On today's episode of THE FOOD SEEN, how does one revive a nearly 100-year-old speakeasy, and sacred New York City establishment? Well, Victoria Blamey came to Chumley's, with her Chilean heritage and worldly repertoire, making it anew and paying homage to the past? She kept the burger and beef tartare, but made them hers, adding bone marrow the burger, and serving the tartare with puffed beef tendon, confit tomatoes, and Ombra sheep cheese. It's a window into her world, in a windowless establishment, that has long been a literary and culinary hub.
On today's episode of THE FOOD SEEN, how does one revive a nearly 100-year-old speakeasy, and sacred New York City establishment? Well, Victoria Blamey came to Chumley's, with her Chilean heritage and worldly repertoire, making it anew and paying homage to the past? She kept the burger and beef tartare, but made them hers, adding bone marrow the burger, and serving the tartare with puffed beef tendon, confit tomatoes, and Ombra sheep cheese. It's a window into her world, in a windowless establishment, that has long been a literary and culinary hub.
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