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Over the years, an astonishing number of the city’s best chefs have passed through Alfred Portale’s kitchen at Gotham Bar and Grill. To celebrate Gotham’s twentieth anniversary in March, they all gathered to cook for the boss—and partied like it was 1984.

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Trattoria Portale: Gathered at Portale's apartment on March 22, 2004, along window from left, were Scott Bryan, Bill Telepan, Diane Forley, David Walzog, Gary Robins, Jacinto Guardarrama, and Tom Valenti; seated, foreground, Portale, left, with Tom Colicchio. (Photo Credit: Preston-Schlebusch.)

If you are dining in almost any of the city’s top restaurants—at ’Cesca, say, on the Upper West Side, or the Biltmore Room in Chelsea—Alfred Portale has had a hand in your meal. Not because the imperturbable maestro of Gotham Bar and Grill is in the kitchen but because chances are the chef who is has worked in his.

In 1985, Jerry Kretchmer hired Portale to jump-start Gotham, open only a year and already moribund. The young chef—he was 27 at the time and previously had trained as a jewelry designer—immediately began putting his own imprint on the menu. Portale inspired the architectural-food trend of the eighties, provoking the curses of waiters ascending Gotham’s stairway with his eye-catching creations teetering precariously on their plates. Mention Portale’s name today, and for many, these vertical concoctions are what come to mind. But as Gotham and its designing chef celebrate two decades together, it’s clear that Portale’s greatest contribution to New York culinary culture is the extraordinary talent his restaurant has produced—the illuminati of New York’s most popular two-, three-, and four-star kitchens.

“Cooking is an intellectual thing,” says Portale, “but it’s also very physical.” Like a baseball scout, he became a shrewd spotter of potential by observing his young protégés moving around the kitchen: “I look for a certain kind of grace and balance and speed. I look at people’s hands, the way they’re built. Big hands are not good. Hands like a musician—long fingers and slender hands—are.” His first sous-chef, Tom Valenti (’85–’87), made his name at Alison on Dominick Street before storming the Upper West Side with Ouest and, most recently, ’Cesca. Gotham’s second pastry chef was Diane Forley (’86–’88), of the much-admired Verbena, who now has a new venture in Ojai, California. She had no professional experience in pastry when Portale hired her at 23 and taught her how to make Gotham’s signature chocolate cake (Valenti showed her how to write HAPPY BIRTHDAY on it).

Portale has always been tolerant of the changing fortunes that bring people in and out of his orbit. In 1985, for example, Tom Colicchio left Gotham after only one week. “I got a call from Barry Wine at Quilted Giraffe and bailed out,” recalls Colicchio, who went on to open Gramercy Tavern and the Craft mini-empire. “Looking back, I would have been really pissed off at me.” Two years later, Portale not only took him back but let him park his motorcycle in the basement. “Alfred was just finding his style then—I remember the first time he stuck a sprig of thyme in a piece of chicken. It was an incredible evolution.”


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