Chef George Mendes at Chefs Club Counter
Photo: Cititour.com
Photo: Cititour.com
Contact Info:
Address: 62 Spring St (at Lafayette)
City: New York, NY
Zip: 10012
map: View the Map
Phone: 646-438-9172
Website: http://www.chefsclubcounter.com/
Food Info:
Menu: View the Menu
Cuisine:
Eclectic
Payment:
Accepts Credit Cards
Cititour Review:
Counter culture has arrived at Chefs Club Counter in SoHo where you can enjoy one of your favorite chef's dishes, even though you might not see them in person. The idea is to curate the world's top chefs with their top dishes. During our visit, their were offerings from Chef Jean-Georges Vongerichten. His JG Burger features grass-fed beef, pepper jack cheese, avocado, crisp red onion and Russian dressing. Chef Eric Kayser is presenting a Ham & Cheese Parisien, while Chef Magnus Hanson is putting his mark on seasonal Roman-style pizzas.
We sampled Chef George Mendes' specialty, Duck Rice. Duck confit, chorizo, black olives and duck crackling are served on a bed of rice with a citrus purée. It's quite good and the duck is definitely the star of the dish. Even better is Belles Hot Chicken Dinner. It's the work of Chef Morgan McGlone, formerly of Husk in Nashville. Spicy chicken wings, perfectly crisp and mighty spicy, arrive on a slice of white bread with pickles and McGlone's Mississippi "comeback sauce," along with a side of Old Bay Fries and purple slaw. This chicken is definitely worth the trip. The fried chicken's also available as a sandwich with American cheese, lettuce, onion and Belles "good, good" sauce.
All Day Breakfast plates and toasts are available. Oddfellows soft-serve ice cream cones can also be found, some wrapped in a ball of cotton candy.
Chef's Club Counter boasts tall ceilings with towering columns and an open kitchen surrounded by wide windows allowing plenty of natural light in. There's also outdoor seating. Order at the counter and wait for your dish to be called or take it to go. Rotating chefs make this spot anything but boring.
We sampled Chef George Mendes' specialty, Duck Rice. Duck confit, chorizo, black olives and duck crackling are served on a bed of rice with a citrus purée. It's quite good and the duck is definitely the star of the dish. Even better is Belles Hot Chicken Dinner. It's the work of Chef Morgan McGlone, formerly of Husk in Nashville. Spicy chicken wings, perfectly crisp and mighty spicy, arrive on a slice of white bread with pickles and McGlone's Mississippi "comeback sauce," along with a side of Old Bay Fries and purple slaw. This chicken is definitely worth the trip. The fried chicken's also available as a sandwich with American cheese, lettuce, onion and Belles "good, good" sauce.
All Day Breakfast plates and toasts are available. Oddfellows soft-serve ice cream cones can also be found, some wrapped in a ball of cotton candy.
Chef's Club Counter boasts tall ceilings with towering columns and an open kitchen surrounded by wide windows allowing plenty of natural light in. There's also outdoor seating. Order at the counter and wait for your dish to be called or take it to go. Rotating chefs make this spot anything but boring.
Review By: Thomas Rafael
Comments:
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