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Pastry chefs like Sam Mason (the man who’s sharing the experience of opening a new restaurant with us) are often on the cutting edge of New York cooking these days. The three chefs whose desserts we’re highlighting today all have major reputations. So if you go to wd-50 or Chanterelle tonight, make sure you leave some room. (Presumably that won’t be a problem at Room 4 Dessert.)
From cheeseburger tacos to sea urchin salsa, these recipes from Alex Stupak take Mexican food to the next level.
Founded in 2011 by Chef Alex Stupak, Empellón operates four Mexican-inspired restaurants and bars in New York City.
In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a...
Inspired Mexican Cuisine WD-50 alum and former modernist pastry chef Alex Stupak serves stunning Mexican-inspired cuisine at his acclaimed restaurants in New York City. At Empellón Cocina, the upscale sibling of his Greenwich Village taqueria, Stupak turns traditional Mexican cuisine on its ear, experimenting with flavors and textures while honoring its roots. The depth and breadth of… Read More →
To say that Alex Stupak has fully come around to tacos is an understatement. After the success of Empellón Taqueria, the pastry chef turned Mexican-food whiz de
When Alex Stupak opened Empellon Cocina in the East Village two years ago, he made it clear that his Mexican restaurant would not serve tacos, and to drive the point home he published a 400-word...
This dish became my signature dessert when I was at Lotus and it had a loyal and devoted following. At the time, everyone in Sydney was trying really hard to do something molecular and Alex Stupak-esque with desserts. While I admired the American chef’s inventive creations, I wanted to do something fun and tasty with real texture, and something my customers could relate to.
