The deep cuts of Tyler Kord
Tyler Kord's food philosophy--clever, irreverent and inimitable--is the hallmark of his Fort Greene restaurant No. 7.
There, the chef dodges Brooklyn's comfort-food bullet with a menu that will never know a meatball. Ditto at his sandwich shop, No. 7 Sub, which shirks BLTs in favor of Brie and pickled blueberries.
But Kord's handiwork has popped up lately in other expressions. And, as with the best bands, his "deep cuts" are worth trying:
Monday Family Meal Kord kicks of each week at No. 7 by cooking an off-the-menu dinner of whatever strikes his fancy, sometimes with help from a guest chef. Recent offerings included an anti-study in fried chicken, in which Kord prepared the dish in every way except with biscuits and gravy: fried-chicken soup, fried-chicken pan pizza, fried-chicken sushi. Occasionally, Kord takes the week off, so call before heading out. 7 Greene Ave. (between Oxford and Fulton sts.), Brooklyn; 718-522-6370 or no7restaurant.com
Weather Up At the new Tribeca outpost of this cocktail haven, Kord's cooking is muted in scope by a bare-bones kitchen. But bar snacks such as the rillettes--made with broccoli and peekytoe crab rather than meat--are a welcome interpretation of a charcuterie standard. 159 Duane St. (between Hudson and W. Broadway).
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