A SLICE OF LIFE
WITH CHEF ANGIE BERRY
Kitchen tool you can’t live without? What would your last meal be?
“My Masamoto or Masahiro knife.” “OK, this sounds strange, but it’s what popped in my head first: soft scrambled
egg with smoked salmon, brioche toast. And I’d like some trout and salmon roe
What is a favorite meal you cook friends or family?
with crème fraîche and caviar on the side. Texas BBQ would be a close third.”
“Even though I get requests a lot, I don’t do the same thing over and over.
Once, I made an exception when I moved to Texas for a short time. Where can you find Texas BBQ in New York City?
There were no halal food carts like they have in New York City. “Nowhere! No one does it here like they do in Texas.”
My spouse begged me to make halal-style chicken and rice, so I did.”
What are your favorite top three NYC restaurants?
Favorite spice? “For new places, I like Perla. For a longtime favorite, I love
“Star anise. It’s interesting with braised meats. It reminds me Eleven Madison Park. Salt & Fat is my neighborhood joint.”
of home cooking.”
Most bizarre task you had to do during your early chef years?
Cooking motto? “After 13-hour shifts at Gotham Bar and Grill, I went home and lifted
“Keep it fresh and put a twist on everything.” weights so I would be able to lift those 5-gallon stockpots.”
Dish you’re most proud of? Best day at Asiate?
“I’m pretty critical. I always think I can do better. “This sounds so cliché, but everyday is the best day. Everyone’s crazy in a
It’s always the latest dish. Right now it’s the duck.” restaurant kitchen, but I think we all have a bit of nurturing inside us.
We want to see our guests happy. And they are at Asiate.”
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