![]() ![]() And a hot dog - one of only eight mains - that’s made of dry-aged brisket confited in smoked, dry-aged beef fat griddled and served with dry-aged beef chili, lacto-fermented cucumber relish, and kimchee.Ī dry-aged dog with a carousel of condiments. I thought that would be cool.” There’s jet-black hummus made with black chickpeas, black garlic, and kala jeera. “I believe we’ll stick to our guns on that.” His Caesar salad will be made with gai lan because, as Stupak explains, “I went down a rabbit hole on Caesar salads, and it seems like people have used every goddamn cruciferous, but I couldn’t find Chinese broccoli. “It was very important to me to have a pasta section with no Italian food in it,” Stupak says. I already got you.”Īs Stupak leads me into the office tower on the corner of 53rd Street and Third Avenue that houses Mischa, he explains, “I will never do a restaurant that is on the nose.” There’s a pasta section, for instance, with kasha varnishkes, apple varenyky, brown-butter spaetzle, and no spaghetti. And if you say, ‘What’s it called?’ and I respond, ‘Mischa,’ and you go, ‘That’s not an American name,’ I got you. ![]() “It is very important to us to say we’re opening an American restaurant. “The name intentionally runs interference on the concept,” Stupak says. A diminutive of Mikhail - Stupak is half-Ukrainian - “Mischa” fills one’s mind with borscht and syrniki. And when I meet him at his new restaurant, Mischa, the subject of the day’s disquisition is why this midtown “American” restaurant will not be the restaurant anyone expects. ![]() All details are “very important,” every topic from masa to mathcore germane. Alex Stupak speaks in solid blocks of text. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |