Steven’s stepson, Jake Klein, is now the Executive Chef at Morrell’s Wine Bar and Cafe at Rockefeller Center in New York City. If you’re a wine lover, you’ll know Morrell’s as the place that pours 100 wines by the glass, including Krug Champagne. Well, now there’s another reason to visit: Jake has taken over the kitchen and revamped the menu.

Union Square vegetable plate with green goddess dressing and American caviar.

Rumaki (re-imagined) with Hudson Valley foie gras, speck, fingerling potatoes, and brown butter sauce.

Honey cured salmon with Japanese sansho pepper, goat cheese, and basil. (The honey comes from a rooftop hive just 10 blocks from the restaurant.)

November 04, 2011 «   More BBQ Blog Entries   » November 14, 2011