April Bloomfield hosts chef and preservation maestro Paul Virant with The Breslin this Sunday evening at Ace Hotel New York to celebrate Paul’s new cookbook The Preservation Kitchen with a 5-course dinner, dessert and cocktails in Liberty Hall. Paul and April met half a decade ago when they were both honored as Food & Wine Magazine’s Best New Chefs. They became fast friends, bonding over their love of Chez Panisse, charcuterie, pickling and rock. Back in July, Paul hosted April at Perennial Virant for the launch of her first cookbook A Girl and Her Pig. Now, she responds in kind.
The acclaimed chefs will each prepare a course, along with additional courses from chef Nick Anderer of Maialino and chef Josh Even of The John Dory with dessert prepared by The Breslin’s pastry chef Jane Tseng. Cocktail hour begins at 7pm, followed by dinner at 8. After the feast, you can stay for an afterparty featuring book signings with Paul and April on The Breslin’s mezzanine. Limited tickets are available here, and you can find out more about the event on April’s site.
To whet your appetite, we’ve included a good starter recipe for your preservation projects this fall: Preserved Lemons.
Yield: 2 pint jarsTime: 20 minutes
2 cups kosher salt, more if needed1 cup sugar1/4 cup Herbes de Provence8 organic lemons
Wash the lemons and slice their ends off. If they’re large, cut them into six wedges. If they’re small, cut them into four wedges. If they’re somewhere in between, wing it. In a large bowl add the salt, sugar and Herbes de Provence — this is your cure mixture. Add the lemon wedges and coat them well.
In a Mason jars or a ceramic vessel, add a bit of the cure mixture to the bottom, then add the lemon wedges, sprinkling the cure mixture in between each layer as you go. Squeeze one or two of the wedges over the top and fill the vessels to the brim with the remaining mixture. If you don’t have enough of the mixture left, just cover the top completely with a layer of salt.
Cover the vessels for four to five days, after which you’ll see that the mixture has created a brine. Make sure that the lemons are still submerged. You might need to add something to keep the lemons from rising to the surface, such as a small ceramic ramekin. (Or a ceramekin, as we like to call it.)
Place the vessels in a cool spot that stays below 65 degrees, and give the lemons a stir every once in a while. Let them cure for a least a month, but preferably for four months. Once they’ve cured, they can keep in the refrigerator up to one year as long as they stay submerged in the brine.

Images come from Susie Kauck, editor of Return to Sunday Supper and prop stylist for Paul’s book from Ten Speed Press, a division of Random House, from whence this recipe came.

April Bloomfield hosts chef and preservation maestro Paul Virant with The Breslin this Sunday evening at Ace Hotel New York to celebrate Paul’s new cookbook The Preservation Kitchen with a 5-course dinner, dessert and cocktails in Liberty Hall. Paul and April met half a decade ago when they were both honored as Food & Wine Magazine’s Best New Chefs. They became fast friends, bonding over their love of Chez Panisse, charcuterie, pickling and rock. Back in July, Paul hosted April at Perennial Virant for the launch of her first cookbook A Girl and Her Pig. Now, she responds in kind.

The acclaimed chefs will each prepare a course, along with additional courses from chef Nick Anderer of Maialino and chef Josh Even of The John Dory with dessert prepared by The Breslin’s pastry chef Jane Tseng. Cocktail hour begins at 7pm, followed by dinner at 8. After the feast, you can stay for an afterparty featuring book signings with Paul and April on The Breslin’s mezzanine. Limited tickets are available here, and you can find out more about the event on April’s site.

To whet your appetite, we’ve included a good starter recipe for your preservation projects this fall: Preserved Lemons.

Yield: 2 pint jars
Time: 20 minutes

2 cups kosher salt, more if needed
1 cup sugar
1/4 cup Herbes de Provence
8 organic lemons

Wash the lemons and slice their ends off. If they’re large, cut them into six wedges. If they’re small, cut them into four wedges. If they’re somewhere in between, wing it. In a large bowl add the salt, sugar and Herbes de Provence — this is your cure mixture. Add the lemon wedges and coat them well.

In a Mason jars or a ceramic vessel, add a bit of the cure mixture to the bottom, then add the lemon wedges, sprinkling the cure mixture in between each layer as you go. Squeeze one or two of the wedges over the top and fill the vessels to the brim with the remaining mixture. If you don’t have enough of the mixture left, just cover the top completely with a layer of salt.

Cover the vessels for four to five days, after which you’ll see that the mixture has created a brine. Make sure that the lemons are still submerged. You might need to add something to keep the lemons from rising to the surface, such as a small ceramic ramekin. (Or a ceramekin, as we like to call it.)

Place the vessels in a cool spot that stays below 65 degrees, and give the lemons a stir every once in a while. Let them cure for a least a month, but preferably for four months. Once they’ve cured, they can keep in the refrigerator up to one year as long as they stay submerged in the brine.

Images come from Susie Kauck, editor of Return to Sunday Supper and prop stylist for Paul’s book from Ten Speed Press, a division of Random House, from whence this recipe came.


Widowspeak played a set during our live broadcast series with KEXP during CMJ at Ace Hotel New York, and Matt Jay caught them after their show and pre-feast at The John Dory, who graciously supplied these unspeakably good Lobster Rolls and Bloody Marys. They’re now also offering reservations at the Chef’s Table for an unprecedented view into the workings of a very celebrated kitchen. See the menu here and reserve here.

Hear Widowspeak’s set at Ace on KEXP — search for the 7:30am show on 10/20.


Ken Friedman and April Bloomfield host the fourth annual Fergustock — three days of married meals between Fergus Henderson’s London restaurant, St. John, and their three New York institutions, two of which are housed at Ace Hotel New York. Tonight, join Fergus at The Spotted Pig for Pig Ear Terrine and Braised Pigeon. Thursday, he’ll be serving up Ox Tongue and desserts at The Breslin Bar & Dining Room, and Friday, Fergus does fish at The John Dory Oyster Bar. See full menus at Time Out New York, and remember — it’s walk-in only all three nights.

Photo by Jonathan Player for The New York Times

Ken Friedman and April Bloomfield host the fourth annual Fergustock — three days of married meals between Fergus Henderson’s London restaurant, St. John, and their three New York institutions, two of which are housed at Ace Hotel New York. Tonight, join Fergus at The Spotted Pig for Pig Ear Terrine and Braised Pigeon. Thursday, he’ll be serving up Ox Tongue and desserts at The Breslin Bar & Dining Room, and Friday, Fergus does fish at The John Dory Oyster Bar. See full menus at Time Out New York, and remember — it’s walk-in only all three nights.



Photo by Jonathan Player for The New York Times


Dum Dum Girls broadcasted a live set from the lobby at Ace New York today and sat down in the John Dory to have lunch and talk about their tour, their show-related rituals and their show tonight at The Mercury Lounge.

Catch the last day of broadcasts tomorrow in our lobby - WATERS, EMA, Cavemen and Atlas Sound play live sets and we’ll go out with a bang with DJ sets from two of our favorite independent record labels, Group Tightener and Domino.

Also, don’t forgot to pick up your very own free copy of Art Chantry’s custom, limited edition, hand-screened poster for the Ace x KEXP broadcasts — they’re in the gallery space along with an archival collection of his iconic posters for Seattle rock bands.

Thanks to the John Dory Oyster Bar for lunch and letting us hang out.




Video by Matt Jay


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.



The John Dory Oyster Bar is officially open for business at Ace Hotel New York.

The John Dory Oyster Bar is officially open for business at Ace Hotel New York.


That’s right. On Day of the Dead, ya’ll.

That’s right. On Day of the Dead, ya’ll.


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