In this Dishing Dish with Stephen Kirschner we discuss PRINT Restaurant. The Hell’s Kitchen restaurant has varied cuisine with a focus on farm to table sourcing using seasonal ingredients. This results in a varied but high quality menu. Every restaurant can benefit from the services of a forager!
Links : YouTube | Rumble | Odysee | BitChute
Located within a renovated and repurposed printing factory in the heart of Hell’s Kitchen, PRINT Restaurant is among one of the country’s leading restaurants dedicated to seasonal, sustainable cuisine. The restaurant is owned and operated by longtime restaurant consultant and investor, Adam Block. The inspiration for PRINT came from a combination of Block’s Northern Californian roots and working with former clients such as Alice Waters (Chez Panisse) and Judy Rodgers (Zuni Café). PRINT’s Ag-American menu is updated daily to best showcase ingredients from the farmers market, regional farms and other artisan purveyors. Designed by David Rockwell, the soul of the restaurant is extended through its decor, which conveys the sentiment that quality-procured ingredients are better appreciated on a beautiful plate in a casual, but elegant setting. Open seven days a week for breakfast, lunch and dinner (and brunch on weekends), PRINT is located at 653 11th Avenue (at 48th Street).”
Menu for this part:
00:00:00- intro
00:07:24- about
00:21:15- charred market beets- pineberry, smoked cashew, lime
00:26:26- chicken liver mousse with rhubarb, whole grain mustard, & spring onion purée
00:32:28- stracciatella with tarragon/ramp pesto, rhubarb, harry’s berries, & fried ramps on top paired with this cava
00:45:46- mafaldine- cacio e pepe, pink peppercorn, & horseradish. paired with this gruner veltliner from alto adige
00:50:23- squid ink campanelle- swordfish bolognese, seasonal olives
00:55:14- taleggio scarpinocc- aged balsamic, muscat grapes
01:00:33- long island duck breast- lemongrass jus, tokyo turnips
01:05:01- duroc pork collar- banana, parsnip, piparra peppers
01:09:01- conclusion
Any restaurants in particular or types of cuisine in NYC you would suggest or like Stephen to check out?
Have you been to a farm-to-table, seasonal restaurant?
A: Not sure but more should be
B: Yes, It was PRINT
C: Yes I actually search them out
D: Not yet but want to
E: ______________
links of the post
- Babbo, NYC | Menu | info
- Stephen’s Instagram
- Harry’s Berries
- Freezing Cheeses | The Pioneer Woman
- Ragu Vs Bolognese | Alpine Bakery and Trattoria
- My Cheffin it Up Blog and Instagram that at the time of posting this I am not updating…but that’s the base for the app/business idea i spoke of with Stephen.
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