New Orleans food is like jazz, you have to know the melody before you are qualified to rift and play." In this case, the melody refers to authentic ingredients, to which Chef Wilder applies his deconstructive approach.
New York, NY (PRWEB) March 18, 2015
Nawlinz is being launched to address the lack of authentic New Orleans cuisine in New York City. Chef Karl Wilder, and the restaurant partners, are looking to shake things up by bringing innovative, high-concept cuisine to a pop-up housed inside Durden, one of the East Village's most notable bars, with an excellent happy hour, and famously friendly bartenders. In order to be truly authentic, the Nawlinz team has worked with bakeries to prepare classic breads exclusively for Nawlinz, and has imported a range of ingredients from New Orleans.
Chef Wilder previously opened Empire Biscuit, also located in the East Village, to rave reviews in 2013. His culinary identity is marked by a modern take on southern classics including, jowl jam, house-smoked hams and lamb bacons. Chef Wilder says, "New Orleans food is like jazz, you have to know the melody before you are qualified to rift and play." In this case, the melody refers to authentic ingredients, to which Chef Wilder applies his deconstructive approach.
Among the items appearing on the seasonal menus are:
House Cured and Smoked hams, Lamb Bacons, and Hog Jowls
La Tête de Porc Deconstruit
Cochon du Lait
Red Beans and rice with ham hock and sausage
Awtha's Special Roast Beef Brisket Po Boy
Cajun Grilled Quail
Deconstructed Catfish Po Boy
About the Culinary Team:
Chef Karl Wilder is the Former owner of The Country Club New Orleans where his deconstructed classics won over the New Orleans traditionalists. He helped launch Empire Biscuit in NYC's East Village. He has been featured in the Wall Street Journal, and numerous other publications, he consults for several TV shows, and regularly writes for the Huffington Post. About his fried chicken, Serious Eats said, "so good it's a possible rival to Pies 'n Thighs for best chicken biscuit in the city."
He is teaming with sous chef, Impala Campbell, a veteran of both Empire Biscuit and Bob White, both village restaurants.
Customers interested in learning more about the Nawlinz concept and menu can visit: http://www.nawlinz.nyc/.
Location: 213 2nd Ave, NYC, NY, 10003
Connect with Chef Karl Wilder:
Phone: (415) 572-4346