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Where do the top chefs eat after hours?

  • k

Anyone know? Thanks...

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  1. curious - why do you want to know?

    4 Replies
    1. re: reid

      Because I plan to stay up all night next weekend and try some late night eateries, but only the ones that come highly recommended.

        1. re: ha

          I think you mean Blue Ribbon. Blue Hill does not stay open into the wee hours.

      1. re: reid

        spotted pig. was there twice around the time of the beard awards. both nights betw. 1 and say 3 am. the place was all chefs with the exception of the youngest wife from big love and her three friends.

      2. After tolling away in their own restaurants, chefs usually prefer to keep it simple when they visit restaurants after-work. I heard Daniel Boulud likes to visit particular Chinatown spots in the later hours. Forgot the particular names, but any late spots for cheap grubs.

        2 Replies
        1. re: K

          I used to be a co-exec chef and partner in a group of restaus (not in NYC), and after working in the kitchen 12+ hours, it's quite strange and ironic how one craves the least fancy (yet still tasty) of places. Perhaps we're tired and don't want to dress up and be somewhere formal/ elegant at midnight, or those places are closed by then. Other times, rare as they were when I left early, would go to other friends' establishments to be friendly (and check out the competition!).

          1. re: Kwest

            Exactly-- I would usually hit a diner for a grilled cheese and onion rings after a busy night.

        2. I have seen Paul Liebrant, Wylie Dufresne and Jean Georges Vongerichten while hanging out at Room 4 Dessert in Soho.

          1. I'm not a chef but I am a waiter and we get much hungrier after work.

            There's so much out there, it totally depends on location. I work in the flatiron district so Bar Jamon and Bar Veloce are standards for cheese and wine after work. I prefer Jamon but Veloce stays open much later. If you want more of a complete meal after hours there's always Blue Ribbon, although IMHO they're way over rated. Some old stand-bys are great (raw bar, bone marrow, fondue) but I find so many other things to be over priced for sub par quality. And their glassware is laughable.

            Inoteca on the lower east side is always great as is Employees Only in the west village, although they can get a bit crowded and sceney on weekends. Also I've heard great things about Mas (Farmhouse) in the west village, although I've never been myself.

            Hope this was helpful!

            1. You might poke around this site for information.

              Link: http://chef2chef.net/