Local Chefs on NBRW
Every year, when Restaurant Week rolls around, we become just a little more well-versed in our city’s dining scene. That’s because the event gives local chefs an opportunity to expose diners to the overlooked corners of their restaurant’s menus and sometimes to new creations altogether. And although, yes, that’s an exciting thought for most chefs, there’s something else they look forward to. When off-duty, chefs—just like us—also like to explore the offerings of their fellow chefs’ establishments. And let’s be honest, there is something so wonderful about chefs who appreciate each other’s work, and who can wax poetic about what makes it so great. Here, four local chefs tell us what they’re most excited to dig their forks into.
“The restaurant I want to talk about is Fable & Spirit. I have a lot of respect for the chef. He works really hard to share his talent through great dishes. I love the beet agnolotti there. It’s such a light approach compared to most classical preparations, and the stuffing is so smooth. It’s made from whipped goat cheese (I’m crazy about goat cheese). I want to take an entire pasta in my mouth, close my eyes and slowly chew it—and then sip on a great Sancerre wine! It’s heavenly good! Thank you, Chef David!”
“I’m excited to check out a few places. CDM stands out to me after checking out their menu. Also, I haven’t been there since it was the Crowbar and Kitchen (when I worked there many years ago.) This gives me a great excuse to get in there and check it out. The veal ravioli with chanterelle mushroom sounds great. Who doesn’t love chanterelles? Also, the Niman pork chop “cutlet” with spaetzle stroganoff. I love spaetzle, and I love stroganoff and have always had variations on my menus. But I’ve never seen a Spaetzle Stroganoff. Sounds like a fun idea, and I am intrigued.”
“I am excited to go visit our new addition in Newport—Gracias Madre. (I know, I know, a Mexican restaurant). However, the restaurant was designed so beautifully, and their menu is so unique. I grew up eating Mexican food, and love the various dishes I have seen on their menu that I have known and loved my whole life. They are offering a black bean mole chile relleno which I cannot wait to try! What a unique spin on such a classic dish that I grew up enjoying. I will definitely be pairing that with a delicious “So Fresa So Clean” margarita. Mmmm!”
“I’m excited to dine at some of my favorite Newport culinary destinations like Oak Grill, and I always make it a point to visit Andrea at Pelican Hill where a chef buddy of mine is at. I’ll likely order the carpaccio, orecchiette and the hazelnut bomboloni from Andrea.”
Written By: Mariam Makatsaria