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La Caprice


La Caprice


How do you characterize your cuisine?

It's contemporary American with a British soul, a focus on seasonality, and a strong Italian influence.

What region or ethnicity most influences your cooking?

At this point in my career I would say the Northeast coast: great fish, summer produce, and many ethnic cultures to explore here.

What is your signature dish?

Braised house-smoked pork belly with razor clams, chili, and cilantro.

What kind of food were you exposed to as a child?

I grew up in Iowa so meat was served at every meal. We also ate beef, a ton of pork, chicken, and eggs from little farms. For vegetables we had your basic spring and summer selection. Besides that, I grew up on iceberg lettuce and potato anything.

Is there an exotic spice or ingredient that you particularly enjoy using?

I'm in love with fresh coriander seeds.

Does the design and style of your restaurant evoke a particular place? If so, where?

Absolutely. Sean Connery-era James Bond.

When you cook for yourself, what do you make?

We stock up on Bolognese, pork and ricotta meatballs, and soups for the freezer. My kids love it. As for myself, after work I for some reason love peanut butter on Triscuits with sirachi sauce, a bag of Lay's potato chips, and a can of beer.

Tell us about some trips you've taken for inspiration.

I've been to Italy quite a bit. I love Puglia and Tuscany. Lately I've been inspired by all the restaurants popping up in Brooklyn. It seems they never paint themselves into a corner with one cuisine; it's total freedom!

What are your thoughts on global cuisine?

Global cuisine has come a long way, especially with Southeast Asian food. I like where it's going.