After an eight-month hiatus following the closing of the Jue Lan Club location, Sushi Chef Oona Tempest is back and opening a new location of Sushi by Bae. Oona presides over a six-seat counter serving a 15-course, 90 minute, Edomae-style omakase. Oona, who grew up in Massachusetts, is known for being one of only a very few female sushi chefs in New York. After originally moving to the city to pursue art, she began working at Tanoshi Sushi where she was trained by respected chef Toshio Oguma, and where she subsequently fell in love with crafting the perfect piece of sushi. Tempest went on to work at Sushi Ginza Onodera and Shoji at 69 Leonard Street.
Oona is chatty behind the counter, discussing her custom made, ice hiding fish boxes, her cats, and her love of art as she prepares each piece. Some dishes are more traditional, like simply served uni over rice and three cuts of tuna from the same fish, while others are bold like the Japanese mackerel with house cured kelp or a ring of sushi rice surrounded by Ikura and topped with an egg yolk. Each bite is brushed with sauce and hides just a slight amount of freshly grated wasabi, which is almost prohibitively expensive in the US but definitely worth it.
At Sushi by Bae, Oona make every dish approachable without diminishing the luxury of each bite. Fish is sourced both locally and from Japan with ratios and varieties changing as the seasons change. As summer approaches, Oona is planning on serving fresh fruit at its peak for dessert. Make your next dining experience an intimate omakase at Sushi by Bae!
Sushi by Bae 118A East 15th Street Tuesday–Saturday: 6:00, 7:30, 9:00 PM
Chef Mia Castro is a force to be reckoned with. She grew up in Puerto Rico, where she learned in the kitchen from her grandma and cooked with ingredients they harvested herself, before going on to train at the Culinary Institute of America and apprenticing for big name chefs including Wolfgang Puck, Thomas Keller, and Jose Andres. Chef Mia placed in the final two of the most recent season of Hell’s Kitchen, where the young chef outshone her fellow chefs by winning more cooking challenges than any other competitor in the show’s history. We talked to Mia, who is now a private chef in New York and Miami, about how she chose this path, what she’s learned about herself through her television experiences, and why NYC is the best.
Downtown: How did you decide you wanted to go to culinary school?
Mia Castro: About a year before high school graduation, I was forced to decide what field I wanted to specialize in. I wasn’t sure what my calling was. My mom suggested cooking, which had always been a passion and hobby of mine, so it was only fitting to pursue culinary school.
Downtown: What have you taken from growing up in Puerto Rico and put into your cooking?
MC: I grew up cooking with ingredients that were hand-picked by my grandparents from their yard in their country house in Puerto Rico. My grandmother would produce delicious dishes out of everything they harvested, and she taught me how to do that as well. I now focus my cooking on highlighting fresh, wholesome products, and extracting the most flavor out of them. Food should look delicious, but it should most importantly TASTE the part. I think it’s safe to say my background is what propelled my entire career.
Downtown: Having worked in Las Vegas and Miami, what makes working in New York City special?
MC: Competition in NYC is intense and, as a private chef, there’s definitely a bigger market here (for clients and chefs alike). The options for great restaurants are endless, so keeping up with food trends and at the same time having a unique cooking style that allows you to stand out among the rest is extremely important. I am personally motivated by being challenged, and NYC does exactly that for me.
Downtown: What have your television experiences been like? What have they taught you about yourself?
MC: My TV experiences have been extremely rewarding. I’ve learned in life that by keeping my expectations low, I can protect myself from disappointment. I went into both competitions (Chopped and Hell’s Kitchen) with the mindset that I had absolutely nothing to lose. I decided I would give both of them my very best and that I would fight until the very end. I didn’t expect to excel (because I didn’t want to feel disappointed), but both experiences exceeded my expectations immensely. I surprised myself with what I was able to produce and by seeing the endurance I was capable of. And I learned that I was more talented than I gave myself credit for, and that the only one who can stand between me and achieving my wildest dreams and goals is me.
Downtown: Why did you decide to go from restaurant kitchen to private chef?
MC: After many years of learning, being a sponge, and paying my dues in world renowned kitchens, but also of sacrificing weekends, holidays, and “Me” time in this fast-paced, highly stressful, sometimes underpaid environment, I decided I needed to make a side-step in my career. Being a private chef allows me to be creative and do what I love every day with the liberty of having as close to a “normal” life as I can. December 2017 was the first year I went home to Puerto Rico for Christmas after 7 consecutive years of missing it with my family because I wasn’t allowed to take it off work. My family is EVERYTHING to me, and I believe that life is all about balance. The side step I took provided me with a better quality of life, which is what works for me at this moment. I have nothing against working in restaurants, and my hat goes off to those who do make those sacrifices. I’m just “learning as I go,” and I learned that THIS lifestyle makes ME happier. And to me, that’s what life is about: finding what makes you happy.
Downtown: What are some of your favorite local ingredients to cook with in the spring?
MC: I LOVE peas, their sweetness, and pairing them with savory ingredients like pancetta or bacon to contrast their flavor. Asparagus is also up there. I love how savory and “meaty” they can be, especially when they’re flash-roasted at a very high heat. Simply served with lemon zest, olive oil, and freshly-grated parmesan is the best.
Downtown: After accomplishing so much at a young age, what’s next?
MC: Though I do feel I’ve accomplished a lot at my age, I’m extremely ambitious and have so many more goals set to achieve. You can expect to see me on TV again soon and I have something along the lines of a cookbook is on the horizon. I appreciate all the support I’ve received from my fans and followers!
You can keep up with Mia on Instagram at @chefmiacastro.
Stephanie Nass, better known as Chefanie, has found a way to combine her loves of art, cooking, and matching through her catering company and inventive products, including Chefanie Sheets that let her easily decorate cakes to match any pattern. Chefanie also runs a private dinner club called Victory Club that combines her cooking with the work of a New York artist for a culturally immersive and delicious evening. We talked to Chefanie about how she started Victory Club, where she would love to host an event, and how membership in the program works.
Downtown: What started first, the catering or Victory Club?
Chefanie: In 2014, I began hosting friends and friends of friends for dinners in my tiny art-filled NYC apartment. Those dinners turned into a roving series of art-inspired meals to which Victory Club members are invited at the beginning of every month. My catering business followed in the same style as Victory Club.
Downtown: Tell us about the first meal, how did it go?
Chefanie: The first meal was 10 people I knew. The dinner was centered around my art work and art collection. It went smoothly and felt natural. People didn’t want to leave at the end of the night.
Downtown: How did you decide to go from your apartment to art spaces?
Chefanie: The events outgrew my apartment, and I wanted each event to showcase new art.
Downtown: How do you choose whom to collaborate with?
Chefanie: I work with spaces, people, and art that I love!
Downtown: How do the menus reflect the spaces/artists?
Chefanie: I create food that is either conceptually or visually inspired by the art in each space. For example, I might serve the artist’s favorite foods or ravioli that looks like a painting.
Downtown: How does membership work?
Chefanie: Members apply here to receive the monthly newsletter. They pay $100 monthly to attend at least 2 events per month. The vast majority of events are gratis for members, but sometimes it is discount codes for partner events. Sometimes we offer passes to art fairs and art shows as well.
Downtown: Does the size of the meals vary?
Chefanie: Yes! It varies based on the size of the venue.
Downtown: Is there something that unifies the whole series?
Chefanie: There are many signature items that unify Victory Club events: there is always food, as well as an art talk, tour, or lecture. When it’s a seated meal, the menus are handpainted, the napkins are embroidered with the Victory Club logo, and there are always warm baked cookies between the entree and dessert.
Downtown: What NYC space are you dying to host a dinner in?
New Yorkers love their bagels, and Black Seed is one of the hottest bagel joints to join the market in the last five years. Since their opening in 2014, James Beard-nominated head baker Dianna Daoheung has been making a unique bagel that combines New York and Montreal styles. We talked with Dianna about Black Seed’s personal style, how they stand out in New York’s competitive bagel market, and their beloved monthly chef collaborations.
Downtown: In such a bagel saturated city, how did you decide to start Black Seed?
Dianna Daoheung: Five years ago, Matt Kliegman and Noah Bernamoff (Black Seed’s owners) were having beers and discussing the sad of a state the bagel world. They decided to do something about it by opening up a shop. That’s when they brought me in to create the perfect hybrid bagel that uses both NYC and Montreal techniques and traditions.
Downtown: How do you categorize your bagels or why can’t they be categorized?
DD: We like to say they are a perfect hybrid of a Montreal and NYC bagel. The dough is very NYC, but the cooking methods (using wood-fired oven and boiling in a honey-water solution before baking) are very much Montreal.
Downtown: How did you develop the recipe?
DD: I did a lot of tasting, traveling, experimenting, and trailing at some amazing shops.
Downtown: Is anyone else doing something similar to your NYC/Montreal hybrid bagels?
DD: There was a shop about six years ago but they shut down. I wouldn’t be surprised if there was, but not that I know of.
Downtown: Did you expect to gain such a cult following?
DD: I 100% did not expect a cult following. I am still so flattered by the devotion people have for our bagels. Seeing people willing to stand in line for something you created is such an amazing feeling.
Downtown: How did the chef collaborations come to be?
DD: This all started when I noticed chefs coming in daily before their restaurant shifts. As the chefs and I would talk “shop,” they would often comment on their dream bagel, so for fun we started created weekly specials based on their creations. We have now expanded it to monthlong.
Downtown: What has been one of your favorite specials?
DD: Oh man, that’s like asking which kid is your favorite! There honestly have been so many. But I guess if I have to pick, I would say the Baogel (a Chinese pork bun, where we used bagel dough to create the outside). It created a lot of buzz and was a product that I grew up with.
Downtown: How do you choose who to collaborate with?
DD: We choose chefs that have a similar ethos in business as we do and whose foods truly inspire us. Luckily the industry is very tightly knit so we all have six degrees of separation to connect us.
Downtown: What is the development process like for a collaboration?
DD: I give certain guidelines to the chefs (this is important due to kitchen equipment we have in the shops). They then shoot me back some ideas, and I will let them know what works and what does not. I will then start to experiment based on their ideas and then take the samples to them. From there, we photograph it and then announce it to the world!
Be sure to check out this month’s collaboration with Violet, the new Rhode Island style pizza spot from the Pizza Loves Emily group. The special sandwich is made with chorizo, fried egg, melted provolone cheese, and grilled and sautéed kale then topped with sliced banana peppers and served on an everything bagel.
As much as we lovedFrenchie at Intersect by Lexus in the Meatpacking District, we are equally excited to try the next global chef-in-residence’s creations! Starting in April, Chef Sergio Barroso of Restaurante 040 in Santiago, Chile will bring his world renowned cooking to NYC.
040 at Intersect by Lexus will offer a 12-course small plate tasting menu that consists of cutting edge bite-size dishes set to change on a regular basis, for $95 per person. Working from a reserve of 30 small plates, Chef Barroso’s menu will change day-to-day, all utilizing avant-garde techniques to provide an ever-changing dynamic to the restaurant at INTERSECT. Each course is served in non-traditional fashion – on beds of hay, wood panels, or even the spiny shell of a sea urchin. These upscale tapas will be served without silverware, distinguishing 040 from the typical fine dining experience. Lunch will be slightly more condensed with a 6-course tasting menu for $40 per person. Dishes that will be served include Hake Churros with Béchamel Foam, Shank Dumpling and Smoked Broth, and Oyster with Green Apple and Hot Pepper Sorbet.
“Restaurante 040’s inventive approach is not only unique to New York; but also, to the rest of the world,” explains Chef Barroso. “As it is the first fine dining restaurant to offer food that must be eaten with your hands, the concept will contribute a completely new gastronomic experience to the public. The concept resembles Japanese Kaiseki, complementing the overall ethos of Intersect by Lexus.”
Born in Madrid to a family of chefs, Sergio Barroso has worked at El Bulli, the legendary Michelin three-star restaurant known for its extraordinary Catalonian food, Denis Martin in Vevey, Switzerland, and the five-star Monte Carlo Beach in Monaco – all of which have shaped his esteemed cooking style.
Intersect’s Cocktail Bar and Lounge will also transition into Room 09 – 040’s speakeasy – where mixologist and partner, Raul Esteban Yañez Campos, creates original and daring cocktails. Following in 040’s unconventional style, Room 09 at Intersect by Lexus will serve cocktails in elaborate and whimsical glassware for a completely elevated and unparalleled dining experience.
We can’t wait to sample what the chefs from Santiago have to offer! If you get your hands on a cocktail served in a swan shaped glass before us be sure to tag @downtownmagnyc in your photos!
You might recognize Ariel Fox, Concept Executive Chef at beloved Mexican joint Dos Caminos, from television. After all, she did win the latest season of Hell’s Kitchen! Season 18 was her second round on the competition, after making it to the top three on season 6. Chef Fox joined Dos Caminos from Los Angeles and she is focused on sustainable ingredients and simple, seasonal dishes. We spoke with Chef Fox about competitive cooking, being a mom in the kitchen, and how New York has changed her style.
Downtown: What made you want to be on a cooking competition?
Ariel Fox: This time around I honestly just wanted to beat my own performance last time. But once I realized I was going to do it, I really only was going to be satisfied with the win! I love challenging myself and I wanted to be an inspiration to my peers and to my team at work. It was very cool to watch them watch me with such enthusiasm!
Downtown: What did you learn about yourself by being on television?
AF: I learned this time around that I definitely know who I am as a leader, a chef, and a woman. There is something very peaceful about realizing that you don’t need to change who you are for the camera. Although it still gives me butterflies every time a camera is about to roll, I am never worried about doing or saying something I don’t believe in.
Downtown: How can a small chain like Dos Caminos best practice sustainability?
AF: At Dos Caminos, do our very best to make sure we limit our carbon foot print as much as possible while still maintaining the quality that we stand by. We work with multiple local purveyors to make sure that we are sourcing from people that use best practices. Dos Caminos also commits to remaining authentic with a lot of ingredients so we source a lot of products produced in Mexico. We make sure we know exactly who and where these items are coming from. We have little to no waste here at Dos. We use absolutely everything in some sauce or marinade or another component.
Downtown: How do you balance being a mom and an executive chef?
AF: One minute at a time, literally! Things change minute by minute. Trying to juggle child care while working chef hours is a challenge. Both my fiancé and I are in the hospitality business so it is all about juggling the schedule. Family is very important to me, so I want to make sure I am always there when my daughter wakes up, and there again to put her to bed if I can. As long as I spend some quality time in early morning and at night with her, I feel that I maintain the bond and it gets me through the day. The traveling is where it gets rough, I don’t like leaving her.
Downtown: How do you keep the menu at Dos Caminos innovative?
AF: I change the menu twice a year. I’m on my third change since I started here. I stay abreast of food trends through being VERY involved in the restaurant and chef community as well as being active on social media. I feel that I always bring a touch of what’s popular and new at the moment and combine that with tradition, authentic flavors, and techniques. I’m really excited about some of the dishes I am going to put on the menu for the summer!
Downtown: What lessons from Hell’s Kitchen are you taking back to Dos Caminos this time around?
AF: Don’t play it safe or boring. Always stick to your quality standards, never cut corners or compromise ingredients. Know your audience. Own the chaos of this business and use it to fuel the fire!
Downtown: What influence has moving to New York had on your cooking?
AF: My competitive nature has multiplied since moving here. There is so much competition, and New York is always on the front line of any new culinary trend so I have to keep my game strong 24/7.
Downtown: What’s your favorite flavor of margarita?
AF: Spicy!!! Jalapeno
Downtown: If you could only eat one item on the Dos Caminos menu for a week straight what would it be?
AF: Definitely the Baja Surf and Turf Tacos! They come with bacon guacamole, skirt steak asada AND beer battered shrimp…doesn’t get much better than that!
