MOST OF YOU reading this column probably don’t think of the stern-faced, spotlessly attired Alfred Portale as one of the wild, bomb-throwing revolutionaries of the culinary set. But in his day, the recently deposed chef and co-owner of that august Union Square dining destination Gotham Bar and Grill was famous for all sorts of radical notions and innovations. He was one of the original pioneers of a certain downtown Greenmarket cuisine that came to be called “farm to table” cooking, of course, and the father, famously, of the imitated stacked-plating method known as “vertical cuisine.” He turned simple preparations like seafood salad into the height of style before gourmet comfort dishes were fashionable, and he let loose the scourge of tuna tartare on an unsuspecting dining public after spying a tuna hand roll in a local Japanese restaurant.
This story is from the January 20 - February 2, 2020 edition of New York magazine.
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This story is from the January 20 - February 2, 2020 edition of New York magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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