Tuna Steak Frites with Chimichurri |
Grand CentralThe owners of Tasca set to debut Central Kitchen. Wednesday, March 21, 2007 You know what they say: two heads are better than one. It takes two to tango. And, you can never have “two” much of a good thing. Craig Wilson and Robert Meller certainly abide by these mantras, as the duo is about to open their second restaurant in two months adjoining their first project, Tasca. Central Kitchen, slated to soft open March 26th, graces the intersection of Seventh Avenue South and Sheridan Square with eclectic dishes and cozy digs. Chef Wilson presides over the three-sided open kitchen, plating entries from the raw bar, butternut squash with fried shitakes, Chimichurri rubbed tuna steak frites (pictured), and chocolate bread pudding. Diners can watch the chefs in action from just about every seat in the main dining room, a warm earth-toned space with floating mirrors and two large skylights. A floor to ceiling wine wall, complete with requisite library ladder, adds further personality to the inviting locale. With plans for a large brunch business and late night hours, Central Kitchen’s likely to be the new darling of the West Village.
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