Williamsburg favorite Maison Premiere has long been known for their Oysters and cocktails in a space full of New Orleans’ vibes. Now with the hiring of chef Jacob Clark (formerly of Carbone and Acme) the menu is going to undergo some changes to match that Nola spirit. From Forbes:
Still, his desire to cook it continued. “One of my first memories was cooking gumbo with my grandmother,” he says, learning how to balance the ingredients and the intensity of flavor. So when he accepted this job, a seafood gumbo was the first thing he placed on the menu. He starts with a homemade roux (the base composed of painstakingly stirred flour and butter) that takes three and a half hours to prepare -many restaurants can’t take the time and buy a commercially made base. He then piles in blue crab from Maryland and Virginia, Jonah crab from Maine, Gulf shrimp, east coast oysters and Andouille sausage. I’ve eaten a lot of gumbo in my numerous visits to New Orleans and this is as good as anything there and better than anything you can find in New York.
Read more about the delicious updates at Forbes.