Wednesday, October 20th, 2010

Graffit restaurant will open this November at 141 West 69th Street (between Broadway and Columbus), with the New York debut of Spanish-born chef Jesús Núñez, who built his reputation for artistic and modern Mediterranean food at his highly regarded Madrid restaurants, Polenta and Flau.  Núñez has been hailed as one of Spain’s leading chefs by the Spanish versions of Vogue, Elle, and Gourmet magazines, and both of his restaurants have been at the forefront of Madrid’s culinary scene.  Our My Upper West correspondent, Hillary Hanson, had a chance to speak with Chef Núñez before the opening of his new restaurant.

When did you decide to become a chef?
When I was 17, I began working in restaurant kitchens during the summers.  And when I finished high school I decided I didn’t want to continue studying things that didn’t interest me. So I decided to study cooking and tourism at culinary school in Madrid (Escuela de Hosteleria y Turismo de la Casa de Campo de Madrid).  Once I finished my degree in tourism, I realized that working in the kitchen as a chef allowed me to develop and express my creativity.

You are originally from Madrid, Spain.  Why did you decide to come to New York?
I think it’s always the same story- you meet some one from another country, you fall in love, and you decide to live in the country of origin of that person.  So after I met my girlfriend, who is American, and she told me she wanted to return to New York, I decided, “Why not?” I think everyone dreams of living in New York City at one time or another.

What are some of your favorite dishes to cook?
I’m pretty simple when it comes to eating and liking good food, so one of my favorite dishes to cook and eat is a traditional Spanish dish of homemade french fries, Spanish chorizo and fried eggs.  But I also enjoy cooking Japanese and Asian food.  I make excellent sushi and have fun mixing eclectic ingredients in the makis, incorporating some Mediterranean products into them.

Are there menu selections you are excited about premiering at Graffit?
The truth is the majority of the dishes on the menu are pretty exciting.  They’ll appeal to the majority of diners because they’ll feature a combination of rich and traditional flavors and surprising and modern techniques, and of course there are dishes that speak to my roots in Spain.  The advantage of having a tapas and a dining area in the restaurant allows us to play with a large variety of dishes.  I’ve spoken about the cauliflower egg I’ll be serving, but another dish I’m excited about is the halibut in a vegetable mosaic.

You were interested in graffiti and fine art as a child and your menu selections are presented artistically.  Do you continue to draw inspiration from New York art?
My inspiration is the city of New York- the people, the streets, walking through Central Park, the reflection of the sun on the skyscrapers, the storefronts, the Green Market, the street painters and vendors- everything.

What are some of your favorite ingredients to include in your menu selections?
For the menu we’ll use Spanish ingredients, such as Pimentón de la Vera, saffron, Spanish olive oil (of course).  Our wine list is made up of 100% Spanish wines.  But my very favorite ingredient is the apple.  I love to use it in both savory and sweet dishes.

When you’re not at your restaurants, where do you like to eat in New York? Madrid?
I’m still looking for a favorite restaurant here in New York, but some that I like to eat in are Annisa, Fatty Crab, the Standard Grill for brunch, and if I’m in the mood for Spanish food and don’t feel like cooking, I’ll go to Txikito.  In Madrid my ultimate favorite is Zaranda.

What are three words that describe your food?
Flavorful, Architectural, Risk-Taking

What are three words that describe your personality?
Generous, Outgoing, Inquisitive

What is the most underrated spice?
I think Pimentón de la Vera (Spanish smoked paprika).  There are some chefs that know of it and use it and many others who don’t.

Filed under: Food & Drink, Upper West Side, Upper West Side Blog 1 Comment »
Tags: Chefs, Graffit, Interviews, Jesus Nunez, Openings/Closings, Spanish