Viewing NYC Articles Categorized Under Chefs

[VIDEO] A Day Making NYC’s Most Hyped Sandwiches

2026-08-25T12:00:00-04:00

Bon Appétit goes behind the scenes at Salvo's, a popular New York City eatery run by chef and owner Salvatore La Rosa. Starting as a home kitchen operation delivering sandwiches from a mototaxi, Salvo's has evolved into a bustling brick-and-mortar shop. The video showcases the daily grind, from preparing hearty slow-cooked Neapolitan ragù and eggplant parm to assembling fried mortadella sandwiches. Salvatore also details the logistics of managing staff, distributors, and bakers, including daily bread deliveries from Otway Bakery in Brooklyn, highlighting the collaborative effort behind their acclaimed menu.

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[WATCH] NYC's Hottest Steakhouse Only Has 10 Tables

2026-08-22T12:00:00-04:00

The video spends a day with Chef Michael Vignola at his West Village restaurant, The Eighty Six. This historic NYC steakhouse, a former haunt of F. Scott Fitzgerald and Ernest Hemingway, operates with just ten tables in a small, hyper-designed space. Chef Michael Vignola showcases their unique approach to dry-aging meats, including a 107-day aged coffee and tobacco-crusted Wagyu, as well as a variety of Japanese Wagyu fillets and house-aged Jurgielewicz ducks. The kitchen staff demonstrates their meticulous butchery and prep work for items like Japanese sardines and live sea scallops. The team at The Eighty Six, celebrated for being the number 12 best steakhouse in the world and number one in the US, emphasizes consistency and passion in their culinary craft.

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[VIDEO] A Night in NYC's Most Intense Kitchen

2026-08-21T12:00:00-04:00

A peek into the intense Friday night dinner service at The Modern, a 2-Michelin-Star restaurant in New York City. Executive Chef Thomas Allan navigates a busy kitchen with over 200 guests across the dining room, private dining rooms, and bar. The video showcases the intricate coordination of dishes like risotto, caviar, lobster salad, and Wagyu strip, highlighting the unique communication style of the kitchen team using terms like “on deck” and “we chef.” It offers a rare glimpse into the precision and speed required to deliver world-class fine dining, from detailed plating to managing unexpected dietary restrictions, ensuring a seamless experience for every guest.

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[VIDEO] How NYC’s Best Korean Fried Chicken is Made

2026-08-18T12:00:00-04:00

Chef Junghyun Park, owner of Atoboy in NYC, demonstrates how he creates his award-winning Korean fried chicken. The process begins with brining boneless, skinless chicken thigh in a solution of water, salt, Yondu (fermented vegetable umami), garlic powder, and onion powder for 6-8 hours. The chicken is then marinated with a unique blend of fermented jalapeños, ginger, garlic, pineapple, fish sauce, salt, and sugar. The batter involves a two-step coating: first a dry mix of Korean fry mix, rice flour, tapioca starch, and xanthan gum, followed by a wet batter made from the dry mix, water, salt, and black pepper. The chicken is double-fried in canola oil, first for two minutes to create structure, then rested, and finally fried for another three minutes to achieve a beautifully golden-brown, crispy exterior while retaining a juicy, moist interior. The fried chicken is served with two distinct sauces: a fermented peanut butter sauce and a sweet and spicy Yangyummy sauce, highlighting Atoboy's philosophy of combining traditional Korean flavors with innovative culinary techniques.

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[WATCH] A Day at the Most Hyped Mexican Restaurant in NYC

2026-08-13T12:00:00-04:00

Bon Appétit spends a day at Corima, a New York City restaurant that earned a Michelin star just 11 months after opening. Head Chef and owner Fidel Caballero guides viewers through Corima's dedication to Northern Mexican cuisine, which involves whole-animal butchery of lamb, dry-aging proteins, fermentation, and making fresh sourdough flour tortillas daily. The team showcases their impressive techniques while preparing dishes for their tasting and à la carte menus, including a morel taco stuffed with lamb sausage and lamb fat-roasted morels. Additionally, Chef Caballero and his wife Sofia Ostos visit their new bar, Bar Chucho, in Chinatown, where they're putting the finishing touches before opening, offering a distinct menu with items like a burger and various cocktails. The video concludes with the team at Corima preparing for a busy dinner service, highlighting their meticulous prep and collaborative kitchen environment.

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[VIDEO] How Brooklyn’s Best Pancakes are Made

2026-08-10T12:00:00-04:00

Chef Jake Leiber of Chez Ma Tante in Greenpoint, Brooklyn, shares his perfected pancake recipe, renowned for being “crispy, fluffy and delightfully simple” (according to The New York Times). The process involves building the batter with eggs, extra egg yolks, sugar, salt, baking powder, whole milk, clarified butter, and a touch of lemon zest. Chef Leiber emphasizes resting the batter for at least an hour to hydrate and cool it, resulting in a thick consistency. The pancakes are then fried in a generous amount of clarified butter (also known as ghee) on a hot griddle, ensuring a crispy edge and a toasted marshmallow flavor. Finally, they are stacked high, topped with whipped salted butter, and drenched in Pennsylvania maple syrup.

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[VIDEO] $21 vs. $68 Pizza! Adam Richman Eats NYC's Best Old School & New School Slices

2026-08-02T12:00:00-04:00

Join food enthusiast and host Adam Richman on a culinary journey through New York City as he explores the age-old debate of classic vs. contemporary pizza. First, Adam visits Krispy Pizza in Bensonhurst, Brooklyn, where owner Freddy Palazzolo shares how his family has upheld traditional pizza-making for over 50 years. Then, Adam ventures to Manhattan to experience Ceres Pizza, a modern pizzeria founded by Eleven Madison Park alums Jacob Serebnick and Julian Geldmacher, who apply high-end culinary techniques to craft their celebrated (and pricey) pies.

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[VIDEO] America’s #1 Burger is Served at NYC’s Best New Bar

2026-07-19T12:00:00-04:00

Join Executive Chef Mike Bagale of Sip & Guzzle as he takes us through a day in the kitchen of his acclaimed New York City bar, known for its innovative Japanese-American fusion menu. Chef Bagale, with a background from a three-Michelin-starred restaurant, applies fine-dining techniques to dishes like the signature #1 Wagyu Tavern Burger, Royale With Cheese, Electric Chicken, and a unique Foie Gras Mont Blanc dessert. From morning prep of fresh-ground A5 Wagyu and house-made buns to perfecting delicate Nori rolls and the world's thinnest Bikini sandwich, the video showcases the meticulous production and creative energy behind Sip & Guzzle's highly praised culinary offerings.

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[VIDEO] She Won the Best Young Chef Award, Now NYC Is Obsessed With Her Oxtail

2026-07-13T12:00:00-04:00

Chef India Doris won Michelin’s 2025 Young Chef Award, Northeast, showcasing her talent at her debut NYC restaurant, Markette. The menu blends Caribbean soul with European precision, reflecting Doris's decades of experience in Michelin-starred kitchens. Popular dishes include the braised oxtail gratin, which moves 100 pounds weekly, her peri peri chicken that demonstrates a mastery of heat and restraint, and beloved salt cod fritters, often ordered before guests even open the menu. The video takes viewers behind the scenes as the kitchen prepares these dishes, from searing oxtail and butchering chicken to making peri peri sauce and coco bread.

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[WATCH] How NYC’s Best French Toast is Made

2026-06-16T12:00:00-04:00

Dive into the culinary secrets behind the perfect brioche French toast with chef Neil Kleinberg of Clinton St. Baking Company. This iconic New York City restaurant, a local favorite for nearly 25 years, reveals its award-winning French toast recipe. Learn how to prepare a thick-cut brioche, a balanced batter enriched with eggs, butter, and vanilla, and perfect it with caramelized bananas and rich maple butter for an unforgettable brunch experience.

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