One White Street Is the Newest New York City Restaurant to Try – WWD

One White Road, which opens right this moment, is a one-of-a-kind downtown eating expertise: a fine-dining tasting menu on the higher ranges and à la carte rustic American food down beneath, all housed in a historic TriBeCa city home as soon as house to John Lennon and Yoko Ono’s “utopian embassy.” Not your common evening out, certainly.

The restaurant, named for its handle, is run by chef Austin Johnson and managing accomplice Dustin Wilson, who met in Paris a number of years in the past when Johnson was cooking at Michelin-starred Frenchie. Wilson, who was then wine director at Eleven Madison Park (you might acknowledge him from the documentary “Somm”), was on the town for a brief journey. The thought for a restaurant was planted, and Wilson ultimately satisfied Johnson to maneuver again Stateside, after securing the area almost three years in the past. (Within the time between then and now, they labored collectively to open Goodman’s Bar at Bergdorf Goodman, which sadly was short-lived as a result of pandemic).

Upon discovering One White Road, Wilson was charmed by the constructing’s historical past, in addition to its proximity to different nice eating places like Frenchette and Batard. The “quirky city home area,” he says, was a problem to work with, however supplied the right backdrop to their progressive farm-to-table delicacies. The objective was “maintaining just a little little bit of a residential aesthetic to it and mixing within the restaurant setting as nicely,” Wilson says.

The inspiration is Frenchie, the restaurant the place they met and the place Johnson realized a mode of cooking that fully modified how he approaches food.


The meals at One White Road. 

“The product in France actually modified my life. They’re successful the sport when it comes to product over there,” Johnson says. “After I arrived I believed I had all these actually nice concepts, and I had this model of meals that I believed was very a lot mine, after which I arrived in France and it was like, ‘wow, the merchandise listed below are so superb that I wanted to begin doing much less and fewer and fewer to the meals.’ Much less method, making issues extra merely. Letting the produce and the product communicate for itself.”

At Frenchie, the upscale providing and informal bar setting are two totally different buildings throughout the road from one another: one is a tasting menu with eight or so tables, and throughout the road is a wine/cocktail bar with excessive tops and extra rustic meals. One White Road was their probability to do this, however in a vertical setting.

Summer season menu highlights embody a shaved fennel salad with white anchovy, candied pistachio, yuzu and blue cheese; foie gras terrine with recent plums and walnuts, and farm greens tossed in a lot of acidity and olive oil and korean crimson chili flakes served with sorrel hummus and whipped ricotta. “A lot of the greens on the plate have by no means been inside a fridge — they’re sun-kissed and go proper onto the plate,” Johnson says.


The meals at One White Road. 

So as to carry produce-forward meals to New York Metropolis, he knew he needed to open his personal farm upstate the place they may management the product: enter Rigor Hill, their Hudson Valley farm the place they supply their components.

“Bringing that again to New York, it was at all times meant to be a product-driven restaurant. And the best way I felt that was attainable was to create a product-driven farm in New York State the place we may develop all of our personal produce, a lot to the standard that we have been receiving in France,” Johnson says. “Cooking in France actually simplified my delicacies and simplified my method, and I felt like I by no means would’ve gone via that course of had I by no means labored in that nation and I’m very lucky for that.”


Inside One White Road. 

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