"The food at the restaurant is based on my lived experience,"
"Things I've either seen traveling throughout France or at the dinner table with my family or hyperregional traditional recipes."
"I've been continually saying to my staff that I feel like I'm just starting to cook the way I really wanted when we opened,"
"since it takes some time to be given the vote of confidence from guests - so there's proof of concept, I guess, that our choices are working."
Maxime Pradié draws menu inspiration from his New York upbringing, summers in France, travels throughout France, family dinner-table traditions, and hyperregional recipes. The restaurant he runs with Jenni Guizio reached its first anniversary and is evolving toward the culinary vision Pradié intended as guests increasingly embrace the choices. Pradié prioritizes home cooking when possible, preparing breakfasts and meals suitable for his nine-month-old son and family, including steel-cut oats with flaxseed and chia, yogurt with pumpkin seeds, and poached quince influenced by his wife's Iranian family. He balances simple comforts like pre-ground Lavazza with an appreciation for specialty coffee.
Read at Grub Street
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