Michelin-Studded Chef Mark Ladner Says Less Value is Being Placed on Amenities, CNBC Reports

Michelin-Studded Chef Mark Ladner Says Less Value is Being Placed on Amenities, CNBC Reports

Ever wanted high-quality pasta that is customizable, affordable and served in a matter of minutes?

That’s exactly what Chef Mark Ladner set himself out to do.

"I always wanted to crack the code on making pasta that typically takes a long time to cook, and figure out a way to provide it to people more quickly without sacrificing the quality or the al dente bite,” Ladner told “CNBC.”

Now, the Del Posto alum— who guided the NYC Italian eatery toward its first Michelin Star— works the front line at his first fast casual pasta restaurant, which opened last November in Greenwich Village.

It’s called Pasta Flyer.

This concept features five pasta styles (Organic Fusilli, Fettuccine, Whole Grain Rigatoni, Spaghetti and Meatballs, Gluten-Free Penne) and four signature sauces (Basil Pesto, Creamy Alfredo, Nonna's Meat Ragu, and a Marinara Sauce) which can be mixed and matched with any of the choices available.

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Dominique Crenn Develops New Restaurant and Bar Focused on Wine

Dominique Crenn Develops New Restaurant and Bar Focused on Wine

Late next month, Dominique Crenn will be opening her third restaurant, Bar Crenn, directly next to her first. Two-Michelin-star Atelier Crenn has long been known for its avant-garde cuisine inspired by traditional French fare.

Bar Crenn will offer a contrast to the new age restaurant with more casual bites. Though she says, she will be heading in the direction of classic French—specifically, dishes she grew up with as a child in Brittany. In an Instagram post earlier this month, Crenn announced that chefs like Alain Ducasse, Guy Savoy, and other three-Michelin-starred chefs will be contributing recipes to the menu of shareable plates next to a number of original recipes from the restaurant. Plates to be expected include tarte flambee, pomme soufflée, and Petit Crenn’s own omelette à l’oursin,

The wine list at Bar Crenn is expected to be the greatest differentiator of Bar Crenn with Matt Montrose, wine director of Atelier Crenn, putting together a wine list that skews French and European. There will be low-ABV cocktails as well, which Crenn says will be a nod to French aperitifs.

Barr Crenn will share a courtyard with Atelier Crenn. The design is described as homey and warm.

“This is more than a wine bar, it’s my living room,” says Crenn. “It’s elegant and it’s warm and thoughtful. We want people to experience the best hospitality there, too.”

The new space will also serve as a starting place and end point for Atelier Crenn diners, where they can begin their meal with an aperitif, and finish with dessert and coffee. For those interested in a more casual environment, Crenn says the full tasting menu from Atelier Crenn will be available to a limited number of diners each night.

The long-awaited spin-off will open February 20th.

Read more at “Robb Report.”

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Chef Q&A With Star-Studded Marc Forgione

Cheers to a fun brunch event yesterday with @remymartin at @bardot_lv! #remymartin #lasvegas #brunch

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The airing of Food Network’s The Next Iron Chef: Season 3 finale, where Chef Marc Forgione was declared winner, is coming up on its seven year anniversary, in November.

“I came and I conquered,” said Chef Forgione (like a boss!) after winning the Thanksgiving Feast challenge against Chef Marco Canora.

Since then, Marc Forgione continues to man the kitchen at his Reade Street restaurant, by the same name, which he opened in New York City two years before competing on the show. He is keeping busy as the chef/owner of American Cut and Lobster Press, as well. He is also a partner/co-owner of Khe-yo, a unique restaurant serving up Lao cuisine in Tribeca. 

But when did he first fall in love with the culinary arts?

“I don’t know if there was a particular moment per se. I grew up around food and started cooking for myself at a very young age, so I would say I was born in love with cooking,” said Forgione who started working at his father’s restaurant, An American Place, at the early age of 16.

We caught up with the star-studded chef this week, to learn more about him and his cooking philosophy.

Happy Father's Day to Paps aka The Godfather

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How influential has been your father, the legendary Larry Forgione (called, The Godfather of American Cuisine,) been in your cooking style?

Forgione: Very…. Even today I still follow his mantra of using only the best, seasonal, local ingredients. You can’t make a bad ingredient taste great.

What do you attribute your culinary success to?

Forgione: A lot of hard work and being surrounded by supportive people.

What are three ingredients you love to cook with?

Forgione: Salt, pepper, and patience.

One ingredient you could not live without?

Forgione: Salt.

Your restaurant was actually top ranked using guest sentiment data by our sister company, Foodable Labs, as the most loved New York restaurant for bread. In your opinion, how important is the role of bread in an elevated fine dining experience?

Forgione: It’s incredibly important. It’s the first bite you have at the restaurant so it’s the first impression you’re getting of our food and the experience.

Can you describe the bread course at your restaurant and what sets it apart from your peers? Do you offer any gluten-free options?

Forgione: We do an elevated version of the classic potato roll served warm and brushed with clarified butter and sprinkled with black salt and served with a side of caramelized onion butter. We don’t at the moment offer any gluten-free bread but we do have starting options for guests with gluten-intolerance or allergies. We accommodate every and any allergy or dietary restriction as much as we can.

Any personal favorite menu items or something you'd suggest first-time visitors should try at Marc Forgione?

Forgione: We change the menu regularly to adjust to changing seasonal ingredients but my signature dishes that are always on the menu are Chicken-Under-A-Brick, Chili Lobster, Hiramasa Tartare, and Halibut en Croute.

In general, how important is quality at your restaurant? What do you do differently to uphold high standards?

Forgione: Quality is the most important thing at my restaurant from the food to service. I make sure to hire people who have the same level of standards as me and a real care for food and hospitality.

How did it feel to be the youngest American-born chef to receive the honor of receiving a Michelin star? After, did you feel any pressure to maintain the star?

Forgione: It was a huge honor. I actually didn’t believe it when I got the initial phone call. I thought it was my old chef playing a joke on me! I don’t really feel the pressure to get awards, in general. It’s, of course, nice to be recognized but at the end of the day, I just want to put out delicious food and make sure our guests are having a great experience at the restaurant.

Eggs Benny: it's what's for brunch at Restaurant Marc Forgione. 📷: @evansungnyc. #eggs #brunch

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We imagine that cooking for T.V. and cooking professionally are very different experiences. What did you learn from cooking competitively that has helped you grow as a chef?

Forgione: When you’re in the kitchen there’s a lot of time to plan and focus on each dish. When you’re competing, things don’t always go as planned and you need to make changes in seconds. So I’ve definitely learned a lot about improvising and "cooking on my feet."

Who is your culinary mentor?

Forgione: I’ve been lucky enough to work with several amazing chefs who have influenced me in many ways so it’s tough to just pick one.

What is your favorite restaurant to eat at when you aren’t working?

Forgione: Peasant.

Do you have any new concepts or projects in the works?

Forgione: Not at the moment, but I’m always open to new projects if it’s the right fit (hint hint!)


Korean and Italian Cuisine ‘Blossoming’ at Modern-American Restaurant Piora

On this “On Foodable Side Dish,” we join Foodable video correspondent Agnes Chung, as she takes us to West Village to explore the Michelin-starred restaurant Piora, a concept brought to life between the collaboration of proprietor Simon Kim and Chef Christopher Cipollone. What makes this upscale and intimate restaurant unique? It pays homage to both of their Korean and Italian heritages.

Behind the Name

Piora means "to blossom" in Korean, and that's what the concept does on a daily basis.

"The whole representation of how a flower blossoms is how the restaurant kind of is. People come in, get all the preparations ready. The restaurant blossoms, opens up — like a flower would. And then it kind of dwindles down. It's like the cycle of life kind of thing," Chef Christopher Cipollone said.

While Korean and Italian cuisine is normally associated with family-style, homey feelings, Piora elevates their dishes to elegance. From the trip the owners took to Korea, they delivered their dishes in a way New York could digest. And following the Italian-cuisine mentality, their dishes rotate often, sometimes switching out dishes in two weeks, to use a few, simple ingredients at their seasonal peak.

"We're really just a Modern American restaurant with just some of the influences of who we are," Cipollone said. "It's more like we're just trying to achieve delicious."

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Behind the Kitchen

In the kitchen, Agnes Chung joins the chef as he prepares two dishes. One is a madai plate that is beautifully arranged with avocado puree, flower salt from Spain, spring flowers, and cereal-puff-like but savory farro for texture. Using liquid nitrogen, Cipollone adds a frozen element to the dish that helps keep the fish cool, and allows it to season and melt on the fish once the plate is served to the guest.

The second dish is a ramp bucatini with pancetta, with the ramps charred on a grill and with dashes of black pepper, salt, and lemon zest. It is put into a mold before it is topped with buttery egg yolk poached in olive oil and parmesan. 

Still hungry for more? Watch the full episode for a bigger bite of Piora.