Upvoted by Kellie Norris and 10 others
138 Orchard St, New York, NY
anthony-cacace

Anthony Cacace

New York City

www.prochefservices.com

Executive chef at Oro Restaurant, opening mid-Feb 2016 www.orolicrestaurant.com

Anthony Cacace

Executive chef at Oro Restaurant, opening mid-Feb 2016 www.orolicrestaurant.com

Answer found helpful by Pradeep Mishra and 19 others

What I love most about Contra and chef/owner Jeremiah Stone's menu is the rare combanation of familiar flavors and innovation. Dining here is a refreshing experience, young chefs that understand that food must exist on both levels to be successful and a enjoyable. The wine pairings are unpretentious and well thought out, the ingredients are local and seasonal and the staff is warm. This is the New York dining experience I remember from my youth.

Helpful 20 Comments (3)

Christina White

I've heard many wonderful things about Contra but its great to hear a bit about the chef, coming from another chef. Thanks for sharing!

Reply over 1 year ago

dana-silverstein

Midwest girl, love to cook and dine out in NYC!

Dana Silverstein

Lovely to read, and a perfect summary of what makes Contra great!

Reply over 1 year ago

lara-chang

Wish I could work as an ice cream tester for Ben & Jerry's

Lara Chang

Gets me excited to check contra out! Loved your description!

Reply over 1 year ago

Upvoted by Kaylee Simmons and 5 others
jack-clark

Jack Clark

New York

Wine Consultant at Vignaioli Selection

Jack Clark

Wine Consultant at Vignaioli Selection

Answer found helpful by Kaylee Simmons and 17 others

I had the pleasure of working with Suzanne Cups at Gramercy Tavern. As a sous chef at GT, she consistently executed the high level of cuisine that is to be expected at Gramercy Tavern. What's more impressive is her demeanor in the kitchen. She is always ready to teach and learn no matter how busy she is and this is what I appreciated the most when I worked with her. As the Chef de Cuisine at Untitled, she works with Executive Chef and Partner Michael Anthony to put out dishes which transcend all expectations of what a vegetable focused menu can be. Suzanne and Michael make the food shine with their painstaking attention to detail, starting with sourcing the best ingredients. I would be confident in asserting that a large percentage of the ingredients at Untitled are sourced within 100 miles of NYC. The fish they use are pulled directly from the waters of Eastern Long Island thanks to companies like Dock to Dish. While she isn't new on the scene, I think Suzanne is doing some really great things and I am always excited to grab a bite at the bar when I am in the neighborhood.

Helpful 18 Comments (2)
lara-chang

Wish I could work as an ice cream tester for Ben & Jerry's

Lara Chang

Nice to hear more about the CDC, you really only ever read about the executive chef at most places. Cool!

Reply over 1 year ago

Samantha Butler

Loved reading this background about Suzanne thank you!

Reply over 1 year ago

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