kottke.org posts about Joseph Leonard

Joseph Leonard, one year inOct 01 2010

Eater has an interview with Gabe Stulman and Jim McDuffee, proprietors of Joseph Leonard, on how the first year of their West Village restaurant went. Watching the chefs make such good food out of such a small kitchen an impressive spectacle.

The limitations that we have are, I think, severe. We don't have a freezer, anywhere. We don't have ice cream or sorbet, we don't have anything that needs to be frozen, it's all fresh, fresh, fresh. We've got refrigerators touching each other over there. We've got ten burners, two ovens, a fryer and a salamander. That's what most people have as a prep kitchen. It's really impressive when I look at how we've got five seafood entrees, five meat entrees, thirteen appetizers, all done with these varying, beautiful techniques and preparations. I tip my hat to everything that Jim and the team in the kitchen have been able to pull off.

It took awhile for my wife and I to warm up to it, but Joe Leo is our go-to neighborhood restaurant now. On our one child-free night out a week, we generally end up there.

this is kottke.org

   Front page
   About + contact
   Site archives

You can follow kottke.org on Twitter, Facebook, Tumblr, Feedly, or RSS.

Ad from The Deck

We Work Remotely


Hosting provided by