सभी का स्वागत
All Welcome
All Welcome
25 years ago, New York welcomed a new addition to its culinary scene. And a little over three years ago, Pastis – a much-loved French bistro in the city – took a leaf from the same book and welcomed the culinary mastermind to their kitchens as Executive Chef. Originally from Wisconsin, Chef Jeremie Tomczak has had an innovative and notable career spanning cities and decades.
This month, as Dishoom moved to New York as part of a two-week breakfast pop-up with Pastis, we found ourselves sharing space (and pans and meals) with Chef Jeremie. Of the pop-up he says, “Two amazing, iconic restaurants coming together like this is going to make a big splash. The energy that it has brought is impressive. A lot of people are looking forward to this – including me. I can’t wait to try the Naan Rolls, of course. And I’ll be certain to make room for the Kejriwal, Parsi Omelette and Akuri!”.
So while Chef Jeremie waits for his order, we couldn’t help but ask him about his very best recommendations for places to eat at, and of course things to do and see, in New York City.
Begin in Brooklyn, with brunch:—
“If you’re in the city over a weekend, a great way to start is with a stop at gertrude’s in Prospect Heights. For me, a repeat order is The Big Nosh. It’s got everything you want from a breakfast platter – latkes, eggs, smoked salmon salad schmear and a bagel. Or, as they call it, ‘your bubbie’s bagel spread on a plate’. What more do you need? Except maybe Gertie’s ‘Borscht’ Bloody – the most amazing beet bloody mary.
Then amble on to Union Square.:—
“After brunch, allow your feet to lead the way. A little stroll through Union Square Farmers Market never disappoints. Stall after stall is laden with the freshest summer produce. A true feast for the eyes (and eventually bellies). Don’t forget to bring a tote!”
◇◇◇◇◇◇
Loosen your belt buckle, tuck into a comforting lunch:—
“If you’ve got room, I highly recommend grabbing a table at Saigon Social in the Lower East Side. Dishes on their modern-yet-traditional Vietnamese (rotating) menu will fill you with a deep, warm embrace. I ate there about five months ago and haven’t stopped thinking about it since. The food is familiar, yet different. And their hospitality lends the perfect finishing touch.”
No trip to New York...:—
“Would be complete without a sandwich (and more) from Katz’s. Always a staple. Always delicious. And now open all day, all night on the weekends! During summer months, grab your Katz’s order to-go, hop on the F train for three stops and unwrap for that first bite in Brooklyn Bridge Park, with beautiful views of the city as your backdrop. And for those seeking more, Dumbo is right next door.”
◇◇◇◇◇◇
Some wine before you dine:—
“Legendary spot. Wine. Tapas. Picky bits. Tasty bits. Need I say more?”
◇◇◇◇◇◇
Drinking foods are drinks’ best friend:—
“I love Wildair. Their beef tartare is one of my favourite dishes. That and the tempura fried scallop wrapped in shiso leaf. The food they serve is creative and delicious and some of the best bar food in the city. Their love for their craft comes through in every bite. If you find yourself in NYC, it would be a folly to leave without trying.”
“Welcome to my home away from home. As someone who spends a lot of time here (albeit behind the pass), I certainly have menu recommendations to share. During the cooler months, it has to be the Beef Bourguignon. You can’t go wrong with it. In summer, stop by on a Friday and order the Plat Du Jour – Bouillabaisse – with confidence. Or, the Poulet a la Diable (for those who prefer land over sea!).”
End the day with a new beginning:—
“For a night in New York there’s just so many places to choose from. I like The Carnegie Club where you can settle down with a scotch and a cigar. I’ve met some great people here and struck up conversations that have gone well into the night. You’ll find people from all walks of life and it truly feels like New York in the 90s – there’s a realness. So, sit back. Relax. And take in New York!”
◇◇◇◇◇◇
❝New York is magical. It’s anything you want it to be❞
– Chef Jeremie Tomczak, Pastis
Should you find yourself in New York, we hope this serves as a handy guide (must pack: stretchy-waist trousers!).
Tales, tips and tricks from Dishoom's Executive Chef Arun, including his must-have kitchen item and the secret to perfect daal.
September. She brings a clean change to the air and with it a new selection of first-class recommendations for what we're looking forward to over the coming month. Take a look at what Dishoom Loves.
After a recent trip to Bombay, we scoured the streets for yet more deliciousness. Brimming with ideas, our Chefs came home with much inspiration and invigoration! In these Supper Clubs, we will be showcasing delicious newness and sharing the tastiest, most thrilling bites of them all over three sittings in late September.
On the window of Dishoom King’s Cross, we painted the iconic and resounding words of the great Rabindranath Tagore