One of the most insightful messages in The French Laundry Cookbook, a classic tome that has actually influenced and disappointed scores with painstaking elevations of American food, is that something as simple as pomme purees —-- humble mashed potatoes —-- can be noticeably made complex. In fact, it may be “& ldquo; the most challenging recipe here,” & rdquo; the authors wrote, “& ldquo; due to the fact that there are many little options that make a huge effect.”
& rdquo; It & rsquo; s a lesson worth recalling at Reynard in Williamsburg’& rsquo; s Wythe Hotel, in case anyone & rsquo; s inclined to dismiss the pumpkin puree —-- humble mashed squash —-- yet another plate of marked-up Thanksgiving fond memories.
Christina Lecki, who joined as head chef this summer season after leading April Bloomfield’& rsquo; s Michelin-starred kitchen at The Breslin for many years, makes a bunch of considerably little choices that amount to huge flavor. This holds true of all her fire-kissed American food, the item of a wood-burning hearth in the cooking area, but it is particularly real of her shockingly intricate pumpkin.Lecki utilizes the dying
ashes at the end of service to slowly roast her pumpkins overnight. The next day, she purees the collapsed gourds; cooks them down with chicken stock and onions; fortifies them with buttermilk; laces them with chile, cinnamon, and nutmeg; passes them through a chinois for silkiness; ladles them into a small brown wooden bowl; and completes them with a pat of kefir butter.The pumpkin accompanies a half chicken that & rsquo; s been smoked and roasted, which is great in its own right, however believe me when I state that bird is simply a supporting gamer. The puree handles the color of rust and sports the texture of ice cream. The flavors range from vegetal to sweet to carefully tasty(from the kefir ), with lingering notes of Christmas spices. And unlike an elegant French pommes puree, or an overindulgent polenta, the butter here is utilized with restraint; it never ever detracts from the essence of the pumpkin. It is finest taken in on a cold day, seeing the neon of Wythe Opportunity light up the falling snow. Include a touch of the chicken &
rsquo; s vinegar-and offal-laced gravy for additional oomph, and enjoy consuming among New york city & rsquo; s next fantastic dishes. Roast chicken with whipped pumpkin Considering that it opened nearly 6 years back, Reynard & rsquo; s identity hasn & rsquo; t so much centered around the food or the chef as it has around the urban principles of its operator, Andrew Tarlow. The hospitality expert increased to popularity at his dining establishments Diner and Marlow & Sons, where menus scrawled on invoice tape, woodworking contracted from regional artisans, and meats sourced from regional farms assisted shape the Kings County dining establishment identity and solidify a global picture of #Brooklyn as an exportable brand name of crafty hipness. Reynard is a touch spiffier than Tarlow & rsquo; s other locations. It felt, in the early days, like a gently commercialized hagiography of Williamsburg & rsquo; s industrial past, a clean-cut mix of recovered wood ceilings, scratched mirrors, patterned tile floorings, and distressed brick walls, all in a fairly priced hotel that boasted killer views of Manhattan. The natural wine list was amazing, the natural light was killer for photo-friendly brunches, and’the simple American fare was, well, uncomplicated. But it never wowed.< period data-original= "https://cdn.vox-cdn.com/uploads/chorus_asset/file/9896661/Reynard_2020.JPG"> The dining-room at Reynard Five years later on, Reynard has made its patina. The dining-room feels like a refuge from the neighborhood & rsquo; s current state of Disneyfication, with more and more exorbitant apartment or condo buildings of glass and steel choking up the horizon, and with multiplying street-mural adverts commissioned by the likes of Spotify, Microsoft, Delta, and Tinder.And the food, with
its own story. It lastly wows. Lecki & rsquo; s all-day American fare makes hearth cooking feel like the primal-- yet’studied-- act of deliciousness it must be, rather than the performative and pedestrian act it & rsquo; s become in a lot of restaurants setting up Cadillac grills. Her developments, more gutsy than gut-busting, are lighter and brighter than much of exactly what she put out at The
Breslin, with no fatty steaks for 2, with acid used strategically, and with the taste of fire feeling more like a subtle background note than an overwhelming act of quasi-barbecue —. Think about the — pig & rsquo; s deal with-- a little bit of an acquired taste. Lecki makes it’user-friendly by warming it up on the griddle, rendering all the gelatinous bits soft, and highlighting the dish & rsquo; s porcine fragrance. She lays a little stack of lettuce on the side for covering, together with a bit of marinaded jalapenos to cut through the fats with spice and zing. There & rsquo; s your Italian-American bo ssam There. Lecki gets more aggressive with
the fire in her urchin course. She torches pita over the wood coals, dusts it with a speckle of house-made togarashi, and pairs the piping-hot flatbread with cold Massachusetts uni on the half shell. This support course-- with its palate shocking chaud-froid-- remarkably utilizes the heat of the chile and the smoke of the grill to tame the squishy funk of the’sea. Christina Lecki, who joined Reynard this summer season To achieve this level of accuracy, Lecki had Tarlow and a local steelworker get rid of the kitchen & rsquo; s old Argentinian grill, whose raw-wood style of cooking could subdue — ingredients with acridity , she informs me —. In its place, Tarlow set up a plancha and hanging racks, enabling more regulated cooking.