Bacon and Escarole Recipe

Food writer Rob Patronite asked for this escarole and bacon recipe a few weeks ago. Jimmy's No. 43 had featured this recipe on the original menu back in 2005- 2006. I am THRILLED like a teenager to see it published in this week's New York Magazine!

Try your hand at this recipe, then stop by and taste some dishes from our new menu. For a preview of the flavors to come follow this link to see our menu.

Don't forget, on Tuesday October 21 join us in The Tasting Room for a guided Bacon, Beer, and Chutney Tasting featuring the beers of High and Mighty Brewery, with brewer Will Shelton. For further information, visit our website.

What Makes a Great New York Restaurant?

Tonight I read an interview with an English chef about his favorite NYC food spots. His tastes seem sensible and mature and it raises a few questions: Do all NYC restaurants have to be starred to be good? Can traditional food shops, like Katz's Deli, and the East Village Meat Market, be considered purveyor's of "good" food? Can it be considered "slow food" if a pub outsources it's St. Patrick's Day corned beef to a traditional local butcher? Good questions all. Follow this link to read Marco Pierre White's thoughts on New York fare.

Greenmarket Goddess 2002

In 2002, a little East Village restaurant named Patio Dining made a splash with its daily market menu. I was lucky to be part of that magical time. Chef Sarah Jenkins was working at Il Buco on Bond Street. She was my favorite chef. My wife and I had our first date there and many dates after that. We even had our rehearsal dinner there. One afternoon, she (Sarah) came to see me, "I quit Il Buco, I want to work with you.". I said, "Take a few weeks off, go back to Italy, then we'll talk". When she returned, we agreed to offer a daily market menu.

Sarah would go the market every day and buy what she needed for the menu that night. Every night there was one dish that was the best thing I had ever tasted in my life. One night it was the soup, the next it was the pasta and so on.

Rob and Robin at New York Magazine wrote a feature article titled Green Market Goddess- click here to read from the New York Magazine Archives.

Asparagus Recipe

Jimmy's No.43's chef Phillip Kirschen-Clark has been at the greenmarket through fall, winter, and now spring. Just a few weeks ago he was foraging upstate for ramps, now the farmers are offering the bounty of spring. It's the height of asparagus season, and New York Magazine's Rob Patronie and Robin Reisfeld have featured one of Chef Phil's recipes: Local Asparagus With Goat’s-Milk Dulce de Leche and Horseradish.