My coffee-table book MOTEL | HOTEL featuring Todd Sanfield is now sold-out. I want to thank everyone who purchased a copy.

CHEFS CLUB BY FOOD & WINE Chefs Club by Food & Wine offers its guests a curated menu made up of signature dishes from four contributing chefs. This line-up is selected by Food & Wine Editor-in-Chief Dana Cowin from among the recipients of the magazine’s prestigious Best New Chef awards. Some of the most brilliant, innovative cooks in America and around the world will share their recipes in the restaurant. Meanwhile they will make regular appearances in the Chefs Studio, an intimate open kitchen and private room at Chefs Club designed for parties, cooking classes and special dinners. These are the chefs for our New York launch: Gabriel Rucker, Best New Chef 2007 A lover of offal and ‘little birds with bones,’ Rucker is the chef and co-owner of Le Pigeon and Little Bird Bistro in Portland, OR. Not one to follow recipes, Gabriel cooks off the cuff in a style that is at once classically French and undeniably American. Erik Anderson, Best New Chef 2012 Chicago-born Anderson spent time cooking for Thomas Keller in the Napa Valley and at Copenhagen’s Noma before turning Southern cuisine on its head at The Catbird Seat in Nashville. Next spring, Erik and fiancée Jamie Malone will team up to open Brut in Minneapolis. Linton Hopkins, Best New Chef 2009 Hopkins opened Restaurant Eugene in his native Atlanta in 2004, naming it after his grandfather. A passionate advocate for Southern tradition and local growers, Linton insists that making mayonnaise from scratch, and teaching others to do the same, can change the world. Lachlan Mackinnon-Patterson, Best New Chef 2005 Originally from Toronto, Patterson pursued culinary school and apprenticeships in Paris. Yet it took a stint at The French Laundry in Yountville, CA for Lachlan to discover his real passion: Italy. Since 2004, he has found inspiration in the regional cuisine of Friuli-Venezia Giulia at Frasca Food and Wine in Boulder, CO. MENU TO SHARE ISLAND CREEK OYSTERS, Fresno Chili, Cucumber Mignonette Chef Erik Anderson 20 JAMON IBERICO DE BELLOTA, Beaten Biscuit, Sunchoke Relish Chef Linton Hopkins 25 RATATOUILLE TARTINE, Piquillo Peppers, Basil Oil 12 BROCCOLI PIZZETTA, Chili, Walnut Pesto 14 DIAVOLA PIZZETTA, Salami Napolitana, Smoked Mozzarella, San Marzano Tomato, Chili Oil 17 Chef Lachlan Mackinnon-Patterson APPETIZERS SALAD OF THE MONTH Food & Wine Magazine by Chef Michelle Bernstein 14 Watercress, Jalapeño, Watermelon, Pistachio, Chive Vinaigrette CHEFS CLUB SALAD 13 Beets, Tête de Moine, Mint, Basil, White Balsamic FLUKE CRUDO 19 Preserved Lemon, Espelette Pepper CHILLED SPRING PEA SOUP 15 Espellette Croutons, Pea Cream, Pickled Pearl Onions JOHNNY CAKE Chef Linton Hopkins 16 Asparagus, Spring Greens, Mojo Rojo FLOUNDER WITH ONIONS Chef Erik Anderson 18 Grilled Spring Onions, Roasted Chicken Skin Bouillon, Morel Mushrooms, Trout Roe SMOKED & SEARED HUDSON VALLEY FOIE GRAS Chef Gabriel Rucker 26 Sunchoke, Buttermilk-Thyme Jam, Duck Confit, Apple MAINE DIVER SCALLOPS 17 Quinoa, Meyer Lemon, Calabrian Chili Oil LOW COUNTRY SEAFOOD PAN ROAST Chef Linton Hopkins 22 Anson Mills Grits, Carolina Trout Roe, Paprika POTATO GNOCCHI 16/26 Morel Mushrooms, Spring Onion, Asparagus, Fava Beans ENTREES LOBSTER CANNELLONI Chef Lachlan MacKinnon-Patterson 27 English Peas, Tangerine, Agretti BUCATINI ALLA CARBONARA Chef Lachlan MacKinnon-Patterson 20 Sfoglini Bucatini, Smoked Guanciale, Red Onion, Hudson Valley Egg Yolk, Pecorino Ginepro BLACK BASS 30 Market Carrots, Castelvetrano Olives, Maitake Mushrooms, Carrot-Chipotle Jus ARCTIC CHAR 29 Peas, Baby Romaine, Pearl Onions, Pistachio, Coconut Curry Sauce LE PIGEON Chef Gabriel Rucker 38 Dirty Rice, Chicken Liver Mustard, Salsa Verde SASSO CHICKEN Chef Gabriel Rucker 32 Grilled Zucchini, Marcona Almond, Black Truffle, Cipollini Onion COLORADO LAMB CHOPS Chef Lachlan MacKinnon-Patterson 39 Cotechino, Endive, White Beans, Pear ST. CANUT PORCELET IN BROTH Chef Linton Hopkins 36 Loin, Shoulder, Belly and Leg, Spring Roots, Ham Broth THAI GLAZED SHORT RIBS FOR 2 Chef Erik Anderson 86 Barrel Aged Fish Sauce, Broccoli, Peanuts, Mint, Cilantro BONE IN FILET MIGNON Chef Erik Anderson 56 Onion Glaze, Bone Marrow, Spring Vegetables, Horseradish SIDES 10 ROASTED BABY CARROTS, Pistachio Granola, Carrot Puree GRILLED ASPARAGUS, Herb Jus, Parmesan ROASTED WILD MUSHROOMS, Parsley BROCCOLINI, Chili, Parmesan POTATO PUREE, Crispy Potato Skin, Raspberry Powder Chef Erik Anderson Culinary Director: Didier Elena Executive Chef: Matthew Aita