A Day At One of NYC's Most Exclusive Italian Restaurants | On The Line | Bon Appétit

[Music] what people don't realize in italia is that there's 20 different regions each region has its own style of cuisine and we focus on the region of media romania the cuisine armani is based on pasta plasto made from eggs normally it's made by a nonna it could be a res daughter whoever is the head of the household is right rolled al matadello with like a huge rolling pin we want the feeling of like when you walk into someone's house in the end of the day [Music] hi everyone welcome to res door in new york city i'm stephan oseki the chef here come on from 9am we're about to get started [Music] so the kitchen's divided into two areas this is kind of like where we expo and where the cooking gets done we have it also here on the left hand side right behind there is pasta we have two wells we have a combi oven uh antipasto sam's cutting up petunta for two nights let me take you on down to the other part of it a perfect example of like working in basements in new york city um i mean i've hit my head so many times but it doesn't matter anymore but yeah that's the thing like this is a small space but it's the best we get a lot done here and then on the right hand side you're going to see from where all the pasta gets made they're there from like nine in the morning until six at night all day seven days a week we'll start making pasta doughs at around 9 9 30. we have around nine different um pasta doughs that we use right now all of our pasta has been handmade and like this is that's what we specialize in this door right whether it be you know extruded rolled on matarello who are we if we're going to borrow our cuisine to not like have respect for for the history and the tradition of it all right so we're going to make the spinach capillated dough for no no walking through the forest this is what built the restaurant grandma walked into the forest that's based on like antipasto and and like preemie that i used to eat was with this every sunday when i was off of work over there she served it to me once for the first time and she put that down with like little pieces of parmigiano and just like a little afetadi as well prosciutto i cut into it i put in my mouth and i was like this is incredible i've got these really beautiful heirloom eggs that we use for all of our fresh pasta my father's from sardinia and we have like a farm there and all like the vegetable scraps and the watermelon rinds everything we feed to our chickens and then you get these really dark yolks you can't go to the supermarket and find yolks like that it like gets me really excited small little things in life but this is one definitely right for that spinach that we just blanched we're going to blend this with those beautiful eggs that you saw the dark orange jokes we're going to pour all the spinach in and this will give the cabbage the beautiful dark green color that we're looking for so we extrude all the spaghettoni today for the richidimate sea urchin pasta because we're getting fresh sea urchin in a little bit later this morning it's new it's going to be sea urchin with salsa pomodoro and then we're finished with more fresh sea urchin on top um extra virgin olive oil and molika so you get like the texture as well so we get the color from link del calamaro the squid ink you see these ridges that i think are so important i make my dough a little bit wetter than you're supposed to just because i want the ridges from the bronze dye because all that is going to attach to the sausage of the mala which is pomodoro and and blend it up richie again that pasta has like three ingredients tops but it's intense um you know sea urchin flavor so that's that's what we're looking for it's gonna be amazing now i'm also gonna work on doing uh stroza pretty dough which is gonna be the one pasta dough that we do without any eggs it's just uh water semolina and zero zero flour it's like highly refined and it makes just a beautiful like soft wheat pasta and so sopretti means pre-stranglers because there the rumor is is that like some priests used to come and bite themselves over to houses and like they would eat all the food of the nonna's of the family so these nonas started coming up with like this pasta that it would be called pre-strangles because they were hoping they ate so much that they would never come back again see how spring back was so quick there that's what we're looking for okay okay so we're going to hand shape the capaletti right now this is the ferrari of pasta machines why is it the ferrari pasta machines because there's a rumor that fiat is made in in torino right and so there's a rumor that engineers from fiat were like tired of making cars they're like listen we're going to go and make pasta machines so it's got some horsepower to it it's incredibly sturdy rarely failed except no substitutes yeah and one thing that we do reservoir that you don't see in a lot of places is that we laminate our dough so you get like more of an al dente texture when you have fresh pasta right like the heart of like our food is like pasta walbo and handmade pasta we have so many different shapes that like it stays in rotation and stays really fresh right so yeah you can freeze it and you can like put some in the fridge and things of that nature but when you have so many shapes you're consistently making um making it all the time so there's a lot of turnover so we just choose for that to be the case we'll start going through extruded process first put them on a sheet tray and then let that rest so they can dry a little bit before we bag those guys up we have five hours so service until service begins pastry chef is working inside of her station dominica dominique anthony's upstairs he's going to be doing costata we have like an amazing team upstairs and uh we got to kick it into gear yeah we get most of our deliveries around 12 30 to 1 pm window and like we probably have i think on our list 25 to 30 different purveyors so it's it's massive some purveyors do a way better job on like one or two ingredients than like others do right and like the idea for us is that we are very ingredient driven so like we want to find the best of the best that we get our hands on and then take it from there people wait for like a month month and a half to get reservation here it's like we're going to get the best that we can we just got the sea urchin in from maine tim from rogalis just brought him i mean just look like they're still moving really beautiful the super cold waters this time of year lead to that really bright vibrant color and that extremely sweet finish to it just pure essence of the ocean really these will be the base of the top for this pacatoni that we do a little bit later yeah i mean to be honest with you there's nothing that's better than that yeah i mean it's unbelievable what you guys are all gonna taste right now i mean we're going we're breaking the fourth wall right now you have to taste it of course when it's so cold in the water and they're just sweet like that it's unbelievable right you cannot describe that to someone unless they taste it it's impossible 2 p.m i encourage the staff to experiment and really get behind um doing putting up dishes i mean that's like the best part this is the experimentation side so otavio's a sous chef here we've been talking about mozzarella for a long time he's got an amazing idea to do a mozzarella fumikata smoked mozzarella so we're going to do is we just got our nutella in today so basically the the hard part they leak the outer part of the leak i use it to wrap around the mozzarella so that when i put it in a smoker it's actually gonna start getting the flavors of leeks after 20 minutes we have a nice smoked mozzarella so we have leeks uh four different ways we have the leak puree there's also some apple vinegar inside so add some acidity to the plate mozzarella here we're gonna have our braised leeks this has been braised for about an hour some nice modern salt the fried leeks on top of it which has some nice crunch to the to the plate and we'll go through three or four renditions of this plate to find something that we really like so mozzarella fumikata you have the the sweetness of the saba you have the sweetness of the leeks and you have the beautiful green leek oil um to finish off and again we're in the early stages and this is what we do we'll put three or four or five different dishes up until we kind of all of us talk we taste and we're like this is what we're happy with you know definitely group effort 100. we've got to get the costar cut right now we have to powder it we have to tie it um we have to get all pasta set up we can get all those to set up and we really got to pick it up so we have one big steak on our menu which is like our large format dish that people are meant to share and we hand cut it and so it's a different size every time and then we rub it with porcini in the middle of modena they have all these porcini mushrooms that are drying from from the season right we dry this out in the oven we blend them with three percent salt and it becomes the powder for the costa that you get this really earthy like incredible like delicious funk from the 68 dry age plus the porcini as well and the brown butter and it's like it's next level yeah it's really delicious really really delicious so anthony's our executive suit he's a legend at um at breaking down lobster so we've already steamed it but we steam it around 10 to 15 percent of the way and then we're going to break it down we're going to use this the shells for the stock that we're going to make and then we're going to take the meat and that's going to go in the straw of pretty that you saw me rolling earlier with lobster stock and pomodoro we have you know a couple hours left before service we really have to start also now we have to get going so we can be fully set for the dining room at 5. we don't have uh too many changes but we reprint the menu daily based on the changes so like instead of finn frilly chanterelles we're gonna now move on to um spoon ole which are morels in italiano we're gonna take off the sage because we have brown butter and spoon ole we're going to do that ricotta egg yolk spoon and black truffle really really delicious and that's really the only change that we have for the menu today we have to put menus down in in the covers we have to get everything prepped and set up over here and like we have what we need to do one hour and 15 minutes plus family meal didn't have to take down so we have a pre-shift meeting every night so the chefs come with like all of our 86's we're low on what we'd like to try and push like with things are really delicious um food notes we've changed uh the chanterelle the female on the welbo to spunole with these really beautiful morels that come from the himalayans they're so big this size so delicious so beautiful have a great service guys [Applause] [Music] okay so 453 we open in seven minutes i'm going to show you let me show you the spread of covers tonight so five o'clock we have a good hit this is where we list everyone coming in like people that we know or that are regulars of the family and then any allergies at all seven to 7 30 we get a really big hit 25 30 people more or less of which the 9 30 9 45 is always a good one because you know a lot of people live in the neighborhood that like are like just finishing work or like want to come and relax in the ambience is amazing [Music] like the calm before the storm we have three or four tables coming in the bar is gonna slowly get full up it's gonna get very crazy very quick asal is the one that makes it all happen which is a monster you'll see during service like we none of this would work none of that would work and none of this would work this is what it's all about from the back crazy easy so we've got three chits in already our chips pretty much talk a little bit about people um that are coming in to dine with us we like this a birthday here for evan they have to be out by 7 p.m for instance okay so first order yoko frito cacho we split the coarse line put the table in bold uh they have to do a cacho which is the lettuce so that'll be about two or three minutes we're gonna fire like three or four minutes afterwards our gm's parents are in too we're gonna like we're gonna spoil him it'll be great come on the matcha ricotta encelada mista perfect [Music] i think you always feel somewhat of the pressure right but it's just because i love what i do i wouldn't do anything else that like the adrenaline you don't find anywhere right you can't tell me sitting in front of a computer on an excel sheet it gives you that adrenaline right so like so for me to be able to get really excited starting to ramp up that's something that i think is inherent in a lot of cooks to be honest [Music] okay guys um thank you we'll see you later three i got three more hours we got four more hours of it so we're signing off right now right see you very soon well [Music]

Channel: Bon Appétit

Views: 1,530,439

Keywords: ba chef, bon app, bon appetit, bon appetit on the line, bon appetit rezdora, bon appetit stefano secchi, chef kitchen, day in a chef's life, day in the life of, fancy restaurant, fine dining, food, life of a line cook, line chef, line cook, line cook nyc, line cooking, line cooks, nyc restaurant, on the line, professional chef, professional cook, rezdora brooklyn, rezdora new york, short doc restarurant, sous-chef, stefano secchi, stefano secchi rezdora

Id: OqJUbHn9msE

Length: 12min 31sec (751 seconds)

Published: Wed Apr 27 2022