Press – Andrew Carmellini

Secure a booth in the back room, have a New York sour cocktail. Eat a tiny fried oyster sandwich, a bite of steak tartare, a dish of smoked chicken and mushroom stroganoff. Have a steak and some raw oysters. This Andrew Carmellini guy is some cook. Then eat pie and more pie, in a restaurant filled with New Yorkers pleased to be New Yorkers, eating in a New York restaurant, in SoHo in 2011. The Dutch, ladies and gentlemen, is my restaurant of the year.

-- Sam Sifton’s Restaurant of the Year in 2011

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"For years, chefs have tried to combine the style of a French brasserie with Italian home cooking. Andrew Carmellini cracked the code."

-- Adam Platt, New York Magazine’s 5 Most Influential Restaurants of the Past 6 Years

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"At The Dutch Andrew Carmellini brings the fashionable retro trends of the past decade under one roof."

-- Adam Platt, New York Magazine’s 10 Best New Restaurants of 2011

"Andrew Carmellini, chef and owner of Locanda Verde and The Dutch in New York City, released his second cookbook this week in which he celebrates the different tastes and flavors across America. Here are two easy, seasonal recipes you can use for your next party."

-- American Flavor on The Today Show.

"Rediscover what American food is," - American Flavor, a Best New Cookbook of 2011!

-- Esquire magazine

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"It’s been ages since a new restaurant captivated the city quite like the Dutch. The hotly anticipated new venue from the team behind Tribeca sensation Locanda Verde has been packed since it opened, attracting a cross section of the downtown social scene. Right from the get-go the restaurant lived up to its preopening hype, bringing real heat to Soho..."

-- Jay Cheshes, Time Out New York

..."A win for Andrew Carmellini, a chef who ditched fine dining for barrio tripe, tiny oyster sandwiches and Mos Def on the sound system."

-- Ryan Sutton, Bloomberg

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..."The dish tastes of the secret New York you get to experience only after a lifetime of loving it. It is the culinary equivalent of Jay-Z playing cards in the kitchen of Rao’s with Harvey Keitel in the video for “Death of Autotune.” (Hova looks at his cards: “Oh, wow. Wow!”)

-- Sam Sifton, The New York Times

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The Dutch is not your typical American eatery offering beer, burgers and fries, although it has all of that on the menu. To the three owners, who are also partners in Tribeca-based Locanda Verde, Robert De Niro’s Italian foodie haven, the term American means a “soulful, cultural mix of everything.”

-- Women’s Wear Daily

The Japanese-Mexican-Latin American-farm-to-table-raw bar-Southern Italian-melting pot cuisine at The Dutch.

-- The Approval Matrix

This afternoon chef Andrew Carmellinitook a break to talk about his hotly anticipated restaurant, The Dutch, soon to open in the old Cub Room space. He mastered French cooking at Cafe Boulud, moved on to modern Italian at A Voce, got acclaim for his urban-rustic Italian food at Locanda Verde, and is now almost ready to take diners on a road trip across America. Julie Besonen

-- Paper Magazine

Andrew Carmellini, who built his reputation doing French food at Café Boulud, then went on to explore Italy at A Voce and now at Locanda Verde, describes his latest project as American NYT

-- New York Times

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If you’re going to open an American restaurant, you’d do well to serve American food. But what exactly is American food? Great minds have struggled with that question ever since the first settlers tucked into a pumpkin pie Rob Patronite and Robin Raisfield

-- New York Magazine

Now Carmellini's come full circle at just-opened The Dutch, an explicitly American restaurant which celebrates American cuisine circa 2011. Ed Levine

-- Serious Eats

It's getting late but it's easy to like The Dutch and kind of hard to leave. "Same as before?" someone asks. Yes: One more Barrel Aged Brooklyn cocktail. Which come to think of it was yesterday's nightcap too. It's good to be a regular. -- Adam Sachs

-- Bon App

Andrew Carmellini has already mastered refined French cuisine; now he draws crowds to his Tribeca restaurant with rustic, modern Italian cooking. But make no mistake: The man also knows ribs.

-- Men’s Health

Rear Views, Downtown

“the heartbeat of New York,”

-- New York Times

At the Dutch, Mr. Carmellini's forthcoming restaurant set to open mid-December, he will showcase America's culinary landscape with dishes that take cues from Korean BBQ joints in Los Angeles and roadside pancake houses in the Midwest.

-- WSJ

For his third Slow Food Fast column, Mr. Carmellini created a turnip and rutabaga gratin laced with Vermont maple syrup. The surprising addition of syrup works to mellow the turnip's bitter notes and bring out the rutabaga's buttery flavor.

-- WSJ

For his second of four Slow Food Fast contributions, Mr. Carmellini has adapted his grilled radicchio recipe from "Urban Italian."

-- WSJ