Q & A with Ignacio Mattos of Isa

by Anna Mowry on April 19, 2012

After years of cooking faithful renderings of authentic Italian cuisine at Il Buco, chef Ignacio Mattos crossed the East River and introduced Brooklyn to his  "modern primitive" aesthetic at Isa. Now that the restaurant is up for a Best New Restaurant award, we caught up with Mattos to talk about his plating philosophy and cooking in Brooklyn.

JBF: Smoke and wood play a big role in Isa, from the food to the décor. What’s the weirdest ingredient you’ve ever smoked?

IM: One time I smoked some butter, but I can’t remember what it was for. At Isa we have smoked pretty much everything. 

JBF: Many of Isa’s desserts are rooted in vegetal and other unexpected flavors. What’s the thought process behind creating a dessert?

IM: Pam Yung, our very talented pastry chef, has a very refined and elegant... Read more >

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News Feed: April 18, 2012

by jbfauthor on April 18, 2012

Get outside this spring with these five cuts of meat that are great for grilling. [CNN]

Time includes José Andrés and René Redzepi in its annual list of the 100 most influential people. [Eater]

A new column highlights the process and creativity of cooking. [WaPo]

Building the ultimate calzone starts with the perfect dough. [NYT]... Read more >

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Q & A with Mark Liberman of AQ

by Anna Mowry on April 17, 2012

At San Francisco's AQ, which is nominated for a Best New Restaurant award, chef Mark Liberman merges Northern California's hyper-seasonal style with a rigorous but discreet use of modernist techniques. We got in touch with him to discuss his cooking philosophy, the best dish on the current AQ menu, and his favorite American foods.

JBF: AQ is very devoted to seasonal cooking. Are there particular ingredients at the markets that you can’t wait to get your hands on each year?
 

ML: Right now we’re heading into spring; we’re at the strange seasonal place where it isn’t quite spring yet, but it isn’t winter anymore. I’m looking forward to cooking with purple artichokes and young fava beans.
 

JBF: AQ is clearly a disciple of the California philosophy of cooking, but you’ve also cooked in very technique-driven restaurants, like Daniel and L'Atelier de Joel Robuchon. How do you find a balance between the two? What guides you?

ML: I think it’s... Read more >

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Recipe: Pegu Club's Gin-Gin Mule Cocktail

by JBF Editors on April 17, 2012

This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. “The trick is the homemade ginger beer, which is non-negotiable," says Audrey Saunders, who opened the bar in 2005. “Commercially produced ginger beer is laden with sugar, which suppresses the bright, bold flavor profile of this drink.” Thankfully, the accompanying ginger beer recipe yields a whole gallon, so your Gin-Gin Mules will only be a few shakes away for weeks to come. Get the recipe here.

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