Kyle Bailey
Chef at Allen & Delancey
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WHAT. Each week we interview rising stars in the world of fashion, design, food and culture about how they live their life and the places and things they love.
 WHO. In the Lower East Side, there are many good places to eat, but Allen & Delancey is certainly one of the best. Running the kitchen for the ambitious restuarant is Kyle Bailey, who at just 28 years old has already worked his way through some high profile restuarants including Cru and the high-concept star of farm-to-table cooking, Blue Hill at Stone Barns.
Now in charge of his own menu, Bailey is crafting powerfully flavored New American dishes like Seared Duck Breast, Leg Confit, and Wild Rice with Brandied Cherries and Hazelnuts and Prosciutto-wrapped Veal Breast with Sweet Breads and Brussels Sprouts.
Q. What did you eat for dinner last night?
A. Last night I had a two day old leftover sandwich from ‘inoteca. Soppressata and fontina cheese. Fantastic.
Q. What is the last great meal you ate?
A. L’Artusi, over in the West Village. The food is very simple, but well executed, especially the pastas. Everything was perfectly seasoned, the service was great, it was pretty much everything I look for when I go out to eat. Q. What are the most exciting restaurants in New York right now?
A. WD-50 and Blue Hill at Stone Barns because both are on the cutting edge of their style of food even though they approach it from very different points of view. I also have high expectations for Locanda Verde – I haven’t eaten there yet since it’s only been open a couple weeks, but both the Chef and Pastry Chef there have an impressive track record. I can’t wait to try it. Q. What is the one dish people shouldn’t leave your restuarant without ordering?
A. The stuffed pig’s ear served with housemade stout-mustard and toasted Sicilian pistachios is so delicious. Why it isn’t the most popular item on the menu mystifies me. I can’t understand why people feel fine about eating hot dogs but are somehow squeamish over the sweetbreads, foie gras, and tongue in our pig’s ear. Hot dogs are made of way worse things than that! Give the pig ear a chance!
Q. Outside your restaurant, what have been the most memorable dishes you’ve had?
A. The Goat Belly at Blue Hill at Stone Barns, Corn with Spicy Mayo at Kampuchea, and just recently, the Squid Ink Pasta with Clam Ragu at L’Artusi were all knockouts. Q. What is your favorite place to go for a stiff drink? What do you order?
A. I actually love the drinks at Allen & Delancey – we have some really serious cocktails that were created by a bartender from Death & Co. so when I want a drink it’s hard to force myself out of the door. My favorite cocktail is the Atlantic Ruin, which is made with rum and some other funky ingredients. If I’m not at Allen & Delancey though I’m at Stinky Sullivan’s, a
small bar in Hoboken, NJ, and I have an Amstel in my burned up hands. Q. Where do you go for a cheap meal?
A. I’m a regular at The Marshall Stack down the street on Allen. They have a great beer list and a bar menu with really simple but tasty items. Their duck club sandwich and the tilapia po’ boy are my favorites and they serve late so if I want to grab something after dinner service I can always head there. They have an awesome beer list and no hard liquor, which for me, is a plus. I don’t need to deal with drunk assholes after I get off work. WHERE. Allen & Delancey is located at 115 Allen St. and, you guessed it, Delancey St. New York, NY 10002. The restaurant is open daily from 5pm – 11pm. For reservations call 212.253.5400. |
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In the Know with Kyle Bailey
June 18, 2009 By Leave a Comment
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