I’m tired of food stuff,” says Sean Rembold. “I’m tired of it just being about food or about someone’s name.” Hardly the sentiment you’d expect from a New York chef who recently opened his first restaurant after decades spent working his way up the culinary ladder, culminating in an 11-year stint running the locavore kitchens at Williamsburg’s Diner, Marlow & Sons, and Reynard. He left that post in 2017, fed up with the volume-crazed restaurant-group grind. But on a family trip to the coast of Ireland, he found fresh inspiration over potted prawns and raw oysters at a local landmark called Nancy’s, a quintessential pub where the food—“So simple, so good,” Rembold says—mattered less to him than the neighborly spirit and true sense of community.
Esta historia es de la edición April 11-24, 2022 de New York magazine.
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Esta historia es de la edición April 11-24, 2022 de New York magazine.
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