The chef and restaurant kingpin shows us what he’s packing.
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- “My fridge is very organized, maybe too organized, but I don’t cook here. It’s only for parties. Champagne, sake, some breakfast.”
- “I love sake. I’m kind of the ambassador of Dassai, because they just opened a brewery in upstate New York, it’s called [Dassai] Blue [Sake Brewery]. The rice comes from Japan and the water from New York. I hooked them up with somebody who has rice fields, Blue Moon Acres in Pennsylvania, so they’re going to do one which is purely made in America.”
- “Chocolate, always chocolate.”
- “Green juice that we serve at the restaurant. I have two every day. I start with the green. Then I have the red with carrot-ginger, coconut, turmeric. These ones are coming from my restaurant downstairs, Perry St.”
- “This is a Calabrian chili crisp. It’s good. We’re going to carry that at the Tin Building.”
- “This is mustard from the tap. I go to Paris, I bring my pot, and a couple of blocks from the market they fill it up. Mustard on tap.”
- “Always caviar. They all come fresh, ready to go. If somebody comes in, I have crackers, no blinis. It’s a light snack.”
- “I always have yogurt late at night while watching TV. That’s my favorite.”
- “I have this cracked pepper from Japan that I use for cacio e pepe. It’s fermented. It’s unbelievable.”
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Photo Assistant: Iain Emaline.
Chill by Con Ed.