Tasty Tidbits: Gastroarte
Their site tells us:
It is Gastroarte's intention to bring New York an outlet for the modern cuisine that has put Spain on the culinary map as one of today's international gourmet destinations. In following Chef Núñez' passion for fusing old-world recipes with new-world preparations, Gastroarte is a meeting place for authentic Spanish flavors and nontraditional techniques, a crumble of Mediterranean and multicultural ingredients and molecular methods.
The menu showcases rich, imaginative cooking with a focus on simple yet robust flavors and also reflects Chef Núñez' youthful history as a graffiti and fine artist. In the kitchen, he draws inspiration from his love of urban design and street art, designing his dishes to be colorful creations that many diners say are "too beautiful to eat." The stage for these edible works of art offers its diners two unique dining experiences. In the Tapas and Bar Room guests can enjoy reinterpretations of Spanish tapas, while in the Dining and Garden Rooms a beautifully created dinner menu is available featuring the exploration of shape, color and most importantly flavor.
Executive Chef & Founding Partner
At the age of 24, Núñez made a name for himself in Madrid when he opened the doors to his first restaurantPolenta, introducing young cosmopolitan foodies to his bold flavors, playful use of ingredients and aesthetic plating style. During its decade-long tenure, Polenta was named European publisher teNeues’ list of “Cool Restaurants Madrid” in 2005, in addition to earning a coveted spot in Madrid’s 2009 Black-Guide, a prestigious guide to the Spanish capitol’s hottest restaurants.
Núñez’ second restaurant, Flou, joined its sister location among the pages of Elle, Instyle and Vogue magazines as one of the most talked-about eateries on the Madrid culinary scene. Often the restaurant of choice for Madrid television and movie stars, such as Belén Rueda and Nacho Duato, Flou had been called “the workshop of the prodigal chef” by the Spanish press in reaction to Núñez’ unique texture and flavor contrasts, architectural plating style and use of molecular techniques.
Despite appearances, Núñez did not always feel passion for the kitchen. While he was certain university was not for him following high school graduation, the only thing he was sure of was his drive to do something creative with his life. It was only once his father gave him an ultimatum - become an air-conditioning installer union worker or choose a career path - that Núñez decided to pursue a culinary career in tandem to his work as a graffiti artist.
Seventeen years, two restaurants, and a stint as Spain’s culinary ambassador to Korea and numerous accolades later, the chef’s newest venture, Gastroarte, opened it’s doors in January 2011 serving his signature modern Spanish cuisine.
We can't wait to tell you more!
http://gastroartenyc.com/
The menu showcases rich, imaginative cooking with a focus on simple yet robust flavors and also reflects Chef Núñez' youthful history as a graffiti and fine artist. In the kitchen, he draws inspiration from his love of urban design and street art, designing his dishes to be colorful creations that many diners say are "too beautiful to eat." The stage for these edible works of art offers its diners two unique dining experiences. In the Tapas and Bar Room guests can enjoy reinterpretations of Spanish tapas, while in the Dining and Garden Rooms a beautifully created dinner menu is available featuring the exploration of shape, color and most importantly flavor.
Executive Chef & Founding Partner
At the age of 24, Núñez made a name for himself in Madrid when he opened the doors to his first restaurantPolenta, introducing young cosmopolitan foodies to his bold flavors, playful use of ingredients and aesthetic plating style. During its decade-long tenure, Polenta was named European publisher teNeues’ list of “Cool Restaurants Madrid” in 2005, in addition to earning a coveted spot in Madrid’s 2009 Black-Guide, a prestigious guide to the Spanish capitol’s hottest restaurants.
Núñez’ second restaurant, Flou, joined its sister location among the pages of Elle, Instyle and Vogue magazines as one of the most talked-about eateries on the Madrid culinary scene. Often the restaurant of choice for Madrid television and movie stars, such as Belén Rueda and Nacho Duato, Flou had been called “the workshop of the prodigal chef” by the Spanish press in reaction to Núñez’ unique texture and flavor contrasts, architectural plating style and use of molecular techniques.
Despite appearances, Núñez did not always feel passion for the kitchen. While he was certain university was not for him following high school graduation, the only thing he was sure of was his drive to do something creative with his life. It was only once his father gave him an ultimatum - become an air-conditioning installer union worker or choose a career path - that Núñez decided to pursue a culinary career in tandem to his work as a graffiti artist.
Seventeen years, two restaurants, and a stint as Spain’s culinary ambassador to Korea and numerous accolades later, the chef’s newest venture, Gastroarte, opened it’s doors in January 2011 serving his signature modern Spanish cuisine.
We can't wait to tell you more!
http://gastroartenyc.com/
