Community Corner
Meet the Chef: Eric Gabrynowicz of Restaurant North
This week Patch meets up with the 2011 James Beard "Rising Chef of the Year" nominee who is creating a gastronomic buzz in Northern Westchester.
Some just know early on what their future holds for them.
Eric Gabrynowicz, chef of Restaurant North in Armonk— found his passion for food at a young age, inspired by his Italian grandfather’s delicious Sunday suppers served each week in Queens.
Exploring a possible career in the restaurant industry, Gabrynowicz began as a dishwasher at a restaurant in his hometown of Montgomery, NY at age 14.
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Bit by the culinary bug, he began working at Sycamore Farms in Middletown, where owners Sue and Henry took him under their wing and introduced him to such talented New York City chefs as Dan Silverman, Michael Romano, Ken Callaghan and Floyd Cardoz. Fast forward one year, and Gabrynowicz found himself working at restaurateur Danny Meyer’s Union Square Cafe.
After graduating from the Culinary Institute of America with honors, he returned to Meyer's acclaimed restaurant group, making the rounds at Tabla, Blue Smoke, Hudson Yards, and eventually working his way up to the Sous Chef position at Union Square Cafe.
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Gabrynowicz said he received two valuable things from his experiences with Meyer: valuable gastronomic knowledge—and a wife. He met and married Jenni after they worked together at Tabla.
It was after he left New York City—and after he'd made the leap to his first executive chef position in Garrison, at Tavern—that he felt ready to strike out on his own.
“After a great stint at Tavern, I left to partner up with longtime Danny Meyer alumn—and a great friend—Stephen Mancini. We opened North."
The farm-to-table restaurant has been open nearly a year now and is fully booked every weekend—just try to get a reservation.
Patch Q&A with Eric:
What, or who, inspired you to become a chef? It was certainly a mixture of my grandfather’s influences and an instant love of the fast-paced sometimes crazy culture!
How do you describe your style of cooking? Add cliche here...just kidding. Simple and ingredient-driven.
What's your favorite unconventional ingredient as of late? Red quinoa.
What would be your requested “last meal?” Dumplings and a chorizo torta from my favorite Queens taco truck.
What’s the most unusual request you’ve ever received from a diner? Beet salad without beets.
What tickles your fancy when not cooking? Playing poker and watching Mets baseball.
What’s your perfect night out? Definitely involves Happy Hour, followed by an inspiring dinner, followed by hanging out with my wife Jenni, the dog, and a cigar.
What current food trend turns you off? I think all food trends have a place...You can learn so much from the development of them whether they be ingredients, techniques, or gimmicks. I will never be turned off by trends until the day I stop learning from them.
Is there any food in the world you refuse to eat? I have a few dislikes, but I almost secretly like to order them to see if my dislikes will turn into likes.
What local eateries do you frequent? I find I always have a good meal at X20 in Yonkers and therefore return constantly. I also think David Dibari's Italian comfort food at The Cookery [in Dobbs Ferry] is the kind of food that makes my soul happy.
386 Main St., Armonk
914-273-8686
