PROFILES OF OUR SPONSORS
Profile: Jeremy Spector- The Brindle Room -277 East 10th Street New York
Left Jeremy Spector with Javier Sarmiento
NEW YORK- His ingredients and cooking techniques translate into extraordinarily patron friendly plates.
Jeremy Spector, who has run The Brindle Room, in the East village for nearly a decade, demonstrates how a culinary wizard with hands on creative vision makes dining out fun.
Everything and everybody, including suggestion from his guests, inspire the menu, which changes three times a year, except for a few signature staples.
You’ll find sharable portions of what has been called “eclectic comfort food.”
Open for lunch, dinner and Sunday brunch, this “ gastro pub” offers an innovative approach to American classics such as French toast, fried chicken and barbecue pork while also featuring some international favorites, such as Canadian inspired poutine and vegetarian friendly salads and pasta.
Spector talks about the dishes on his menu with a gusto that will make your mouth water and you stomach leap to attention.
Take for instance what he calls the “ World famous Brindle Burger.” It’s an unabashed combination of aged and fresh meat, with a heft of fat molded into a perfect patty seared in a hot cast iron skillet to create a crispy coat. Then it’s crowned with a pile of caramelized onions and molten cheese. It’s been included in a definitive list of New York’s City’ best burgers.
But Spector says he’s not out to get rave reviews from critics, though he’s had his share. More important to him are his loyal clientele who appreciate his care in the kitchen and the welcoming atmosphere.
After many incarnations in restaurants, Spector still puts in arduous hours, but is assisted now by an extraordinary crew and his wife Katia, a sommelier, responsible for the thoughtful wine list.
A native New Yorker, who has lived in both San Francisco and Oklahoma, Spector refers to The Brindle Room as “a neighborhood joint.” He’s proud that this dining room is a diverse cross-section of young and old patrons, and marvels that travelers from Europe, the Middle East, Russia and just about everywhere “ find their way to our little place.”
Spector says he decided to donate meals to The Chef’s Table, because the idea of food being “ approachable for everybody” feeds into his egalitarian philosophy.” And it’s good business" he says, unconcerned about an “ immediate payoff" observing he prefers to adopt “a world view, and make it local.”
Sur Lie, Portland Maine
Sur Lie, a hip tapa style eatery in Portland Maine, is among a growing national list of restaurants that demonstrates a commitment to both craft and community.
In New England it is a shining example of success.
Sur Lie has developed a loyal following and garnered local and national awards since it opened its doors five years ago. Much of its acclaim is attributed to its creative combinations of taste and texture in eclectic dishes and drinks you won’t find anywhere else.
Sur lie offers “American contemporary” cooking-derived from a melting pot of influences. The menu contains gems, such as seared Maine scallops served with white sweet potato puree, pickled red onion, and pineapple mojo lime.
A plate with organic parsnips and eggs, leeks and carrot caramel includes a stunning surprise of blue spruce ash, and pea tendrils.
Sweet pea hummus, made with lemon Sabayon and a touch of mint oil, served with a crispy lavish is a restaurant cult classic..
Diners find joy in building sharable plates in robust portions. They sample interesting global wines and beers-with regional choices too. And then there are the creative cocktails.
But Sur Lie is about much more than its food and drinks.
Listening to owner Krista Cole ( who three years ago was predictably named "a rising star” by the Maine Restaurant Association) is inspiring.
She talks about giving her guests an “experience” and about Sur Lie’s “team," referring them to as “family.”
Cole and her partner, Antonio Alviar, who were born in rural Maine, met as young waiters at a Bar Harbor restaurant.
Cole mentions the values they incorporate into their business, reflected in their use of locally sourced ingredients that include cheese from small dairies, produce from farmers and fish caught along the Maine Coast. Last count Sur Lie had a list of almost thirty small vendors.
Cole says she believes in contributing to a greater good.
Her apparent nurturing may be related to her background in nursing.
She spent some time as a traveling nurse while Alviar honed his food and beverage skills before the couple settled in Denver Colorado where Cole studied business in graduate school. After spending time in Denver, they decided to return to their Maine roots and open Sur Lie.
The rest is history, but the story is still being written.
Cole, who serves on the board of a Portland service organization, sees Sur Lie as a platform for bigger things. She says she wants to make a larger impact on everyday lives - to lead by example and to change the system and the world-for the better.
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Krista Cole and Antonio Alviar of Sur Lie restaurant Portland, Maine