Chef-Tested, Chef-Approved: April Bloomfield’s Bite-Size Guide to NYC
Produced in Collaboration with Bon Appetit • Written by Garrett Snyder • Photos by Tanveer Badal
In the 15 years since she arrived in New York City, April Bloomfield has literally taken the city by storm. From The Spotted Pig to The Breslin, her passion for exceptionally sourced ingredients and elevated rustic fare has earned her accolades including a James Beard Award for “Best Chef: New York City.” We asked this master of the craft to share where she eats around town, and we’re taking you along with us.
A Salt & Battery in the West Village has long soothed the souls of homesick British expats—including Chef April Bloomfield—with its excellent fish and chips.
With its nautical theme and open kitchen, A Salt & Battery offers homey hospitality and efficient deep-fried service.
Chef April says A Salt & Battery’s fish is especially light and crispy, pairing perfectly with a dash of mildly sweet malt vinegar.
Guests flock to Maialino, owned by the celebrated Union Square Hospitality Group, for restaurateur Danny Meyer’s warm sense of service.
From morning till night, guests at Maialino enjoy a menu of Italian-inspired dishes (including the namesake sucking pig).
Also called a “brioche caramellato,” Maialino’s toffee sticky buns are made late at night to ensure maximum freshness in the morning.
Chef April Bloomfield swears these indulgent sticky buns, featuring a molten sticky sauce, are well worth the detour—and they can even be preordered by the dozen!
After making his name at ABC Kitchen, chef Dan Kluger opened his first venture as chef/restaurateur at Loring Place in the West Village.
From this reclaimed wood table to the earthy color palette, every detail at Loring Place is informed by nature and the seasons.
Chef Kluger is known for infusing chilies and ginger into seasonal American cuisine, and Chef April’s favorite dish—his fluke crudo—features the former alongside crunchy radishes and citrus.
Chef April Bloomfield has always had a soft spot for the warm ambience of the British pub, as evidenced by the decor at The Breslin in NoMad.
One of the nicest elements at The Breslin is the open kitchen, where diners can watch plates of decadent meats and colorful vegetables receive the finishing touch at the pass.
The Breslin is located in the design-focused ACE Hotel, which lies just northwest of Madison Square Park.
Chef April Bloomfield ages The Breslin house rib eye for up to 60 days before searing it to the perfect bronze crust in a Swiss steel pan.
After already finding epic success on the West Coast, chef Danny Bowien launched his landmark Mission Chinese on the fringes of NYC’s Chinatown.
While the dishes at Mission Chinese may be inspired by traditional Asian recipes, they always pack a funky punch that’s decidedly American in style.
Chef April loves experimenting with Asian flavors, like the Sichuan peppercorns in Mission Chinese’s mapo tofu, which numb the mouth with a buzzy, peppery sensation.