Best Chefs With Hotel Restaurants
Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
Jean-Georges Vongerichten, The Mark Restaurant by Jean Georges
Addictively tangy and salty-sweet, these grilled beef-tenderloin skewers by Jean-Georges Vongerichten are also delicious when made with chicken breast or pork tenderloin.
Gnocchi with Wild Mushrooms
Andrew Carmellini, Locanda Verde, The Greenwich Hotel, New York City
Andrew Carmellini cooks homemade gnocchi in his own intense mushroom stock, then serves them with porcini butter (blended with garlic, herbs and Parmesan) and white-truffle shavings. An easier way: Store-bought gnocchi and chicken stock fill in for the homemade kinds. The topping: Parmesan cheese and truffle oil.
Ginger-Garlic Shrimp with Tangy Tomato Sauce
Kerry Simon, L.A. Market, JW Marriott Hotel Los Angeles at LAX
The marinade for Simon's shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.
Spicy Brussels Sprouts with Mint
David Chang, Má Pêche, Chambers Hotel, New York City
The sweet-and-salty vinaigrette on these brussels sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang's Manhattan restaurant Momofuku Ssäm Bar. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.
Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
April Bloomfield, The Breslin, Ace Hotel New York, New York City
The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. Instead of being milky white, they're almost coral-colored.
Mashed Potatoes with Manchego and Olive Oil
José Andrés, The Bazaar by José Andrés, South Beach
Instead of using butter, chef José Andrés prefers to add richness to mashed potatoes with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil."
Shrimp and Avocado Salad
Traci Des Jardins, Manzanita, The Ritz-Carlton Highlands, Lake Tahoe
Traci Des Jardins created this refreshing salad to showcase one of her favorite Latin ingredients, the avocado. She tasted her first avocado during a visit to her Grandma Salazar in Mexico; she would snack on it at taco and fruit stands on the street, where it is typically served with fresh lime juice and chile salt.
Spicy Garlic Shrimp and Tomato Spaghetti
Scott Conant, Faustina, The Cooper Square Hotel, New York City
Scott Conant's spicy garlic shrimp and tomato spaghetti takes just 25 minutes.