N° 01 — A Review
A meal that is both deeply classical and quietly radical. Marcus Adler is cooking at the height of his powers.
The New York Times
N° II — On the Hearth
A short film, in three paragraphs.
Chef Marcus Adler · New York, 2009
— Pl. I
Marcus Adler
Our Philosophy
Cuisine rooted in fire,
guided by restraint.
Marcus trained in the Basque country, then in Tokyo, then for a long, quiet stretch in Copenhagen. When he opened this room in 2009, he had one rule for himself — never add what the ingredient hasn't already asked for.
The hearth is the heart of the kitchen. We cook over white oak at twelve hundred degrees. We salt with restraint. We taste eleven times before a plate leaves the pass.
Thirty-eight seats. One service a night. The menu is not a list of things we can do. It is the answer to a single question: what is the most honest thing we can put in front of you tonight?
“Every dish is an argument for simplicity. Cooked honestly, served quietly, allowed to disappear.”