"Nick Curtola throws a dinner party every night... in one of the most beloved wine bars in America. As the longtime chef of The Four Horsemen, Curtola has been instrumental in shaping its dynamic, always-enticing food menu, which is as renowned as its impeccably curated selection of natural wines. Co-founded by LCD Soundsystem frontman James Murphy, the Four Horsemen is known for "food + wine for good times," which is even the tagline for the restaurant's cookbook, also co-authored by Curtola."
"Last month, Curtola helped Eater throw an intimate, one-night-only, multi-course dinner event at the Four Horsemen for Eater readers and Capital One Cardholders. Dishes included Santa Barbara uni with golden rice; Iberico pork collar with sungold tomatoes and Thai basil; and a passionfruit tart with fennel pollen - all paired with philosophically minded wine accompaniments, from Loire Valley chenin blanc to Santòn vermouth."
"[A great dinner party] should have its moments in the kitchen, which everyone loves, but it shouldn't completely revolve around watching somebody slave over a stove for four hours," he advises. "Ideally you have done a fair amount of prep and, like a chef, you have your mise en place in order so that when guests arrive, you're assembling dishes and doin"
Nick Curtola is the longtime chef of The Four Horsemen, a beloved wine bar co-founded by James Murphy that pairs a dynamic menu with an impeccably curated selection of natural wines. The restaurant has a Michelin star and James Beard recognition while keeping a convivial, casual atmosphere. Curtola applies that prepared, guest-centered approach to dinner parties by doing extensive advance prep, maintaining mise en place, and creating kitchen moments without prolonged stove-side labor. Multi-course events have featured Santa Barbara uni with golden rice; Iberico pork collar with sungold tomatoes and Thai basil; and passionfruit tart with fennel pollen paired with Loire Valley chenin blanc and Santòn vermouth.
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