Located next to NYC’s famous Union Square Greenmarket, ABC Kitchen is passionately committed to offering the freshest, safest ingredients, presenting a locally focused, globally artistic seasonal menu, and cultivating a healthy relationship on our tables and for the planet. ABC Kitchen & Michelin-starred Chef Jean-Georges Vongerichten offer award-winning cuisine curated in alignment with the farm-to-table movement. The menu is free of pesticides, synthetic fertilizers, insecticides, antibiotics, hormones, and is GMO-free. Using ingredients naturally and humanely sourced from regional farmers and fair trade cooperatives, ABC Kitchen celebrates community and the future of the slow food movement. The atmospheric elements, curated by under ABC Home, feature environmentally conscious stories that honor the preservation of the arts and global sustainability.
Born and raised in NYC, chef Dan Kluger grew up in a family where cooking always played a major role. While at Syracuse University, he spent his externship at Danny Meyer’s Union Square Café. After graduation, Dan returned to work in the front of house until he was offered his first kitchen position as a prep cook. USC opened his eyes to the wonders of seasonal cooking—he spent the next two and a half years working his way through every station. In 1999, Dan was part of Tabla’s opening team and spent the next seven years working his way up, becoming Tabla’s first Chef de Cuisine. Under Chef Floyd Cardoz’s direction, Dan fine-tuned his cooking techniques, the balance of flavors and textures in his dishes, and the use of Indian spices.
Next, Tom Colicchio hired Dan as Executive Chef of The Core Club, where he spent four years transforming the way a “members only” dining room was experienced. In late 2008, Dan joined the Jean-Georges team, opening restaurants in Arizona, Utah, DC and New York. In 2010, Dan opened ABC Kitchen as the Executive Chef, winning multiple awards including the 2011 James Beard Award for Best New Restaurant and Food & Wine Best New Chef of 2012. In 2013, he opened ABC Cocina, leading both Kitchen and Cocina as the Executive Chef and was nominated for the 2014 James Beard Award for Best Chef New York City. He will open his own place in 2016, while consulting on local projects and working on his first cookbook in the meantime. When Dan isn’t cooking, he spends his time with his wife and two daughters.
Roasted Brussels Sprouts
First, bring the water to a rapid boil and blanch Brussels sprouts in small amounts for approximately 2 minutes or until tender but not fully cooked. Shock in ice water and dry on towels. Preheat oven to 400˚F. In a hot sauté pan, add olive oil, Brussels sprouts, and salt. Place in the oven and roast for about 5-8 minutes, stirring occasionally to make sure that they are evenly roasted. Remove from the oven and transfer onto paper towel lined tray.
Staub Cast Iron Perfect Pan
The Perfect Pan is the ideal everyday pan. It features an angled shape that allows you to stir and toss without spilling and a glass lid that is perfect for steaming.
Features & Benefits:
-Made in France
-Wide shaped vessel and cooking surface to contain food while stirring
-Vessel and lid oven safe to 500˚F
-Smooth enamel bottom works on all stove tops
-Includes: wooden cooking chopsticks, curved wooden spatula and a half-moon-shaped stainless-steel rack
35 E 18th Street
New York, NY 10003