Chefs' Picks: 2 a.m. Dinner
After a long night of slaving away in a hot kitchen, most chefs crave a cold beer and a bite. We asked some of the nation’s top talent what they crave after turning off the stoves.
Jason Bond, Bondir Concord and Cambridge, Mass. (pictured above)
Bond looks to the leftovers at his own kitchen for a meal to tide him over until morning. “We cook whole roasts at Bondir, so there are a few end cuts which we don't serve,” he explains. “But those crispy pieces of beef on a couple [of] slices of our sourdough bread, some aioli, Robinson Farm raw-milk Swiss and a tomato makes for a fabulous late-night bite.” We’d rally for putting this on the menu.
“If I’m in New York City, my 2 a.m. meal is always at Blue Ribbon,” Guard says. “My old chef took me there in 1993! It has a cool vibe, great food, and it used to be a big industry hangout. I’d love to know more of those stories. If only walls could talk! My favorites are the chicken, the bone marrow, and matzo ball soup.”
Barzelay serves tasting menus every night of the week at his dinner party-style restaurant in San Francisco’s Mission District. For him, the perfect 2 a.m. snack is a big bowl of fried rice. “I like it fried until extra crispy, with a fried egg and gochujang,” he says.
Wortham may cook serious Italian food when he’s in his chef whites, but when the night is done, he turns into a little kid. His favorite 2 a.m. snack is, well, a bag of potato chips. “There's nothing like a quick salty fix and a cold beer to wash it down,” he says.
McShane is a guy with simple tastes. He explains that his favorite 2 a.m. meal can be one of three things: “a dive bar for burgers with fries and a beer, tacos from the truck on 14th and 8th Avenue in New York City, or a couple of hot dogs.”