CHEF AT CAFE CLUNY
Phillip Kirschen-Clark, the peripatetic chef who made waves at Vandaag, then left and showed up for several months at the clubby Demi Monde near Wall Street, has a new job. He is now the chef at Judi Wong’s cozy Cafe Cluny in the West Village, preparing a mix of classic and locavore modern dishes, including a beet-and-pear salad with pickled walnuts, king salmon with salsify and romanesco cauliflower, and homemade cavatelli in a lobster bisque sauce. (Source: The New York Times)
Accessible to all.
Roasted Turnips with lemon juice, olive oil and sea salt.
Pear Cider by Arron Burr
National Geographic and the Benu cookbook by Cory Lee.
Most popular dishes and your favorites?
I like our grilled sea bean salad with strawberries, toasted cashew nuts, and buttermilk ranch.
The most popular is our avocado toast in the morning. It is served on gluten free whole grain bread with a thin layer of spicy citrus paste, mashed avocado, and a poached egg on top.