The John Dory
The second restaurant from April Bloomfield focuses on (what else?) seafood.
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From Food & Wine , JAN 2009
At the intimate The John Dory, where a third of the seats are barstools, April Bloomfield serves upscale seafood dishes like Italian crudo and lobster with herb butter...MORE
From Food & Wine , JUL 2009
From April Bloomfield of the John Dory in New York City: Mix coarsely flaked, skinless smoked trout with crème fraîche, cottage cheese, sliced scallions and...MORE
From the From the May 2008 Food & Wine Go List
Chef-owner Alvaro Grossi has quietly made a name for himself in the six years since opening this small, neighborhoody restaurant on a residential street in the city center. Grossi goes to the market twice daily to seek out ingredients like eggplant, fava beans and mushrooms for his pleasantly old-fashioned pan-European dishes. The list of Chilean wines is well-curated and seasonal, focusing on Sauvignon Blancs and Pinot Noirs in the summertime and Cabernet Sauvignons in the winter.
We loved: Tartare of corvina, a lean and finely textured white fish.
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