Left Bank

Executive Chef & Owner: Laurence Edelman
Cuisine: Modern American with European Influences
Vibe: Casual / Cozy / Neighborhood feel
Location: 117 Perry Street (at Greenwich Street)
Website: Left Bank

It’s always great to be back at Left Bank, especially with wonderful friends like Ziggawow and SaraDISH. Many thanks to Chef Laurence Edelman for saving three handmade pork and shrimp dumplings for us — they are the best! I’m a huge fan of Chef L’s pastas, too, and the capricci pomodoro was incredible. I scarfed down the whole bowl and almost ordered another one to take home. Thank you, Ziggawow, for treating me to an early birthday dinner!

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Roasted beets, Swiss chard, and poppy creme fraiche 

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Pork and shrimp dumpling

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Capricci Pomodoro with burrata, anchovy, and basil

Left Bank

Left Bank [movie night]

To celebrate summer in NYC, one of my favorite restaurants, Left Bank, is showing classic movies every Sunday until the end of August. Chef Laurence Edelman will be serving up some special dishes to complement each of the films — and there will be yummy seasoned popcorn to munch on! I was super psyched to check out the screening of Back To The Future with my bestie, SaraDish. We arrived early to get our grub on before the movie. We sipped on a specialty cocktail, appropriately named “The Flux Capacitor”, and shared several scrumptious dishes: Provençal fish soup with rouille crouton and gruyere and flourless Swiss chard cake with sliced radish and mustard. During the movie, we got hungry again so we ordered the special entree: tuna melt with pancetta and Parmesan fries and indulged in some profiteroles with vanilla ice cream. All of the food was absolutely amazing! I’m seriously obsessed with that fish soup. I had such a blast sitting with SaraDish, Chef Laurence, and his adorable mom while watching one of my favorite movies and feasting on great food. Thank you, Chef L, and your awesome team for an incredibly fun evening! (Before I left, I couldn’t resist ordering the Capricci Bolognese to go — and I ended up munching on it as a late night snack. SO GOOD!)

Left Bank: 117 Perry Street (at Greenwich Street)

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Left Bank Picture Show

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Tonight is Back To The Future!

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Chef Laurence outside of Left Bank

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Provençal Fish Soup with Rouille Crouton and Gruyere

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Flourless Swiss Chard cake with Sliced Radish & Mustard

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Movie night popcorn

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I love this movie!

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Special entree: Tuna Melt with Pancetta and Parmesan Fries

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Profiteroles

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Take home pasta: Capricci Bolognese, Pork and Beef Ragu, Parmesan

Left Bank [movie night]

Left Bank [happy hour]

Happy hour at Left Bank totally rocks. Narragansett beers for $4 and scrumptious eats for $20 (an app + a pasta or two small plates + an app). What a steal! We feasted on Chef Laurence’s amazing Mongolian fish dumplings and perfect spring pastas (Potato Gnocchi and Spaghetti al Limone). Love ya, Left Bank!

Left Bank: 117 Perry Street (at Greenwich Street)

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Mongolian Fish Dumplings with lemon and scallion

Spaghetti al Limone with garlic and grana

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Potato Gnocchi, fava beans, sunchokes, spring garlic & chili

Narragansett Beer

Left Bank [happy hour]

Left Bank [happy hour]

I have been a big fan of Left Bank for a while, and they just gave me a reason to become an even bigger fan:  HAPPY HOUR! Every day from 5 – 7pm.  That’s right, every single day of the week. There’s lots of awesome specials, including 1/2 price wine and specialty cocktails and $2 beers (those prices make me happy). :)  If you start getting hungry after all that drinking, there’s a happy hour menu that gives you an app & a pasta or two small plates and an app for only $20.  Yes, please!  I enjoyed several cans of Narragansett (knowing it was only $2 made it taste even better) and shared the lobster puffs with champagne cream and strozzapretti with lamb sugo, caramelized onions, and pine nuts with my colleague. We threw in a chocolate brownie a la mode afterward just for fun.  Chef Laurence Edelman came by to say hello and brought us some of his amazing dumplings — Thank you so much, Chef! And thanks to our fabulous Louisiana bartender, Claiborne. We’ll be back again soon!

Left Bank: 117 Perry Street (at Greenwich Street)

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$2 cans of Narragansett 

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Lobster puffs with champagne cream

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Strozzapreti pasta with lamb sugo, caramelized onions, and pine nuts

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Chocolate brownie a la mode

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Thank you, Chef Laurence, for these delicious dumplings! Juicy pork & beef filling… Mmm mmm good. 

Left Bank [happy hour]

Left Bank

After Superstorm Sandy hit NYC and devastated many homes and businesses, Left Bank kept its doors open, cooked without electricity, and served diners by candlelight. It became a hub for neighbors in the West Village when they had nowhere else to go. One year later, Left Bank is partnering with City Harvest to raise money for further Sandy relief. For four nights, they are preparing a special menu where every dish will be made without the help of electrical tools and customers will dine by candlelight. Sounds pretty amazing to me! I am a huge fan of Left Bank and Chef & Owner Laurence Edelman, and I am proud to support such a worthy cause. My foodie bestie, SaraDISH, and her hubby, Estevino, rounded up a group of fellow food lovers for dinner on the first night of “Lights Out for Sandy”.  We all enjoyed delicious dishes such as the roasted beet salad, hand cut pappardelle with beef & duck sugo, and roasted spaghetti squash. If you don’t have dinner plans yet, or if you do, change them and come dine at Left Bank from Oct 31 – Nov 2. You’ll be eating amazing food and supporting a great cause!

Left Bank: 117 Perry Street (at Greenwich Street)

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Supporting “Lights Out For Sandy”

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Domaine Bois De Boursan Chateauneuf-du-Pape

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Roasted beet salad, pears, swiss chard, creme fraiche

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Hand cut pappardelle, braised beef & duck sugo

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Roasted spaghetti squash, butter & chives

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Dining by candelight

Left Bank

Left Bank

I brought a few friends with me to Left Bank so they could experience Chef Laurence Edelman’s fresh, delicious food. Since there were four of us dining together, we ordered a bunch of plates to share — my favorite thing to do! Loved the burger, mongolian dumplings, and fiorentini, all of which I tried for the first time tonight. I had to order a few dishes that I absolutely adore — the shaved gravlax and zucchini salad (such a perfect summer salad!) and the pappardelle with zucchini and squash (can you tell them I’m obsessed with zucchini?).  We also had the privilege of tasting a brand new dish that was not on the menu:  pan-seared smoked salmon with  zucchini ricotta. Everyone LOVED it! For dessert, we shared the lemon blueberry tart and the peach & frangipane galette, which I had seen on Instagram and knew that I had to try it — both were just perfect. A million thanks to Chef Laurence Edelman for yet another fantastic meal. I’m a Left Bank fan for life! Love their new logo, by the way. :)

Left Bank: 117 Perry Street (at Greenwich Street)

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bar burger, potato roll, gouda, onions

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mongolian dumplings, soy, lime & scallion

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seared smoked salmon with zucchini ricotta — special dish that was not on the menu

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shaved zucchini & gravlax salad, radicchio leaf, fresh ricotta

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pappardelle, zucchini & squash, hazelnuts, sage, pecorino

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fiorentini, slow cooked pork and beef ragu, parmigiano reggiano

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peach and frangipane galette, cinnamon ice cream

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lemon blueberry tart, whipped cream

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I love the new Left Bank logo!

Left Bank

Table Talk with Chef Laurence Edelman

Current Gig
Executive Chef and Owner, Left Bank

About the Chef
Chef Laurence Edelman began his culinary career by shucking oysters at Cooter Brown’s Tavern & Oyster Bar in New Orleans during undergrad. After finishing school, he moved to Boston and worked at several upscale restaurants – Upstairs at the Pudding, L’Espalier, and Sel de la Terre – before settling in New York City. Here in Manhattan, Chef Edelman learned how to make Italian pastas at Felidia and spent a number of years at The Red Cat as Sous Chef. He describes his time at The Red Cat with Chefs Jimmy Bradley and Bill McDaniel as “transformative”. Chef Edelman went on to work at Barbuto under Jonathan Waxman and then became the Executive Chef at The Mermaid Inn and The Mermaid Oyster Bar. Two years ago, he opened Left Bank, which is known for its fresh, seasonal American cuisine.

Left Bank: 117 Perry Street (at Greenwich Street)

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Chef Laurence Edelman outside of Left Bank

Where did you grow up?
I grew up in South Orange, New Jersey. It’s a suburban town. I had a really nice childhood there.

What did you enjoy eating most as a kid?
The parents of one of my best friends used to drive into the city to Zabar’s every weekend. They had a station wagon.  When they came back home, they would pull that station wagon into their driveway and I would just be there, waiting. (Laughing)  By the way, we’re still really close friends, and I buy meat from him now.

At the moment, what is your favorite ingredient and what do you like to make with it?
This year has been very strange for vegetables. It took a long time for things to show up at the markets. Zucchini, peppers, and tomatoes finally started to come around – they’re great. But mostly it’s about fruit for me this year, which is kind of rare because I’ve never been super into fruit. In particular, the peaches, especially white peaches, which we have made pies with at the restaurant. I’ve been doing a lot of baking this year.

What kitchen items are important for a home cook to own?
Besides a good knife, good cutting board, and heavy pots and pans, I’d say one black steel pan that you only use for eggs. You never wash it, you just wipe it out and that’s it. Just use it for simple eggs, nothing fancy. No cheese or anything else. There’s also a can opener that you can get from Korin, a Japanese company. We have one in the Left Bank kitchen – it’s really handy!

If your food were music, what music style(s) would it be and why?
I would say Jazz because it’s very improvisational, like my food. I pretty much decide in the moment what a dish is going to be like.

Where are your favorite places to travel for the cuisine?
Vietnam was an incredible food experience. We were there for two weeks and it was incredible. We took tours of the markets, and we had an interpreter and a guide with us. There’s not a lot of refrigeration where we were in Hanoi. People go to the markets three times a day – every meal they go to the market to buy what’s there, it’s all alive and very fresh.  That was pretty amazing. I like to go to Paris for anything baked. And I really want to go to Vienna next.

If you had not gone the culinary route, what would you have done instead?
When I was a kid, I wanted to be a National Geographic photographer. I have a camera now and I take pictures on my iPhone. Instagram is where most of them end up.  At the time, I thought it was the coolest job you could have. You get to travel and you’ve got to really…  get down in the bush. Know what I mean? (Laughing)

Which chef do you admire most right now?
That’s a really good question and a really hard one to answer. There are so many great chefs out there. I think the chef who is kicking the most ass right now is Justin Smillie, the Executive Chef at Il Buco Alimentari e Vineria. He has something in him that makes him stronger than most other people that I know. He’s incredible to watch. He is also impossible to work for, but he’s incredibly talented. (Laughing)

When you get a chance to dine out, where do you like to go?
Left Bank opened two years ago, and I haven’t done as much dining out as I’d like to. But I do go and check out other West Village restaurants to see who’s in the neighborhood and what people are eating. I know I just mentioned Il Buco, but that’s a really good one.

If you had to give up one of the five food groups (Bread & Potatoes; Milk & Dairy; Meat & Fish; Fat & Sugar; Fruits & Vegetables) and could not eat anything from that group for the rest of your life, which one would it be and why?
This is impossible! (Laughing) I can’t give up bread and potatoes – that equals pasta. I’m so depressed right now just thinking about it.  (More laughter)  I don’t know… probably Milk and Dairy. I just wouldn’t have cheese anymore, which would be terrible, but I could survive. The rest of the stuff I need too badly!

Table Talk with Chef Laurence Edelman

Left Bank

Back at Left Bank for dinner — I’m pumped! Chef Laurence Edelman is known for using fresh, seasonal ingredients in his cooking and is always coming up with fun and creative dishes. It’s been a few months since my last meal here and I’m excited to see what new dishes on are on the menu. SaraDish and I sat at the bar and shared a bottle of Pigato (a crisp Italian white wine) recommended by the bartender — it was the perfect choice for a hot summer night. Our meal consisted of five delightful plates: beefsteak tomatoes with spring onions & basil, steak tartare crostini, shaved zucchini & gravlax salad with fresh ricotta, swiss chard pie with fried egg, and pappardelle with zucchini, squash & pecorino. I absolutely loved every single dish! It was literally a combination of my most favorite things to eat in the world. I have to give a special shout out to the swiss chard pie (I love savory pies and I’ve never had a pie like this before!) and the pappardelle (unbelievably delicious… I’m coming back for more very soon). We had the maple syrup pie with creme fraiche for dessert — a great end to a sensational meal. :)

Left Bank: 117 Perry Street (at Greenwich Street)

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Welcome to Left Bank

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Loved this Pigato recommended by the bartender

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beefsteak tomatoes, spring onions, mixed basil

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steak tartare crostini, capers, seasonal pickle

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shaved zucchini & gravlax salad, radicchio leaf, fresh ricotta

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swiss chard pie, cheddar, confit garlic, fried egg

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pappardelle, zucchini & squash, hazelnuts, sage, pecorino

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maple syrup pie

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Private dining room (lower level)

Left Bank