Food & Wine: Chef Bjorn Somlo
Photo © Daniel Schmolze

Bjorn Somlo

Restaurant: Nudel (Read a review)

Location: Lenox, MA

Why He's Amazing: Because he's serving terrific, sustainable food in a way that is simple and accessible, with all entrées at the same price.

Culinary School: Self-taught

background: John Andrews (/sites/default/files/outh Egremont, MA), Applewood (Brooklyn, NY)

Quintessential Dish: Rabbit "strudel" with prunes, Alsace mustard and petite kraut

How He Got into the Food Business: When he was 14, Somlo washed concession–stand food trays at a county fair in Chatham, New York. At 16, he was making pies at Baba Louie's, a pizza joint in Great Barrington, Massachusetts.

DIY Design: Somlo and his father made the benches, bar and counters for Nudel themselves, from recycled church pews.

Working with What He Has: A farmer who supplies Solmo once brought him several 10-pound bulbs of surplus gigante kohlrabi, unrequested. The chef used the vegetable to make a riff on Caesar salad, adding purple potatoes, lentils and crushed potato chips to the classic creamy dressing.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.


Advertisement
Advertisement
Advertisement
Advertisement