Behind the Swinging Doors: A Look Inside Recette’s Kitchen

Contributor
What goes on behind the kitchen doors at Recette?

Tucked in the West Village in Manhattan, on the corner of Greenwich Avenue and 12th Street, Recette serves a blend of new American and French cuisine. They offer diners a choice of three different tasting menus, in addition to an à la carte menu. Chef Jesse Schenker works with the freshest seasonal ingredients in his sophisticated yet approachable dishes. Don’t miss the bone marrow toast.

We stopped by Recette’s kitchen on a Tuesday at 6:47 p.m. It was before the dinner rush, so only one couple sat in the dining room. The kitchen was quiet. Some dishes were being prepped, and some text messages were being sent. The kitchen speakers were playing Ludacris’ "What’s Your Fantasy" as the chefs discussed the latest episode of Breaking Bad. Every once in a while, the dining couple would order some food, and give the chefs something to do. 

The kitchen at Recette is about the size of an average New York City apartment — that is to say, really small. With such little space, chef Schenker works day to day with his ingredients. There’s not much room for storage, so every ingredient in every dish on the menu, from the wild arugula salad to the veal chop, is fresh.

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