“It's Napa & Co. that's been singlehandedly holding the fine-food fort here for several years. A recent visit found the pretty, wine-themed bastion of excellent cuisine still firmly rooted in the game, thanks to sparkly young chef Arik Bensimon. He sources locally wherever possible and pairs his dishes brilliantly with the exhaustive wine options offered at the restaurant. Pursuers of culinary excellence take note: It's time to hit Stamford for some serious and inspired food.” June 2009
We can list a litany of restaurants and chef's that Arik has learned, matured, inspired and developed his culinary talents from but we thoughht it would be more interesting to get a peak into the person not just a resume...
Q. Secret ingredient you use as a go to:
A. Fresh lemon juice, because it brightens things up
Q. Restaurant you're dying to try:
A. Pierre gagnaire in Paris, Ever since I have learned about him I have always wanted to eat there, I really admire him for being so humble and able to the risks he does with ingredients.
Q. Chef you admire:
A. I really admire Thomas Keller for his perfectionism, and being a “modern Chef” as he says
Q. When did you decide you wanted to be a chef?
A. I decided I wanted to be a professional chef at around thirteen years old
Was working at a restaurant in manhattan at age thirteen it was owned by my aunt an uncle I used to open up alone at six oclock every morning ,it really taught me about responsibility at a young age.
Q. Favorite kitchen gadget:
A. Vita prep blender, it’s a workhorse in my kitchen
Q. Best memory with food...
A. My memories of food are always very present but my fonderst memories are when my grand father used to fry whole sardines and serve them with harissa
Q. How do you work on your feet for so long:
A. currently wear clogs, once broken in they are so so comfortable
Q. Pet peeve:
A. lazy people, and fingerprints on plates
Q. Hangover food: greasy hamburger with pickles
Q. Culinary school: Culinary Institute of America
Q. How do you drink coffee or tea? a lot of coffee with milk and sugar and once in a while green tea
Q. WIne or Beer? I preffer wine but theres nothing like a cold Stella
Q. Favorite Pizza? Colony, love thin crust
Q. Great underestimated restaurant city? Atlanta
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