Behind the Swinging Doors: The Kitchen at Delicatessen Slideshow
March 5, 2014
What goes on behind the kitchen doors at New York City’s Delicatessen?
Chef Michael Ferraro makes sure everything in the Delicatessen kitchen is running smoothly.
Mac from Macbar
Chef Ferraro is also the creator of the neighboring Macbar. Their decadent offerings include The Classic, The Four Cheese, Mac Reuben, Cheeseburger Mac, Margarita Mac, Mayan Chipotle, Mac 'Shroom, Mac Quack, and the Mac Lobsta.
For dessert, try the carrot cake doughnuts with cream cheese frosting, walnut brittle, and a spiked eggnog shot.
Chef in the Kitchen
Part of Delicatessen's signature ''international comfort food'' includes the all-American classic burger and fries and, of course, macaroni and cheese.
As busy as the kitchen can be, chef Ferraro says, "The kitchen is always a lively place due to steady flows in the dining room. In our winter months we have 80 seats, so the orders come in waves. In the summer months our seating increases to 130, creating a constant busy flow throughout the day. Things become a little more hectic but it is always a fun environment for my adrenaline junky cooks that love what they do so much."
Steak and Salad
On the left, a steak is cooking to perfection on the grill, while a cook prepares a kale salad.
The kale salad is made with shiitake mushrooms, golden raisins, cashews, sprouts, silken tofu, and mirin vinaigrette.
Chef Ferraro's tuna tartare is one of his most popular dishes, and has been on the menu since he started at Delicatessen.