Magazine article The New Yorker

5 Ninth;

Magazine article The New Yorker

5 Ninth;

Article excerpt

(5 Ninth Ave. 212-929-9460)-- Zakary Pelaccio, formerly the chef at Williamsburg's super-eclectic and now defunct Chicken Bone Cafe, has worked his way into the meatpacking district, the land of moules frites and town cars. In an attempt to rise above the touristy mayhem at the cobblestone intersection of Gansevoort Street, Little West Twelfth Street, and Ninth Avenue, he now commands an entire town house. The interior is mid-nineteenth-century minimalist cool--stripped to the original bricks and beams but with floating concrete staircases.

Though Pelaccio is a big greenmarket shopper and scours the outer boroughs for his ingredients, mainly he's a fiend for pig. He serves a memorable appetizer of braised pork belly with a rhubarb glaze, tosses pork belly on top of a clay pot of frog's legs, and even mixes it into a jellyfish salad. He takes huge slabs of bacon and stacks them with yellow and red beets, and adds prosciutto to monkfish. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.