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Well seasoned
Josh EdenPhotograph: Beth LevendisJosh Eden, chef-owner, Shorty's .32
The meteoric rise of certain chefs hasn’t altered Josh Eden’s view of how restaurants work. “This is one of the last industries around where you truly have to pay your dues to get to the top,” says the 12-year vet of the Jean-Georges Vongerichten empire. “I like to think that some of the success of [Shorty’s .32] has to do with the fact that I did things the old-fashioned way.”
Eden left 66 last year, not to apply his haute pedigree to another temple of fine dining but to open a neighborhood bistro. At Shorty’s .32 (199 Prince St between MacDougal and Sullivan Sts, 212-375-8275), burgers and simple roasted chicken stand in for the delicate preparations that are Vongerichten hallmarks. “I express myself through technique and ingredients,” he says.
But the JGV influence is there. Even his meat-and-potatoes dishes demonstrate superlative skill: A New York strip anointed with a glossy jus and jewellike cippollini onions is far more elegant than it has to be. Like most of Eden’s staples, it offers a glimpse into his three-star past. —JR
Time Out New York / Issue 650 : Mar 12–18, 2008
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I just ate here tonight, it was phenomenal! The waitstaff was attentive and pleasant, the decor was inviting and in keeping with the food. The food is absolutely beyond expectations. Everything was fresh, and perfectly seasoned. You need to go to Elettaria!
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