Kitchen Dish
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
CHANGING PLANS Sumile chef Josh DeChellis said he has parted ways with Jeffrey Chodorow, with whom he had planned to open Kobe Club in the space formerly occupied by Mix (68 W. 58th St., between Fifth and Sixth avenues). Instead, the food at Mr. Chodorow’s steakhouse, which he hopes to open next month, will be overseen by Russell Titland, a former executive chef of Chadwick’s in Brooklyn. Mr. Titland’s résumé also includes stints at Fresco by Scotto, The Waldorf-Astoria Hotel, and the River Café.
Mr. DeChellis, meanwhile, will be focusing on opening another Sumile, this one in Tokyo. Its Web site, sumiletokyo.com, says (in Japanese) that it will open in the city’s Shibuya district on December 1.
NEW CHEF Stanley Wong is no longer the executive chef at Spice Market (403 W. 13th St. at Ninth Avenue, 212-675-2322). James Reinholt, the chef de cuisine, now is running the kitchen. He has worked his way up from line cook over the past two-and-ahalf years. Before that he had jobs at Gramercy Tavern, Bouley, Danube, and Union Pacific.
WEST VILLAGE THAI Thai father-son team Taweewat and Dejthana Hurapan have opened their own West Village restaurant. Hurapan Kitchen (29 Seventh Avenue South, between Bedford and Morton streets, 212-727-2678) is serving Thai-focused Asian food. That makes sense since Hurapan père was chef at Rain on the Upper East Side and Hurapan fils cooked at Rain on the Upper West Side.
The restaurant will feature not-so-traditional items, such as black pepper-cured pork loin with mango-papaya salsa ($17) and diver sea scallops with lotus root and saffron-pineapple curry ($21). The Hurapans also will have a supplemental menu of street-food dishes in the downstairs dining room, which will open in December. Anticipated items include yam moo yang (grilled pork salad dressed with chile, citrus, and fish sauce) and tod man pla (Thai fish cakes flavored with kaffir lime leaf and served with a cucumber-chile sauce).
For now, the restaurant is BYO.
KLEE PLAY Tyrolean chef Daniel Angerer, formerly of Medi, Barrio, Steak Frites, and Fresh, opened his own restaurant yesterday. Klee Brasserie (200 Ninth Ave., between 22nd and 23rd streets, 212-633-8033), pronounced “clay,” is named for the German word for “clover.” It features contemporary American cuisine and, like the chef, a slight Austrian accent. Menu items include porcini chowder with crispy speck ($8), arctic char tartare with lime and beet caviar ($12), pine nut-crusted Nova Scotia halibut with heirloom tomatoes, basil and lemon grass broth ($26), and slow-roasted Long Island duckling with Jersey plums, quinoa, and clover honey ($25). Different specials are offered each day of the week. On Wednesdays they are short rib ravioli with spinach and Parmesan broth ($14 for an appetizer, $20 for a main course), and beef-and-pork sausage with smoked sauerkraut ($16).
FREUD & DREAMS Ivy Stark, who was executive chef of Dos Caminos in SoHo and corporate chef for the Rosa Mexicano restaurants, will be the chef of Amalia (204 W. 55th St., between Seventh Avenue and Broadway).
The restaurant is named after the mother of Sigmund Freud and will be located in the Dream Hotel.
Its press material quotes Freud’s “The Interpretation of Dreams”: “Every dream will reveal itself as a psychological structure, full of significance, and one which may be assigned to a specific place in the psychic activities of the waking state.”
New Yorkers will find out what that has to do with restaurants when this one opens in January.
Mr. Thorn is food editor of Nation’s Restaurant News. He maintains nrnfoodwriter.blogspot.com.