The One White Avenue cheeseburger went viral final summer time with many individuals calling it the most effective burger in New York Metropolis. The fast-food-style burger appears easy — two skinny patties are stacked between a sesame bun with sauce and onions — however each high-quality ingredient is meticulously made within the Tribeca restaurant’s zero-waste kitchen. The meat for the burger is floor in-house, utilizing a number of cuts of wagyu beef, and is completely portioned in a patty press. Govt chef Galen Kennemer recommends pairing the order with the fried potatoes, that are tossed in powdered chili pulp and served with Sriracha sauce.
However there’s greater than only a unbelievable burger on the Michelin-Inexperienced-starred restaurant, one in every of just a few honored spots within the metropolis. Kennemer explains that One White Avenue is dedicated to a farm-to-table ethos, actually working its personal farm upstate, Rigger Hill Farms, and constructing a menu round what produce is in season.
Within the kitchen, Kennemer sears large halves of cabbage till they’re blackened. “Over the past a number of years, I feel that burnt has grow to be an precise taste to make use of,” he says. “Charred is in.” These cabbages are put by way of a juicer to make the sauce for a flavorful lamb dish. For a similar dish, lamb necks from Colorado are cured for 2 days in salt, brown sugar, and black peppercorns, earlier than being smoked at a low temperature and slowly cooked down within the burnt cabbage juice. Pickles, made out of the farm’s greens, and recent flatbread are served with the smoky lamb neck, so diners can construct their very own gyros on the desk.
For different dishes, entire geese from the Hudson Valley are butchered after which dry-aged for 2 weeks earlier than being built-in into many dishes, together with a confit duck leg and beans entree impressed by French cassoulet. The recent beans are soaked, sluggish simmered with aromatics, and prepped to be cooked down for service.
“Attempting to eat native, eat seasonal, help small farmers, [and] making an attempt to not waste stuff,” is the central message of the kitchen says Kennemer. “I feel that’s only a nice method to creating our meals tradition stronger, higher, and hopefully extra longevity with having good meals.”
Watch the newest episode of Specialists to see how One White Avenue integrates sustainable practices right into a kitchen churning out show-stopping lamb necks, comforting duck dishes, and a stellar burger.
