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.
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.
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.
For his second of four Slow Food Fast contributions, Mr. Carmellini has adapted his grilled radicchio recipe from “Urban Italian.”
Andrew Carmellini wants to be New York City’s chef next door. Despite a Michelin star, two James Beard awards and 20-plus years at some of the city’s finest restaurants, the Cleveland native is happiest cooking unfussy food.
Best American Regional Classic Recipes
To research regional American dishes for his upcoming Manhattan restaurant, chef Andrew Carmellini road-tripped around the country in search of spectacular flavors—and found just a few good ones. So he set out to invent his own.
“I’ve long admired Chef Andrew Carmellini of Locanda Verde. His cookbook, Urban Italian, is a staple in my kitchen, and I’m eager to check out his new restaurant, The Dutch, which is due to open this fall. So I was thrilled to attend a cooking class with Carmellini at the New York Culinary Experience this weekend.”
He’s done French. He’s done Italian. Next up for the classically trained chef: American food without boundaries.
With Andrew Carmellini at the stove, De Niro’s second try at the Greenwich Hotel hits the bull’s-eye.
“This kind of crowd-pleasing cooking isn’t designed to win culinary awards, of course. It’s designed to promote a good time in a casually stylish, relatively economical way, and judging by the crowds of people who are bull-rushing into De Niro’s new restaurant, it’s succeeding”
After leaving his job at a top U.S. French restaurant, chef Andrew Carmellini lived in Italy, then devised recipes with wife Gwen Hyman in their tiny New York apartment kitchen. The result? Great ideas for the home cook.
“It’s exactly the kind of restaurant New York needed in a year when everything else was heading in the wrong direction,”
“That is, delicious, smart, consistent food that makes me happy, is easy to share and doesn’t ask too much of my brain or wallet.”
“My Grandmother’s Ravioli is a valentine to its creator, a fresh wash of tomato sauce and a dusting of Parmesan on delicate squares of meat-filled pasta. “Lucky grandson,” I think to myself.”
“Just point to anything on the menu and expect your friends to share it all with you — lamb-meatball sliders with goat cheese; big, fat gigantoni pasta with Carmellini’s rich Sunday-night ragù and sharp provolone; succulent, fatty suckling pig. And on temperate New York nights, Locanda Verde opens its windows and puts tables on the sidewalk, becoming part of one of Manhattan’s last true neighborhoods, TriBeCa”
Locanda Verde Best New Restaurant 2009