ABC Kitchen is a gem, subtly tucked away on a less than photogenic street near New York’s Gramercy Park. ABC thrives on the ideal that you need fresh and natural ingredients to make the best and tastiest cuisine; and thrive they do. The “farm to table” ideology adopted by resident Michelin star chef Jean-Georges Vongerichten certainly makes this restaurant unique.
Interestingly, it is a restaurant that accompanies a luxury home ware store making the décor surrounding and encompassing the restaurant truly chic and stunning; the set up echoing Harvey Nicholls in Greater London. Take a look at the website here: http://www.abchome.com/shop/
From the ‘Dinner Menu’ above I had the “Pretzel Dusted Calamari with a marinara and mustard aioli” and the “Crispy Pork Confit”
Eating Calamari can often be like chewing on leather, but this was cooked to perfection and it had a good bite. In a tasty addition to that the pretzel batter added an individual taste and crunch.
Pork Confit, by name, can be any cut of the pig but it has to be slow roasted in oil or sugar water. This particular dish was created from a whole suckling pig that had been slow roasted and the meat had been pulled apart to form ‘pulled pork’ forming a tender piece of pork. The meat was then pressed into the skin to create the ‘crispy’ part of the dish.
To accompany the pork there was a garlic mash, garlic butter drenched turnips and a smoked bacon and cherry marmalade. (Not necessarily a first date dish!) The sauce that the marmalade created was delicious as the cherries and bacon were whole, making for an incredible texture.
From the ‘Dessert Menu’ above I had the “Sundae”
Finally, the sundae consisted of: salted caramel ice cream, candied peanuts