05-08-2013
Swiss chef Daniel Humm, working at Eleven Madison Park in New York, +1.212.8890905 and best foreign chef according to Guida ai Ristoranti di Identità Golose 2013. He was the author, in the same volume, of an article about his favourite places in New York. Today we publish the first part, on Manhattan. Tomorrow, the one on Brooklyn
I arrived in New York from San Francisco, where I had spent 3 years after leaving Switzerland. I was looking for new challenges, new stimuli. It was already clear to me what the United States are: two coasts 6 thousand km apart, in other words the same distance that separates Europe from the East Coast. Two worlds apart. In fact, New York itself is a world apart.
There’s no doubt that when it comes to ideas, New York is the most receptive city in the world. I mean in terms of food, but not only that. Everything grows at light speed, and this is undoubtedly the first thing that struck me when I arrived in Manhattan. Despite this, there are places that have been up for years, very rooted into the territory. These are true food icons. In other words, while this is the city of mixing cultures, the apotheosis of the racial melting pot, it is at the same time a metropolis that preserves its own defined identity, a city proud of its tradition, even the culinary one.
Russ and Daughters, 179 East Houston street, a Bagels with cream paradise (foto Wikipedia)
At lunch, a sandwich is often the best choice and I cannot live without those served by Parm in NoLita and by No.7 Sub in Mid Town, inside the Ace Hotel, a branch of the shop opened years ago in Greenpoint in the far north of Brooklyn. On a day without any particular engagement, I like to finish with Aldea’s tapas, but also with a Thai rice with curry at my place. As for coffee, I recommend Stumptown, 5 blocks from Eleven Madison Park. And if you fancy an ice-cream, there’s a Van Leeuwen truck right on Madison square: they only use local products for their artisanal ice-cream and they have 6 trucks parked always in the same places between Manhattan and Brooklyn.
Mario Carbone and Rich Torrisi of Torrisi, 2 Michelin stars
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
swiss born, in 2006 he became the executive chef of Eleven Madison Park in New York City, gaining 3 Michelin stars
From Western concert flute to cakes