The sweltering New York City heat this summer has been a major factor in what I cook at home and where I choose to dine out. I can’t even fathom having the oven working at all hours, or eating heavy, rich foods during our multiple heat waves.
Chef and owner Laurence Edelman of the West Village’s Left Bankunderstands my plight and has created dishes that will cool hot New Yorkers down—without ever sacrificing flavor. His summer menu is crafted with local, seasonal ingredients in mind, many of which he gets from the Union Square Green Market.
This New York heavyweight who has cooked at famed restaurants such as Felidia, Mermaid Inn and Barbuto, among others, puts local, fresh ingredients at the core of his cooking ethos, which lends itself to some of the brightest summer dishes in the city. Continue reading