Tim Cushman: What is New York Cuisine?


For the New York issue of our member newsletter, JBF Notes, we asked past Best Chef award winners from regions around the country to tell us what cuisine in the Big Apple means to them, and, of course, for their must-visit spots when they're in town. We'll be posting their responses throughout the week. Next up: Tim Cushman, winner of the 2012 Best Chef: Northeast award and chef of O Ya in Boston.


What is New York cuisine?


The food in New York is unmatched in diversity and styles, from high-end to those hole-in-the-wall finds. The food scene is always changing and evolving, which is so much fun because as frequently as I travel to New York, there is always a huge list of restaurants, markets, and specialty shops that I want to go to. I always leave New York already planning my next trip in my mind. It truly is a melting pot.


Favorite restaurants?

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Eye Candy: Beard House

Fried Kumamoto Oyster Nigiri

A fried kumamoto oyster with yuzu kosho aïoli and squid ink bubbles, one of many inventive nigiri sushi served by Tim Cushman of Boston's O Ya.

April 20, 2009, The Beard House, NYC

(Photo by Michael Johnston)

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