Chef Dan Kluger is the man behind Jean-Georges' ABC Kitchen, one of the most talked about restaurants in New York City. ABC's commitment to local, organic, and seasonal cuisine -- that's reasonable and delicious -- has made it one of the hottest tables in all of New York.
I talked to Dan about his fateful meeting with Jean Georges, the trend of veggies, his must-haves on the menu, and even his Last Supper.
MBG: Is it true that Jean-Georges spotted you at the Union Square Greenmarket picking up so much produce that he struck up a conversation with you, which lead to you becoming the chef at ABC?
DK: Sort of. We met at the market and just started talking. I think because I was there every week buying so much he realized I was very committed to using local farmers. When I told him I was looking for a job I guess he assumed it would be a good fit for his new project.
Is everything on the menu at ABC local, seasonal, or organic? Why is this important to you as a chef?
We try very hard for local/seasonal and when we can’t get it we get organic. I believe in using the local products obviously for the “green and sustainability” of it, but more I really like these farmers. They are as passionate about their products as we are about ours. And our good products are just a result of their hard work.
I think we tend to go to heavy on proteins, and when you have so many great vegetables (especially locally) I like to focus more on those and use them as major part of the dish so we can cut back a little on the protein.
You live in Brooklyn -- where do you eat?
Favorite spots to shop for produce and food?
What is so unique about ABC?
I don’t think it’s really all that unique. We have just tried to go back to the basics and make really flavorful simple food using local ingredients that makes you keep coming back for more.