Week #4 of my International Culinary Center class in the City took me to Cookshop in Chelsea for lunch. Staff at Hundred Acres recommended it.
It’s somewhat paradoxical in a city of the size and magnitude of New York that farm-to-table restaurants are so easy to locate. At Cookshop, there is a dedication to sustainable growing practices, humanely raised animals and support for local farmers. It’s a living web of well-orchestrated activity. Small tables smartly aligned with just enough room to pass. Hostess, servers and staff deftly moving about, casting and receiving quick communication glances. A serious casualness. Impressive.
An early afternoon lunch. Pan-seared Merluza with wilted spinach, chili flakes, shallots and green olive tapenade. A Cotes du Rhone rose. Delectable. There are exceptions to Linda’s Law about not eating a whole dessert by myself, and today was one of those exceptional days. Lemon Bar: lemon sable, lemon chiffon, lemon mousse, pistachio emulsion, roasted pistachio ice cream. I love the slightly salty complement of the rough-chopped nuts against the the ever-so-subtle sweetness of the ice cream.
Love the busy intimacy of the place.
Cookshop, 156 Tenth Ave, New York, NY 10011 212.924.4440