INTERVIEW : APRIL BLOOMFIELD // JOHN DORY & THE BRESLIN AT ACE NYC
April Bloomfield is a busy woman, being head chef at The Spotted Pig, the wildly popular Breslin and the new John Dory, Vol II. The latter two eateries flank Ace Hotel New York and are an integral part of the nightlife here. The Spotted Pig and The Breslin both received coveted Michelin Stars this year — and The New Yorker just published a wonderful, candid piece about the chef cum rock star. We were able to freeze time for a moment and speak with April about the John Dory, including a brief user’s guide for both the squeamish and gastronomically hardy (constituting much of April’s fan base).
What’s the first thing you’d recommend off the John Dory menu for someone not entirely accustomed to eating oysters?
Kumomoto oysters. They are small, sweet and easy to start with.
What about for the more seasoned shooter?
Hog Island Sweet Water oysters. They fill their larger shell with cucumber-y creaminess. (My favorite oysters.)
This is John Dory, round two. What’s different and what’s better?
This John Dory is more of a bar, more casual.
I’m sure your attention is substantially divided between the two eateries you’re helping run at Ace Hotel New York. What do you do when you get a minute to yourself? Any other favorite places in New York?
For something special I like 11 Madison Park. For somewhere more casual Torrisi is great.
Everyone seems to be very excited that the raw bar at the John Dory is open late. Have you seen a late night life developing there?
Currently we are only open until midnight, but soon we will be serving food until 2am. The bar will then continue to serve delicious cocktails created by Sasha Petraske until 4am.

INTERVIEW : APRIL BLOOMFIELD // JOHN DORY & THE BRESLIN AT ACE NYC

April Bloomfield is a busy woman, being head chef at The Spotted Pig, the wildly popular Breslin and the new John Dory, Vol II. The latter two eateries flank Ace Hotel New York and are an integral part of the nightlife here. The Spotted Pig and The Breslin both received coveted Michelin Stars this year — and The New Yorker just published a wonderful, candid piece about the chef cum rock star. We were able to freeze time for a moment and speak with April about the John Dory, including a brief user’s guide for both the squeamish and gastronomically hardy (constituting much of April’s fan base).

What’s the first thing you’d recommend off the John Dory menu for someone not entirely accustomed to eating oysters?

Kumomoto oysters. They are small, sweet and easy to start with.

What about for the more seasoned shooter?

Hog Island Sweet Water oysters. They fill their larger shell with cucumber-y creaminess. (My favorite oysters.)

This is John Dory, round two. What’s different and what’s better?

This John Dory is more of a bar, more casual.

I’m sure your attention is substantially divided between the two eateries you’re helping run at Ace Hotel New York. What do you do when you get a minute to yourself? Any other favorite places in New York?

For something special I like 11 Madison Park. For somewhere more casual Torrisi is great.

Everyone seems to be very excited that the raw bar at the John Dory is open late. Have you seen a late night life developing there?

Currently we are only open until midnight, but soon we will be serving food until 2am. The bar will then continue to serve delicious cocktails created by Sasha Petraske until 4am.



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