chef shuffle

AKA Bistro Has a New Chef

Suave chef Damien Brockway poses behind a stack of plates.

Suave chef Damien Brockway poses behind a stack of plates.

Lincoln's Japanese-French AKA Bistro has a new chef on the French side of the stove: Damien Brockway, whose resume includes stints at Salts and Clio. He started a couple of weeks ago and rolled out some new signature dishes, including tartlette savoyarde (with roasted garlic, raclette cheese and foraged mushrooms), loup de mer (sea bass) with Belgian endive and roasted potato, Cote de Beouf Bordelaise with cauliflower gratin, and seared duck breast with braised red cabbage, rutabaga, hibiscus and cocoa nibs. If you just so happen to find yourself in the area for lunch, be on the lookout for lardon-egg-frisee salad; he gets his hours-old eggs down the lane from the lovely Codman Farm. On the Japanese side of things, stay tuned for a kaiseki dinner with guest chef Youji Iawkura, late of Uni, in early December.

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