Chefs Club by FOOD & WINE

Chefs Club by FOOD & WINE Restaurant Review:

Chefs Club by FOOD & WINE started in Aspen and has since expanded with this location in New York's Puck Building. The menu changes periodically to feature dishes from the publication's Best New Chefs, as well as the preparations of the in-house chef Matthew Aita and culinary director Didier Elena. With a few tables hugging the open kitchen, the space sprawls out into a few separate dining rooms with the lighting left low and the noise at a high volume. Some longstanding menu items include a very good broccoli pizza, cigar shaped as one might find in Rome; a tender arctic char wading in a shallow but potent pool of coconut-based curry; and a Moroccan-accented Colorado lamb chop assisted by chickpeas and harissa sauce. The standout dessert is the “Candy Bar,” chocolate mousse slathered in a peanut caramel sauce. The pricey book-length wine list includes everything from by-the-glass options to magnums.