Photograph by Andrew Doench
What do local chefs chow down on once they’re off the clock?
Skyline, of course. On the rarer occasions we get to really cook for ourselves, Mapo tofu, Chinese hand-pulled noodles, pierogies, or our homemade red sauce pasta with piles of garlic bread.
—Matt Owens, Companion
Turkey chili with Cheez-Its.
—Leland Cummings, Occam Dining
Pasta.
—Mark Knight, Wayfarer Tavern
Stovetop popcorn with a gluttonous amount of butter.
—Jordan Brauninger, Le Bar à Boeuf
Branzino over a mushroom risotto.
—Mindy Livengood, Hell’s Kitchen: Battle of the Ages participant (2022)
Sandwiches. They are easy and quick to make, but also because they are so versatile. Almost anything can be put between two pieces of bread.
–Jose Salazar, Mita’s/Safi/Salazar
Nkrakra, a light soup in Ashanti culture, a flavorful and mildly spicy tomato-based broth infused with spices like ginger. This soup reminds me of growing up in Ghana with my extended family, where fufu and light soup were made and enjoyed communally.
—Gabi Odebode, Afromeals
Photograph by Andrew Doench
We surveyed local chefs and asked what they think is the most underrated seasoning. Here’s what they have to say:
Salt. There is nothing that ruins a potentially great dish at a nice restaurant more than when it comes out under-seasoned.
—Matt Owens, Companion
Nutmeg. Great in cream sauces or vegetables.
—Mark Knight, Wayfarer Tavern
Acid. Next to salt, I think it’s the most important seasoning, and often gets overlooked.
—Jose Salazar, Mita’s/Salazar/Safi
Citrus. Lemons and limes are great, but there’s a whole world of citrus out there. Grapefruit, blood oranges, yuzu, bergamot, and calamansi all bring unique flavors.
—Leland Cummings, Occam Dining
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