Dan Kluger

Dan Kluger
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Facebook: @chefdankluger

Instagram: @dan_kluger

In New York City, there are few yet-to-be-opened restaurants that have inspired such breathless anticipation as Dan Kluger’s forthcoming solo effort, Loring Place. This, of course, is a testament to Dan’s considerable talent in the kitchen and his vast array of culinary skills, and his inclusion on this list is further proof that Dan is indeed a chef to watch.

During his externship as part of Syracuse University’s Nutrition and Hospitality Management program, Dan worked in the dining room of Danny Meyer’s Union Square Café. After graduating, Dan returned to Union Square Café, this time as a prep cook. From there, Dan worked his way up at various restaurants like Tabla, The Core Club, and Jean-Georges before serving as the executive chef at ABC Kitchen. During his tenure, ABC won the 2011 James Beard Foundation award for “Best New Restaurant,” and Dan himself was named the “Best New Chef of 2012” by Food & Wine magazine. Dan also served as the executive chef for ABC Cocina, and in 2014, he was nominated for a James Beard Foundation award for “Best Chef: New York City.” With that kind of resume, his new venture is bound to be a rousing success.

Top Dishes

 

Specialties & Resources

The variety of kitchens in which Dan has trained has given him a unique approach to cooking and the culinary arts. Dan credits his time at Tabla as being instrumental to understanding the balance of flavors and textures in his dishes as well as opening up completely new avenues for his cooking with the use of Indian spices. Additionally, Dan’s pure farm-to-table methodology ensures that his guests only receive the best and freshest locally-sourced ingredients.

At ABC Kitchen, menu offerings include roasted Portobello and celery leaves; house-made chicken and pork sausage with pistachio, potatoes and whole grain mustard; house-made ricotta with strawberry compote and grilled bread; tomato and raspberry gazpacho; shaved raw fluke with radish and nasturtium vinaigrette; line-caught tuna sashimi marinated with ginger and mint; roast carrot and avocado salad with crunch seeds, sour cream and citrus; pretzel-dusted calamari with spicy tomato and mustard aioli; ricotta ravioli with herbs and tomato sauce; fresh fettuccine with pistachio pesto, wax beans and cherry tomatoes; salmon with habanero-lime sauce, sweet corn, scallions and market cucumbers; hake with slow-roasted tomatoes and cucumber yogurt; crispy pork confit with smoked bacon marmalade and braised turnips; and wood oven roasted Maine lobster with oregano and lemon-chili vinaigrette.