Potato dishes are a no-brainer winter dish, but an original potato preparation is hard to come by. That's why we love this potato, fig, and leek gratin from Harold Dieterle of New York restaurants Perilla and Kin Shop. The gratin is perked up by the bright bite of dried figs, a pleasantly sweet counterpart to the rich, creamy potatoes.
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Harold Dieterle's Apple Salad with Bibb Lettuce, Blue Cheese, Shaved Fennel, and Spiced Walnut Vinaigrette
Summer salads couldn't be simpler (what's easier than tossing corn and tomatoes in a big bowl?), while winter salads require a little more forethought. But when assembled smartly—like in this original salad from Harold Dieterle of New York restaurants Perilla and Kin Shop—they can be every bit as fresh and flavorful as their warm-weather counterparts. Here, Dieterle's recipe uses finely shaved fennel and thin-sliced apple alongside Bibb lettuce, with blue cheese and spiced walnuts, for a memorably tasty seasonal salad.
A few weeks back I woke up at the ass of dawn to head out to Port Washington, Long Island with my sister, a friend from school, and my buddy Harold Dieterle. We'd been talking about heading out for stipers—as striped bass are called—for years, but it's not always easy for a working chef and a writer-on-too-many-deadlines to find mutual time off to do it. We jumped at the chance when it arose. We were on the water by 5:30, and cooking up a storm by mid-afternoon. Come take a look at the photos.
Set in the old Paris Common space on Bank Street and Greenwish Street, The Marrow is the third collaboration between Harold Dieterle and co-owner Alicia Nosenzo, and his first foray into meat-centric Italian and German fare. "This is the food of my family," he says. "I have an Italian grandmother on my mother's side and a German on my father's."
Harold Dieterle knows how to take a break: with a pint or a plate of tater tots just blocks away from where he lives and cooks. Harold, who is himself quickly becoming a West Village staple, was kind enough to share a few neighborhood gems of his own.
What's the whole package—being a boss, working the stove, winning Top Chef, creating the kind of restaurant he wants to eat in—look like for Harold Dieterle? We talked with him to find out
"I like being able to play around, change things up a bit," says Harold Dieterle of the crab dinners he's doing at his West Village Thai restaurant Kin Shop every Monday. The five-course meal is $60 per person ($23 extra for beverage pairings) and features crab four ways—plus a crab-inspired ice cream sandwich at the end.
The Duck Larb that Top Chef winner Harold Dieterle makes at his Thai restaurant Kin Shop (review here) is among the best I've had, in Thailand or out. Rarely do you find such a perfect balance between the hot, pungent, sour, and aromatic ingredients that are the hallmark to this classic dish. We asked him to show us how he creates it.
For those of you who work, live, or play in the West Village, here's a bit of good news: As of today, Kin Shop is now open for lunch. No word yet on whether Dieterle will be serving lunch-only specials or deals, but how does a hot bowl of Steamed Pork Meatball Soup with Crispy Garlic, Bok Choy Shoots, and Black Soy Sauce sound to carry you through the cold winter?
One could be forgiven for having low expectations of Kin Shop, Harold Dieterle's new Thai restaurant. Top Chef graduate takes over a floundering trendy Chinese spot and turns it into a contemporary Thai restaurant? Could be a recipe for showy and unevenly executed fusion fare. But Harold Dieterle is more than a television phenom. In fact, he's now serving some of the best Thai food we've had outside Thailand.
Many Serious Eaters know Harold Dieterle as the winner of the first season of Top Chef in 2005. With his winnings, he and partner Alicia Nosenzo opened Perilla in 2007 in the West Village—a favorite of both regulars in the neighborhood and those who come from afar seeking a taste of the dishes that earned Harold his title. He and Alicia will be opening their second venture in the fall, a contemporary Thai restuarant called Kin Shop, at Sixth Avenue and 12th Street. Harold talks to us about his love for Thai cooking, his dreams of becoming a Navy fighter pilot, and the lure of a grilled ham and cheese sandwich.
Top Chef heartthrob and eventual winner Harold Dieterle's restaurant Perilla opened recently in New York City's West Village, and Season Two hottie Sam Talbot was supposed to follow suit on the Lower East Side in the middle of June with a gastropub called Spitzer's Corner. But according to Eater, he and his business partners have called it quits—they're still opening the restaurant, but he's no longer involved with the operation. Too bad, the place sounds great, and I was really looking forward to checking him, er, it, out. (Dieterle is still the only contestant with a restaurant in Manhattan, but Season Two's Josie Malave opened her own place, Island Cafe Bar and Lounge, in Queens back in March.) Related:...
Restaurants rarely open when they say they will for all sorts of reasons, but Top Chef heartthrob and eventual winner Harold Dieterle's first restaurant, Perilla, looks to be on course to open in the middle of this month, just like he said it would. According to our friends at Eater, the space in New York's West Village looks just about ready for primetime, and Perilla is already accepting reservations for May 14th on OpenTable. All you Top Chef fans from out of town, it's time to book your tables and plane tickets!...