’30 Under 30′ Chef Lights Up The Wood-Fired Oven For Opening Of Gristmill
The Proverb “All is grist to the mill” loosely means “everything can be made useful, or be a source of profit.”
Gristmill (289 5th Avenue between 1st and 2nd Streets) makes its debut tonight, helmed by 26-year-old Executive Chef and Owner Jake Novick-Finder. And akin to the proverb, the goals of his new venture focus on a “no-waste if possible” ethos when it comes to the sourced ingredients which make up the menu.
According to the restaurant, Novick-Finder and his team plan on “inspecting every single stem, skin, leaf, and shell to determine if there is a culinary application or use.”
After the closure last summer of brick oven pizzeria Brooklyn Central, the space has undergone major renovations. Novick-Finder and designer Kenny Nix have come up with a clean-lined look with an earth-colored palette texturized with white oak and steel. The look will serve as a backdrop for a selection of both savory and sweet shared plates with ingredients that come from farms primarily in upstate New York.
The space also features an outdoor garden with seating for 20.
Novick-Finder, who grew up in both Park Slope as well as the Hudson River Valley, developed his interest in cooking early on. His mother is an organic farmer, who helped fuel his passion for fresh produce as well as baking.
At only 12-years-old, the chef interned in the pastry kitchen at the iconic Chanterelle Restaurant, which closed in 2009 after almost 30 years. He would later build his pastry acumen at Gramercy Tavern and Union Square Café. As Executive Pastry Chef at Ribelle in Brookline, Massachusetts, he received a “30 Under 30” by Zagat Boston.
Novick-Finder’s first solo foray features a custom-built wood-fired oven. Menu highlights will include Greens (carrot, radish, house vinaigrette, and sesame), and Curds & Whey, a gargarnelle made in-house with fresh ricotta and whey, served in a umami-rich porcini broth with Grana Padano and kale.
An assortment of pizzas will also be featured, including Cheese (tomato sauce mozzarella), Pepperoni (honey, mozzarella), Mushroom (mozzarella, lemon thyme), and Fennel (bacon, dandelion greens, blue and balsamico).
A full wine, beer, and cocktail list is also available.
With owners Laura and David Shea of Applewood (501 11th Street) closing their slow-food movement restaurant early this year, Gristmill could be poised to bring like-minded food and philosophy to the neighborhood.
Look out for our dining review of this new restaurant later this month.
The Dining Rundown: Gristmill
Where: 289 5th Avenue (between 1st and 2nd Streets)
Hours: Sundays, Mondays, Wednesdays, and Thursdays, 5:30pm-11pm; Fridays and Saturdays, 5:30pm-12am. Closed Tuesdays. Weekend Brunch is forthcoming.
Phone: 718-499-2424
Reservations: Available via their website.
