Pickled In New York

New York is a town packed with culinary delights and, believe me, I delighted in many of them while I was there. I didn’t really anticipate that I'd be blogging about pickles as I remembered my trip back east, but they played such an important part in a number of the meals I had, I thought it worth a mention.

On our first night there we dined at a French restaurant called Benoit owned by renowned chef Alain Ducasse. Walking through the door, we were taken from a grungy New York sidewalk, into a noisy, vibrant brasserie that could have been anywhere in Paris. As we were seated, we heard most of the staff and many of the clientele around us were speaking French and we knew that this was going to be good.

The highlight of the meal for me was a pate en croute that was shared as an appetizer. The thick slice of pate arrived at our table, swaddled in a thin layer of aspic and an outer layer of flaky, pale pastry. The piece de resistance for me, however, was a huge crock of cornichons and pickled onions that was set on the table next to the pate. The contrast between the tiny, tart, briny pickles with the rich, mouth coating pate was perfection. The seemingly bottomless crock allowed me to repeatedly grab the delicate, wooden tongs and dig in to my heart’s content, and dig in I did, all through the meal.

Another great pickle experience came during lunch one day while dining at Momofuku Ssam Bar, one of four restaurants owned by David Chang, the hot chef of the moment in NY. Among the numerous dishes we ordered I, not surprisingly, insisted upon ordering the seasonal pickles.

They arrived on a large plate, in a bright rainbow of colors and featured 11 different types of pickles, each with their own distinctive flavors. There were simple, lightly brined slices of pickled cucumber, earthy, zesty pickled shiitake mushrooms, and deep, red pickled beets flavored with a hint of clove. There were also some amazing tart, puckery tomatillos scented with cumin and vinegar, crunchy jerusalem artichokes and crisp, green papaya pickles. Pickled carrots, turnips and green chard were also unique and fantastic! The final two pickles, a daikon radish kimchi and an extra spicy cabbage kimchi, showcased Chang’s flair for incorporating foods from his Korean background. The pickles were each interesting and delicious on their own, but provided an extra element of depth when eaten along with the other dishes that we ordered for lunch.

My final pickle experience came about on the lower east side at the Jewish deli Katz’s. Housed in the same spot since 1888, this fast paced, old school deli does everything as it has since it opened. Upon being seated, a waiter abruptly came to our table and slapped down a small plate loaded with pucker inducing sour pickles, crispy, mild, half sour pickles and, my favorite, pickled green tomatoes. Nothing beats a bowl of pickles for cutting through the rich, fatty texture of a pastrami on rye and nothing beats a pastrami on rye from Katz's!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]