Behind the Swinging Doors: Inside the Kitchen at Sorella

Contributor
What goes on behind the kitchen doors at Sorella?
Jane Bruce
Sous chef Andriana Gurreri works on the line.

On a weekend night, the Lower East Side of Manhattan is bustling with 20-somethings going from bar to bar, waiting in this line or that line. However, you won't only find overcrowded bars in the neighborhood. Sorella is a small, Italian wine bar with a menu curated by executive chef Molly Nickerson.

Click here to read more about The Daily Meal's Behind the Swinging Doors feature.

We stopped by the kitchen at Sorella on a Thursday at 7:28 p.m. The dining room was relatively quiet; a couple of people at the front bar, and more dining in the back room. The kitchen is off the hallway between the front room and the back room; on the left is the main kitchen and on the right is where they make fresh pasta and pastries. 

At the time, no pastries were being made, so pastry chef Michelle Catarata chatted with chef Nickerson through the window. Nickerson was joined in the kitchen by sous chef Andriana Gurreri and the two of them handled dinner service for the evening. In the back dining room, some salad prep was done on a counter adjacent to the guests. The scene in Sorella was quiet, a nice respite from the busy Lower East Side streets outside.

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