Chef Jean George Vongerichten at ABC Kitchen
ABC Carpet is the quintessentially iconic retail store in New York City and has housed a plethora of Latin themed restaurants including my old favorite, Chicama by Douglas Rodriguez. Unfortunately, Chicama and the not-so-interesting follow ups did not stand the test of time. The owners of ABC Carpet have now partnered with an iconic chef who has a history of trend forecasting within the food world, Jean George Vongerichten. Currently with 16 restaurants under his chopping block, including 10 in New York alone, ABC Kitchen reflects the continued trend of farm to table concept. The theory is nothing new but, is going back to a time when we gathered fresh ingredients that were local, sustainable and organic. This concept combined with Jean George’s magnificent talent for creating innovative food pairings that stimulate the senses makes ABC Kitchen at the top of the list!
Local and sustainable methods transcend the menu into the restaurant by featuring handmade porcelain dinnerware by local artist Jan Burtz, reclaimed wood tables handcrafted by local artist Jim Denney, bars by local artist Eric Slayton, Photography that adorns the white brick walls by local photographer, Elena Lyakir and beams brought in from a local farm. A rooftop garden is in effect that provides herbs and micro-greens. This is reflected within the restaurant as fresh potted herbs sit atop a farm table as a center piece in front of the glass enclosed kitchen. Each table within the aesthetically pleasing and open dining room is candlelit with soy-based candles and the entire restaurant has a bright yet subtle mood that is further accented with white washed wooden floors and whimsical overhead lighting.
Food is not fussy or based on a particular culture other than it’s constantly changing. The menu is based on seasons and local ingredients. The backside of the menu lists all of the local farms within radius of the restaurant that supply delicious organic ingredients. Executive chef Dan Kluger can often be found shopping at the nearby Union Square farmer’s market gathering the evening’s menu items.
Maine diver scallops and market chilies. Fresh mozzarella and heirloom tomatoes with basil
On my second visit I was fortunate to see Mr. Vongerichten himself looking very debonair in his white chef’s coat making the rounds to various tables of stylishly dressed dinner guests. The menu is divided into sections: Market Table, Appetizers, Pasta, Whole Wheat Pizzas, Entrees and Sides. On both occasions I opted to share a few of the items to maximize the tasting experience. The raw Maine diver scallops could not have been more fresh and was further brought to life by the market chillies. We also started with the fresh mozzarella and heirloom tomatoes with basil. A simple combination but, bursting with color and further accentuated with heat from the jalapenos – nicely done!
Calamari
Kasha and bowtie pasta with veal meatballs
For our second course we tried the lightly breaded calamari paired with the sweet chili marinara sauce and mustard aioli. I couldn’t resist ordering the kasha and bowtie pasta with veal meatballs for the second time. Fortunately, it was still on the menu but, then again it had only been two weeks and this was the dish I hold responsible for luring me back. Served in an elegant porcelain bowl, the succulent veal is lightly immersed in a fragrant broth that is soaked up perfectly by the Kasha and bowtie pasta. Vongerichten must have been inspired by Russian Jews who imported this dish to America when they arrived which is still a favorite on the Lower East Side of New York.
Entrees include more seafood than meat and I would recommend ordering in that direction especially if you order a whole wheat pizza or pasta. On my last visit I shared the sauteed arctic char with Summer beans, lime, and spicy corn broth. This may be one of my favorite fish as it’s similar to a salmon and a trout but, seems far superior in taste. Delicious!
Sauteed Arctic Char, Summer Beans, lime and spicy corn broth
To round out this feast of food senses, we had to order a side of the cut fries which was probably a little decadent but, these fries could challenge any in the city. I couldn’t think of a better wine to pair with our supper than with my friend’s idea to explore Australia and order the 2004 D & OH Red from the Burge Family Winemakers in Barossa Valley. It featured plenty of fruit and complexity that paired perfectly with all of our dishes.
I would definitely save room for dessert as pastry chef, Cindy Bearman has concocted a sweet tooth’s dream of a menu. Often times a dessert menu features a couple items that sound interesting and the rest filled with cookies and sorbets. Bearman’s menu has a plethora of scintillating choices including the market strawberries and juice, warm doughnuts, fruit cobbler, carrot-zuchini cake with cream cheese buttercream and their signature ice cream sundae. We opted for the fresh old fashioned blueberry pie with sweet corn ice cream – Yum!!
Also, be sure to arrive early and enjoy the bar scene. Beverage Director, Bernie Sun has devised a cocktail menu that is equally paralleled to the rest of ABC Kitchen, utilizing only fresh ingredients and organic liquors. Even the coasters use recycled cardboard – now that’s innovative!
ABC Kitchen: 35 East 18th Street, New York, NY 10003
http://www.opentable.com/abc-kitchen
One of my first considerations when booking a plane ticket is to figure out what exact model of aircraft is being used for that flight. That aerodynamic hunk of metal is your home for god knows how long and there is a world of difference when it comes to comfort, amenities, seating configurations, basic safety (i.e. nearest exit & flight history) and aircraft layout that passengers should be more conscious of as airlines aim to maximize the in-flight experience.
When you get back to San Juan, you’d be a complete moron to not spend a couple days in town to see what all there is to offer. The beaches in the city are pretty awesome, Old San Juan is a given and a day trip out to the rainforests and waterfalls is well worth it. For the best places to stay, consult 
For any first timers from the U.S., it will be a pleasant surprise to note that the local currency is the U.S. Dollar and that all mainland cellular providers work just fine in Puerto Rico without roaming charges! Spanish is the dominant language, but in places like San Juan, most folks also speak English and are more than willing to help direct you where you need to go. Food & beverages in hotels can be pricey, but two steps down the street at a local eatery will not only be more of a cultural experience, but will also save you a bundle! Tipping is also very similar but is subject to the property and/or restaurant since some places automatically add a 15-20% gratuity charge. Definitely check your bills thoroughly as it’s not always noticeable and they won’t necessarily tell you. Lastly, upon arrival into SJU, you will see that a passport is not necessary to enter the country. It would probably still be wise to carry one with you, but your driver’s license should suffice for everything else.
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