“It’s this precision that has driven his two New York restaurants, the Italian tavern Locanda Verde and the New World American spot The Dutch, to incredible success. With his new restaurant Lafayette opening this week, Carmellini adds a French bistro to his portfolio, reacquainting downtown Manhattan with French country cuisine.”
At 42, with a French restaurant called Lafayette scheduled to open in NoHo in April, Mr. Carmellini is still finding calm at the center of the kitchen.
“Because the French-trained chef turns rustic, humble dishes—whether it’s pappardelle with lamb Bolognese or fried oyster sliders—into their platonic ideals.”
“En route to Reykjavik, the chef threw out a series of tweets with some highly opinionated advice for food industry folks. We got him on the phone yesterday to interrupt his vacay and ask him to go beyond 140 characters.”
Summer is the season of road trips. But if New York City chef Andrew Carmellini had his way, he says, “I would take one every month.”
Mr. Carmellini, a two-time James Beard award-winning chef who oversees Locanda Verde in Manhattan and the Dutch in Miami Beach and New York City, is attracted to “really getting lost,” he says.
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.
“For years, chefs have tried to combine the style of a French brasserie with Italian home cooking. Andrew Carmellini cracked the code.”
“At The Dutch Andrew Carmellini brings the fashionable retro trends of the past decade under one roof.”
“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.”
“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…”
…”A win for Andrew Carmellini, a chef who ditched fine dining for barrio tripe, tiny oyster sandwiches and Mos Def on the sound system.”
…”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!”)
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.”
The Japanese-Mexican-Latin American-farm-to-table-raw bar-Southern Italian-melting pot cuisine at The Dutch.
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.
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
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