Piora, which means “to blossom” in Korean, is the collaboration between proprietor Simon Kim and chef Christopher Cipollone that pays homage to their Korean and Italian heritages and reflects their passion for creating dining experiences that are refined yet unexpected. Cipollone’s delicately presented modern American dishes capture the robust flavors of the season’s ingredientsRead more
Composed by Chief Sommelier Kyle Ridington, Piora’s 300 label wine list is constantly evolving with a concentration in small production wines form primarily France, Italy, and the United States. Nestled in NYC’s West Village on Hudson Street, Piora’s intimate dining room, featuring leather tables and unpolished marble, overlooks a serene private garden.
Growing up in New York’s bountiful Hudson Valley, Chris always knew he would become a chef, having learned from an early age to appreciate the local and seasonal ingredients that surrounded him. His parents—both wine industry professionals—encouraged him to attend the Culinary Institute of America. After graduating at the top of his class, he received a sponsorship from Gruppo Ristoratori Italiani, a non-profit organization dedicated to popularizing authentic Italian cuisine, to travel throughout Italy for two months to study the country’s food and wine. Chris returned to Westchester where he trained under Chef Wiliam Saverese in progressive French cooking technique at Le Cremaillere, revamped Auberge Maxime, and later, opened Vox.
Looking to join the NYC restaurant scene, Chris left Vox in 2006 to run the kitchen at Dylan Prime for four years, after which he accepted the chef de cuisine position of Chef Scott Conant’s Fautina at The Cooper Square Hotel. He then partnered with general manager Jeffrey Tascarella to open Tenpenny in 2011. It was there that he met Simon Kim, and the idea of Piora was born. Chris thrives on the artistry of cooking and believes that food should fun. When he is not in the kitchen, Chris loves to learn about the food of other cultures by exploring New York City, dining with friends, reading and traveling.
Monkey Bread with Whipped Lardo and Seaweed Butter
In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Set aside for 5-10 minutes to activate the yeast.
In a small saucepan, add the milk, shortening and sugar. Warm the milk to nearly a boil at 190°F or until tiny bubbles appear around the inside of the pan. Turn off the heat and set the pan in a cool place or an ice bath until the milk mixture cools to about 85°- 90°F.
Add the yeast mixture to the cooled milk.
Staub Cast Iron
Mini Rectangular Baker
The Staub Mini Rectangular Baker is a must-have. This piece is perfect for cooking casseroles, baking desserts and roasting vegetables, it retains heat to keep the dish warm after it has been taken out of the oven.
Features and Benefits:
-Made in France
-Black enamel interior is perfect for roasting, browning and baking
-Enamel coating is chip resistant and impervious to discoloration
-Limited lifetime manufacturer’s warranty
-Oven safe to 500˚F
-Dishwasher and oven safe
430 Hudson Street,
New York, NY