Staub USA


Piora presents modern American cuisine infused with Korean and Italian flavors

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 ingredients

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240 reviews


Recent Reviews

  • King K.
    Categories: newamerican

    Service of a 3 star michelin restaurant. Food of a 3 star michelin restaurant. Still expensive but worth every penny for the food and the service.

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Meet Chris Cipollone

Chef Bio

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.

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Chefs Recipe

Recipe Overview

  • Type of Dish / Appetizer
  • Total Time / 5 hrs
  • Yield / Makes approx. 30 rolls
  • Level / Intermediate
  • Prep / Approx 30 min active prep
  • Cook / Approx 45 min

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.

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Recommended Product
  • 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.

    Staub Cast Iron 5.75" x 4 .5" Mini Rectangular Baker - Matte Black

  • 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

Restaurant Location

430 Hudson Street,
New York, NY

P: 212.960.3801

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