ABC Kitchen is Jean Georges Vongerichten and Phil Suarez's ode to farm to table cooking -- greenmarket focused, local, organic and sustainable cuisine in a beautifully designed space, named Best New Restaurant of 2011 by the James Beard Foundation. Tonight we went for a celebratory meal at a place loved by all.
So what did we have?
We split three small vegetable plates to start, two from their market table (or tapas section) and one that was considered a side:
First up was roasted brussels sprouts with extra virgin olive oil and rosemary -- caramelized to perfection, these little seasonal babies just melted in your mouth. Next up was roasted butternut squash with Parmesan and pumpkin seeds. Cubes of perfectly cooked butternut squash infused with that creamy, nutty, caramelly punch of grated Parmesan and the slight crunch of pumpkin seeds -- an ode to autumnal seasonal cooking. Lastly was a portabello and celery leaf preparation that did not impress -- the concept was inspired but we weren't impressed with the final product. Our mains however most certainly made up for that. We split their special butterhead lettuce salad with watermelon radishes and a homemade pistachio crumble vinaigrette along with their braised halibut with cabbage, chillies and seaweed. Combining the two into a warm salad was the perfect mixture of crunchy, savory, vegetal, aromatic, nutty goodness! Each and every morsel was fresh, seasonal and delish! We could not have asked for a better celebratory meal!
A place after my own heart, each dish on the menu sounded better than the last, somewhere I could always return to and find something new to have. ABC Kitchen succeeds with its goal of being a market driven, local, sustainable and organic restaurant and boy was it a treat to dine there this evening.
ABC Kitchen
35 East 18th Street
NYC
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