As far as dining destinations go, NYC’s Seaport District is on fire right now—and there may be no spot hotter than the Seaport Food Lab. This summer, eight of the nation’s most celebrated chefs, including Hugh Acheson and Alon Shaya, have signed on for a residency program, where they’ll be free to experiment to their hearts' content.
But here’s the kicker: You’re invited to take part in their exclusive taste tests, which include cocktail pairings and custom beers from Sixpoint Brewery. So who’s next in the all–star lineup? Three culinary headliners you don’t want to miss: Jessica Koslow, Dale Talde and Wylie Dufresne.
She’s built her brand on toast and jam, but the chef/owner of Los Angeles’s wildly popular Sqirl has become no less celebrated for the way she plays with eclectic ingredients like cactus flour, nigella seeds and green kabocha. Just as Jessica Koslow is set to expand with Tel, where she’ll riff on Jewish cuisine in all its global diversity, you’ll have the chance to get an intimate sneak peek at the menu.
Be it halo–halo with Cap’n Crunch at Talde, General Tso’s chicken and waffles at Atlantic Social or tortellini with saag at Massoni, Top Chef alum Dale Talde has proven himself a master of the culinary mash-up. Come be among the first to sample his latest East–West fusion as he prepares to open Rice & Gold in Chinatown.
Few chefs have altered our perception of what food can be so dramatically as Wylie Dufresne, who introduced us to the likes of squid noodles, fried mayonnaise and aerated foie gras at wd~50. His latest project, Du’s Donuts and Coffee, features next–level flavors like pistachio pink lemonade and peanut butter yuzu.
So can you even imagine what’s in store at the Food Lab? Of course you can’t—and that’s all part of the fun.
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