Josh Pinsky and Chase Sinzer have opened their own restaurant in the East Village.
with classic French technique and California’s slow food movement. Quality product and simplicity were central, filtered through techniques from various styles of cuisine. “For the most part cuisine was not sacred [at Momofuku], meaning Korean, Japanese, French technique, wok cooking — we could mix everything together. The whole objective was just to make delicious food.
But it’s the one pasta dish on the menu that Pinsky highlights as a real treat: chicken liver agnolotti with brown butter, garlic and sage. “It’s a nostalgic pasta for me,” he says, adding that he had a version of the dish for the first time when he was 22 and staging at a restaurant in San Francisco. “I didn’t order it, but the chef gave it to me and made me sit at the bar to eat it. It was the largest plate of chicken liver,” he adds. “After that I kept going back to get it.
Sinzer’s wine list is also French-centric but not exclusive. While Burgundy makes up the core offerings, there are also bottle selections from Argentina, New Zealand, the U.S. and Chile. “We definitely put just as much care into those as we do to finding and sourcing older Burgundy,” says Sinzer. “What’s important is the diversity in price point and the diversity in people that would be drinking the wines. The list should reflect the ability for people to get here.
The intimate dining room was designed by Ian Chapin of Edsel Co., whom the owners met through friends at The Four Horsemen in Brooklyn. The idea was “Parisian wine bar meets Italian café meets London pub,” says Sinzer. Chapin fabricated much of the furniture in the restaurant, including the light fixtures; the bar top is Bramante Maestro, a slab of green marble sourced from an old building in Philadelphia.
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