eat and greet: gus and gabriel's gastropub

Tuesday, June 30, 2009

gus and gabriel's gastropub

Photo courtesy of Eater.com

Michael Psilakis's newest phenomenon is opening tonight in the space that previously housed Kefi. Gus & Gabriel's Gastropub will feature classic, affordable bar food à la the man, the myth, the legend, Chef Psilakis himself. Sadly (but somewhat understandably) it will be cash only and reservations are not accepted. But since that's the only "downside" I see this place facing, they can go ahead and consider themselves extremely lucky. Yet luck has nothing to do with the food that Psilakis is known to deliver, genius is more like it, so we look forward to trying. Oh, and also? The menu's price point peaks at $13.95 so once again, hats off to one of my favorite chefs in town.

Gus & Gabriel's Gastropub

222 W.79th St., nr. Broadway

Menu found here.

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who i am

When faced with the question of what food means to me, conversation inevitably shifts to my Mor-Mor (Swedish for Grandmother): A phenomenal cook who refused help in the kitchen and didn't believe in recipes. The real deal, if you will.

Mor-Mor had a seriously strong hand with garlic (surprisingly for a Swede) and an innate knack for making anything taste implausibly delicious. There was always a jar of homemade garlic oil in her fridge which found its way drizzled on top of almost everything. Like one of her breakfast treats: homemade bread slathered with garlic oil, a few slices of granny smith apple, and topped with extra sharp cheddar. Into her beloved toaster oven they'd go until the cheese had just melted, lovingly, over the apples. The salty-sweet combination could make your head spin—a beautiful cohesion of flavors and textures from such an unexpected pairing.

And then there were her meatballs. With her homemade tomato sauce made from tomatoes grown in her garden, picked when perfectly plump and warm from the summer sun, a ladle of garlic oil, and tons of parsley (Mor-Mor may or may not have been secretly Italian), they sent eyeballs rolling to the backs of people’s heads. The thought alone of her in that kitchen makes my heart long, once again, for her cooking. For her.

Now when I'm cooking, I finally understand her insistence on navigating the kitchen alone. There's something about getting in there and winding down and having your own personal space to create that’s beyond therapeutic—it’s wholly fulfilling and soul-satisfying.

Tuesday, June 30, 2009

gus and gabriel's gastropub

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