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Q & A with Ignacio Mattos of Isa

by Anna Mowry on April 19, 2012

Anna Mowry interviews chef Ignacio Mattos of Isa

 

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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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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Q & A with Seamus Mullen of Tertulia

by Elena North-Kelly on April 16, 2012

Seamus Mullen of Tertulia, interviewed by the James Beard Foundation

 
 

A Vermont-raised chef may not be the likeliest candidate to serve the most sought-after tapas in New York City, but ever since Seamus Mullen and his slow-grilled turbot scored a rave from the Times, it’s been nearly impossible to score a seat at his restaurant, Tertulia. If you have eaten there, you know why it’s nominated for a Best New Restaurant award. Read on to see what Mullen told us about the lessons he learned while cooking in Spain, the challenges of cooking authentic Spanish cuisine in America, and where he likes to nosh on his days off. 

 
 
JBF: What’s the story behind the name Tertulia?
 
SM: In Spanish a tertulia translates to a chat or a get-together. It's usually accompanied by wine and, inevitably, food. When I was in college studying Spanish literature, we had a weekly tertulia at my

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Q & A with Fiola's Fabbio Trabocchi

by Elena North-Kelly on April 12, 2012

Fabbio Trabocchi of Fiola, nominated for the James Beard Foundation's Best New Restaurant award

 

When the Washington, D.C.-based eatery Fiola opened its doors in 2011, it was immediately met with rave reviews for its seasonally driven Italian cuisine—and now it's nominated for our Best New Restaurant award. We got in touch with chef/owner and JBF Award Winner Fabio Trabocchi to discuss what inspired him to become a chef, his favorite spring dish, and what he considers to be the best resource on authentic Italian cuisine.

 

JBF: What’s the significance of the name Fiola?
 
FT: It’s a word from an Italian dialect from the Le Marche region of Italy, which is where I’m from. It’s comparable to "sweetheart" in English.
 
JBF: What’s your favorite dish on the menu right now and why?
 
FT: Anything that involves shellfish, seafood, and spring vegetables. One of my favorite... Read more >

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Q & A with Dave Beran of Next

by Anna Mowry on April 09, 2012

JBF senior editor Anna Mowry interviews with JBF Award nominee Dave Beran of Next

 

Among Chicago’s strong showing in the JBF Award nominations, Grant Achatz’s massively popular Next boasts two nods: the restaurant itself is up for Best New Restaurant, while its executive chef, Alinea alum Dave Beran, is nominated for our Rising Star Chef of the Year award. We chatted with chef Beran about Next’s future, inspirational cookbooks, and his favorite meal of the past year. 

 

JBF: We’ve heard that there are Sicily and Kyoto menus in the pipeline for Next. Have you guys done any brainstorming about other periods in history or cuisines that you’d like the tackle this year or beyond?

 

DB: So far those are the only historical menus planned for 2012. I’ve been interested in a menu pertaining to pre- and post-Imperialist India—sort of a compare and contrast thing. There... Read more >

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