreens. Teas, coffees, spices, wines, juices, and elixirs are organically cultivated on fair-trade cooperatives. The dining room includes found, salvaged, reclaimed, and recycled building materials.


35 East 18th Street New York, NY 10003 475-5829 website The cuisine at Chef Jean-Georges’ABC Kitchen reflects a passionate commitment to the freshest organic and local ingredients possible. The restaurant’s changing menu focuses on local, sustainable, seasonal produce that does not use pesticides, synthetic fertilizers, insecticides, or GMOs. Meat, fish, and dairy are locally sourced where possible, from humanely treated, pasture-fed animals free of antibiotics and hormones. A rooftop garden provides herbs and microgreens. Teas, coffees, spices, wines, juices, and elixirs are organically cultivated on fair-trade cooperatives. The dining room includes found, salvaged, reclaimed, and recycled building materials.


While plenty of New York restaurants have lately made the environment a priority—sourcing their ingredients locally and crafting dining rooms from salvaged materials—none have done so with quite as much visual and gastronomic panache as chef Jean-Georges Vongerichten’s new ABC Kitchen. Though the restaurant’s sustainable ethos is outlined on the back of the menu like an Al Gore polemic, the cooking, based on the most gorgeous ingredients from up and down the East Coast, delivers one message above all: Food that’s good for the planet needn’t be any less opulent, flavorful or stunning to look at. It’s haute green cuisine.


There’s no tiki-torched, lei’d-back Pacific camp on display at this dark-wood East Village bistro, looking more like a sleek, softly lit wine bar than a restaurant cracking open tins of Spam on the daily. That’s not a shock, given the pedigree behind the place: Jin Anh, Gerald San Jose and Honolulu-raised chef Chung Chow all have fine-dining tenures at Per Se under their belt. But white-tablecloth eating this isn’t. It’s sophisticated, no doubt, but Chow embraces the Hawaiian lowbrow as readily as he does the high. For NYC Restaurant Week, enjoy plates like big-eye tuna poke, mochi-crusted bass and King's Hawaiian bread pudding.


The East Village needed a Hearth—an upscale yet relaxed place that wasn’t just another surprisingly good ethnic hole-in-the-wall. Skirting the small-plate trend, the hearty fare is big, rich and flavorful. The NYC Restaurant Week lineup includes fennel-pork sausage, beef-and-ricotta meatballs and olive-oil cake with peaches. There is a small hearth in the restaurant, but the real warmth comes from the staff, which takes pains in helping you pick the right dish, and is equally interested in finding out afterward what you thought of it.


1 Noreetuh There’s no tiki-torched, lei’d-back Pacific camp on display at this dark-wood East Village bistro, looking more like a sleek, softly lit wine bar than a restaurant cracking open tins of Spam on the daily. That’s not a shock, given the pedigree behind the place: Jin Anh, Gerald San Jose and Honolulu-raised chef Chung Chow all have fine-dining tenures at Per Se under their belt. But white-tablecloth eating this isn’t. It’s sophisticated, no doubt, but Chow embraces the Hawaiian lowbrow as readily as he does the high. For NYC Restaurant Week, enjoy plates like big-eye tuna poke, mochi-crusted bass and King's Hawaiian bread pudding. Book Online


Noreetuh There’s no tiki-torched, lei’d-back Pacific camp on display at this dark-wood East Village bistro, looking more like a sleek, softly lit wine bar than a restaurant cracking open tins of Spam on the daily. That’s not a shock, given the pedigree behind the place: Jin Anh, Gerald San Jose and Honolulu-raised chef Chung Chow all have fine-dining tenures at Per Se under their belt. But white-tablecloth eating this isn’t. It’s sophisticated, no doubt, but Chow embraces the Hawaiian lowbrow as readily as he does the high. For NYC Restaurant Week, enjoy plates like big-eye tuna poke, mochi-crusted bass and King's Hawaiian bread pudding. Book Online


There’s no tiki-torched, lei’d-back Pacific camp on display at this dark-wood East Village bistro, looking more like a sleek, softly lit wine bar than a restaurant cracking open tins of Spam on the daily. That’s not a shock, given the pedigree behind the place: Jin Anh, Gerald San Jose and Honolulu-raised chef Chung Chow all have fine-dining tenures at Per Se under their belt. But white-tablecloth eating this isn’t. It’s sophisticated, no doubt, but Chow embraces the Hawaiian lowbrow as readily as he does the high. For NYC Restaurant Week, enjoy plates like big-eye tuna poke, mochi-crusted bass and King's Hawaiian bread pudding. Book Online


5 Hearth The East Village needed a Hearth—an upscale yet relaxed place that wasn’t just another surprisingly good ethnic hole-in-the-wall. Skirting the small-plate trend, the hearty fare is big, rich and flavorful. The NYC Restaurant Week lineup includes fennel-pork sausage, beef-and-ricotta meatballs and olive-oil cake with peaches. There is a small hearth in the restaurant, but the real warmth comes from the staff, which takes pains in helping you pick the right dish, and is equally interested in finding out afterward what you thought of it. Book Online

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