After many years working with some of New York City’s greatest chefs—Danny Meyer, Floyd Cardoz, Tom Colicchio, Jean-Georges Vongerichten—chef Dan Kluger has opened restaurant of his own.
Loring Place, in the West Village, is a seasonal and local restaurant serving house-made whole wheat bread, wood-grilled broccoli, various pastas and pizzas and even a suckling pig. The menu reflects his long and illustrious career, while still being all about his own tastes.
To get an even better sense of what the chef enjoys, we asked him for his essential New York restaurants:
Sushi is one of my favorite things to eat and Shuko is putting out some of the most interesting sushi I have had in a long time. It’s incredibly flavorful and always well presented.
It’s all about the food at Estela—the dishes are so balanced and creative. The menu is meant to be shared and is a parade of small plates with great bold flavors, which is the way I like to eat. Igancio and Thomas have built a fun, cozy, wonderful restaurant.
Gramercy is such an iconic restaurant that still stands tall after all these years while continuing to reinvent itself. I’m continually impressed by the hospitality; it’s always great and consistent.
Having worked for Floyd for seven years, I became infatuated with the flavors of his cuisine. They have been missing from the NYC scene, so it’s wonderful to have them back. From all of the naans and chutneys to the chaats and vindaloo; it’s so reminiscent of my time working with him at Tabla and makes me feel at home.
8th Street Wine Cellar
I consider 8th Street Wine Cellar my “Cheers.” It’s owned by a few of my close friends and I’ve been going there for over 20 years.