when is the next cooking fever restaurant

The unusual name offers a glimpse at the original idea: The food would change, but always be designed to complement the beer selection.

I was intrigued when I heard about DeRossi’s latest project, called & Beer, which recently moved in adjacent to Proletariat on East 7th Street. The stance, in place since 2016, is most prominent at Avant Garden, where chef Juan Pajarito Xaltepec took over as executive chef four years ago. Upon learning that the dish, developed years ago at a seafood restaurant in Carroll Gardens, was vegan, DeRossi scrapped animal proteins across his entire company. “They were sort of slimy and snail-like - I just hated them.”īut DeRossi says it was mushrooms - specifically a dish that paired roasted hen-of-the-woods with a mix of pickled and pureed ’shrooms - that ultimately made him reconsider his stance on meat. “I think it’s the way my mom used to cook them,” he says. “I hated mushrooms my whole life,” says Ravi DeRossi, a longtime figure in the New York food world whose company, Overthrow Hospitality, currently runs nine East Village establishments. (“When somebody hands me a mushroom cap like it’s a burger, I want to fight,” one friend recently lamented.) Part of the problem might be mushrooms’ stigma.

Mushrooms are not meat, but they remain the go-to option for chefs who want to make a quick, vegetarian-friendly swap - even if vegetarians aren’t always excited about it. A rich, steak-like mushroom from & Beer in the East Village.

When is the next cooking fever restaurant