Plan Check: Modern American Cuisine

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modern american food
modern american food
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Modern or New American Cuisine represents different things to different people. Chefs and foodies will never come to one specific definition of what New American cuisine is. First, we need to ask ourselves what Old American cuisine is….
It’s an enormous melting pot of influences that exists in regional form. The State of American Cuisine survey concludes that what makes “American cuisine a cuisine is its disunity. American cuisine morphs, adapts, borrows, creates and roots itself where people enjoy it“. Some chefs believe that the United States is too big and too varied for a single cuisine. It started to form in 19th century when waves of immigrants began arriving and adapting to local life. Each region has it’s own take having one common characteristic- comfort food. It has to satisfy your soul, be wholesome and abundant. Everyone has their own “American” experience- someone from the South has a completely different experience than someone from New England or Hawaii. While New American cuisine is still in the process of being defined I found a way of recognizing it: if a dish cooked with local ingredients with a new style of cooking, and that doesn’t fall into a preexisting category may be called New American.

NYC is always ready to experiment with flavors and push boundaries of traditions. The burger (or should I use capital B?) has gotten a major makeover throughout years of being an all-American favorite. Culinary heavyweights like Bobby Flay and Laurent Tourondel dedicated entire restaurants to the Sandwich. The varieties are endless: patties made out of lamb, bison, seafood or poultry. Vegetarians swear by seitan or black bean burgers, and we can pretend to make them members or our Burger Club. Toasted bread, a pita pocket, or even a lettuce leafs is fun substitutes for the traditional bun.
If you are serious about your patty and don’t mind spending over $20 for it, make sure you try the chargrilled lamb burger with feta, cumin mayo that comes with the crispiest side of fries at The Breslin (16 west 29 street). Daniel Boulud’s DBGB Kitchen and Bar (299 Bowery) is “where the French brasserie meets the American Tavern” offers a variety of haute burger creations including The Frenchie – beef patty with confit pork belly, arugula, tomato-onion compote & morbier cheese on a peppered brioche bun with cornichon, mustard & fries. Is it French, or is it American? It’s The Frenchie Burger!
For an unforgettable New American culinary experience I recommend Eleven Madison Park (11 Madison Ave). This high-ceilinged art deco space formerly owned by Danny Meyer is an iconic foodie destination located in the heart of Flatiron district. Daniel Humm is the co-owner/chef of the restaurant where ” his cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity and seasonal flavors “.

Three Michelin starts from 2012-2015 and #4 on San Pellegrino 2014 World’s Best 50 Restaurants speak for itself! The food is themed around NYC ingredients and dining tradition, but often with a twist. The prices are rather oligarch-friendly – expect to spend $225 for over a dozen course meal (they offer tasting menu only) and make sure you have about 4 hours to truly enjoy their theatrical presentation of creative New American dishes.
Juni (12 E 31 street) is the latest creation of Australian-born Shaun Hergatt. The restaurant received 2 Michelin stars, a 29 out of 30 Zagat rating and “Best New Restaurant” titles from Esquire and New York magazine. The romantic setting sets the right mood where you can choose between various tasting menus or a la carte. Their new lunch tastings are more budget friendly (starting at 34$) allowing you to experiences chef’s magnificent creations at a better price. The philosophy behind Juni (Juni is Latin for “June”, one of the most abundant months) is to be closer to nature as possible- carefully chosen farms and foragers, minimally processed food and the highest quality ingredients. The description of the dishes always start with a vegetable or grain followed by the protein which shows chef’s dedication to bring out the seasonal flavors and nature’s abundance.
Award-winning chef Anita Lo has created a fusion masterpiece inspired by her Asian heritage combined with classic French technique. Annisa (13 Barrow St) located in the heart of Greenwich Village features American Nouveau with a touch of Asian flare. The name come form Arabic and means “women” featuring a wine list “that celebrates women in wine, offering selections produced by female vintners or vineyard owners”. Anita traveled around the world and is passionate about bringing international ingredients to her kitchen. Seared foie gras comes with dumplings and jicama proving that the imagination is the limit! New-anything cuisine means applying new ideas to traditional recipes like high-end ingredients, elements of fusion and all comes to live at Annisa.

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MODERN AMERICAN CUISINE
InLove4_Amerfood_2_eng
Modern or New American Cuisine represents different things to different people. Chefs and foodies will never come to one specific definition of what New American cuisine is. First, we need to ask ourselves what Old American cuisine is….
It’s an enormous melting pot of influences that exists in regional form. The State of American Cuisine survey concludes that what makes “American cuisine a cuisine is its disunity. American cuisine morphs, adapts, borrows, creates and roots itself where people enjoy it“. Some chefs believe that the United States is too big and too varied for a single cuisine. It started to form in 19th century when waves of immigrants began arriving and adapting to local life. Each region has it’s own take having one common characteristic- comfort food. It has to satisfy your soul, be wholesome and abundant. Everyone has their own “American” experience- someone from the South has a completely different experience than someone from New England or Hawaii. While New American cuisine is still in the process of being defined I found a way of recognizing it: if a dish cooked with local ingredients with a new style of cooking, and that doesn’t fall into a preexisting category may be called New American.
InLove4_Amerfood_3_eng
NYC is always ready to experiment with flavors and push boundaries of traditions. The burger (or should I use capital B?) has gotten a major makeover throughout years of being an all-American favorite. Culinary heavyweights like Bobby Flay and Laurent Tourondel dedicated entire restaurants to the Sandwich. The varieties are endless: patties made out of lamb, bison, seafood or poultry. Vegetarians swear by seitan or black bean burgers, and we can pretend to make them members or our Burger Club. Toasted bread, a pita pocket, or even a lettuce leafs is fun substitutes for the traditional bun.
If you are serious about your patty and don’t mind spending over $20 for it, make sure you try the chargrilled lamb burger with feta, cumin mayo that comes with the crispiest side of fries at The Breslin (16 west 29 street). Daniel Boulud’s DBGB Kitchen and Bar (299 Bowery) is “where the French brasserie meets the American Tavern” offers a variety of haute burger creations including The Frenchie – beef patty with confit pork belly, arugula, tomato-onion compote & morbier cheese on a peppered brioche bun with cornichon, mustard & fries. Is it French, or is it American? It’s The Frenchie Burger!
For an unforgettable New American culinary experience I recommend Eleven Madison Park (11 Madison Ave). This high-ceilinged art deco space formerly owned by Danny Meyer is an iconic foodie destination located in the heart of Flatiron district. Daniel Humm is the co-owner/chef of the restaurant where ” his cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity and seasonal flavors “.
InLove4_Amerfood_4_eng
Three Michelin starts from 2012-2015 and #4 on San Pellegrino 2014 World’s Best 50 Restaurants speak for itself! The food is themed around NYC ingredients and dining tradition, but often with a twist. The prices are rather oligarch-friendly – expect to spend $225 for over a dozen course meal (they offer tasting menu only) and make sure you have about 4 hours to truly enjoy their theatrical presentation of creative New American dishes.
Juni (12 E 31 street) is the latest creation of Australian-born Shaun Hergatt. The restaurant received 2 Michelin stars, a 29 out of 30 Zagat rating and “Best New Restaurant” titles from Esquire and New York magazine. The romantic setting sets the right mood where you can choose between various tasting menus or a la carte. Their new lunch tastings are more budget friendly (starting at 34$) allowing you to experiences chef’s magnificent creations at a better price. The philosophy behind Juni (Juni is Latin for “June”, one of the most abundant months) is to be closer to nature as possible- carefully chosen farms and foragers, minimally processed food and the highest quality ingredients. The description of the dishes always start with a vegetable or grain followed by the protein which shows chef’s dedication to bring out the seasonal flavors and nature’s abundance.
Award-winning chef Anita Lo has created a fusion masterpiece inspired by her Asian heritage combined with classic French technique. Annisa (13 Barrow St) located in the heart of Greenwich Village features American Nouveau with a touch of Asian flare. The name come form Arabic and means “women” featuring a wine list “that celebrates women in wine, offering selections produced by female vintners or vineyard owners”. Anita traveled around the world and is passionate about bringing international ingredients to her kitchen. Seared foie gras comes with dumplings and jicama proving that the imagination is the limit! New-anything cuisine means applying new ideas to traditional recipes like high-end ingredients, elements of fusion and all comes to live at Annisa.
InLove4_Amerfood_5_eng
New Yorkers are always on the lookout for new, fusion, fast and casual. The desire to be the opposite of traditional is always tempting while trying to incorporate eating healthy and local. Being a “locavore“ has become an important part of our culture and is a small step that can help the environment, and protect small farmers in the area. As a general rule locavores start by trying to eat within 100-mile radius from their homes. No wonder that the word “locavore” was the word of the year for 2007 in the Oxford American Dictionary. Instead of that huge T-bone or porterhouse, try a smaller rib-eye steak, make sure it’s grass-fed, and comes from a local farm! When Dan Barber opened his Blue Hill Farm (75 Washington Pl) restaurant in 2000 it became epic. Located in Greenwich Village their philosophy is to stay local and respect artisanal techniques. The ingredients come from the chef’s own Blue Hill farm in Great Barrington, MA, and Stone barns Center for Food and Agriculture in Pocantico Hills, NY. Barber Has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009). In 2009 he was named one of Time magazine’s 100 most influential people in the world for his work in sustainability. Dan Barber guarantees that you can eat vegetables “like a man” just try the juice pulp cheeseburger (actually made our of juice pulp!) with cabbage ketchup or the 12 month soil-aged parsnip steak.
Another milestone in lacavore movement was the opening of ABC Kitchen in 2011. Celebrity chef Jean-Georges Vongerichten’s farm-to-table restaurant is located at ABC Carpet & Home department store, on Broadway in Flatiron District.
Most ingredients come from a local supplier, menus are made out of recycled paper leftover food is sent to compost and clay dishware has been fired by a local artisan in Connecticut (it’s available for purchase at ABC Home). ABC Kitchen is named Best New Restaurant at both the TONY Food & Drink Awards and the James Beard Foundation Awards. It’s known for it’s sustainable seafood choices and the must try dish is the peekytoe crab toast with lemon aioli that remained consistently good throughout years of operation. The menu is very inventive and in my own words the food overall is extremely fancy-rustic-American-Nouveau – it all sounds contradictory until you actually dine at ABC Kitchen and see for yourself.

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