Chef Edward G. Brown has long had a reputation for culinary talent as the executive chef of New York’s The Sea Grill for 14 years. Brown’s skill has earned him a long list of accolades; he can claim 14 stars, and counting, to his credentials. Esquire referred to him as “perhaps the most impressive talent in his field.” While Brown was at the helm, The Sea Grill was consistently rated among the top seafood restaurants in New York.
Brown has appeared regularly on “The Today Show,” has contributed to several cookbooks, and authored the comprehensive The Modern Seafood Cook.
Now, Chef Brown brings his formidable talents to an exciting new establishment, with the opening of his new restaurant, eighty one. This new venture fulfills Brown’s lifelong dream.
Scheduled to open its doors in early December, eighty one will feature modern American cuisine with an emphasis on sourcing ingredients from the finest purveyors around the world. Brown’s philosophy has always been to serve the freshest ingredients possible. His culinary approach emphasizes a new American style, with hints of French and Japanese techniques for presentation, dimension and color.
Chef Brown’s vision for eighty one is to bring a restaurant to Manhattan’s Upper West Side that offers diners a place to enjoy the elegant flavors of the world’s most-coveted and artisanal varieties of vegetables, meats and seafood.
A few of the dishes one can expect to enjoy at eighty one include:
* The Fennel and Parsley Soup with crispy frog legs is an updated spin on the classic preparation of frog legs with parsley and garlic.
* A Hudson Valley Foie Gras and Butternut Squash Terrine uses the sous vide method of cooking for both the foie gras and the squash.
* The Chatham Codfish with fermented Chinese black beans, sake wine broth and lentils is a complex and well-balanced dish layered with flavors to hit every taste bud.
Brown’s skill and passion for seafood is also witnessed by the main courses Black Bass with Lobster Stuffed Endive and East Coast Halibut with Baby Clams. If there one dish that customers must try, it’s the Scallop and Foie Gras Ravioli with a Vin Jeaune Sauce.
One of eighty one’s most distinguishing features will be its wine wall, with 4,000 bottles to choose from. Four distinct climate zones will keep the various wines at their optimum temperatures. The wines will be stored and displayed in such a way that diners can easily browse the labels.
Eighty one’s atmosphere will be attentive and refined without pretension. It will seamlessly combine the ambiance of an elegant restaurant mixed with the warm, comfortable features of home—a walnut bar and a color scheme of burnt orange, rust and grey.
45 West 81st St., New York, New York
By Michael Ardizzone