John DeLucie
Located just north of the Meatpacking District, the stylish Maritime Hotel has been packed bare shoulder to shoulder by the beautiful people since opening day. Anchor restaurant La Bottega is one of the main attractions-Calvin Klein even held his Fashion Week after-party there. But even though many of La Bottega's "diners" may never have ordered more than a Vodka Red Bull, chef John DeLucie has been delighting foodies in the know with his Italian fare. The expansive La Bottega features a small kiosk selling fresh flowers, international magazines, and imported cigarettes, a café-bar, outdoor terrace, and restaurant open late into the night. New York Daily News critic Pascale Le Draoulec wrote that "at any hour, I'd devour the rare slices of tuna surrounded by a posse of sautéed white beans drunk on olive oil, parsley, and shallots."
Le Draoulec also relished the shredded escarole and fava beans with pecorino, "so pleasantly sharp and lemony, it's like spring cleaning for your buds"; the "homey and tender" chicken cooked under a brick; and the "seductively simple" whole branzino. The rabbit ragù with pappardelle, she wrote, is a "standout." In The New York Observer, Moira Hodgson called DeLucie's grilled sardines one of her favorite dishes, describing it as "extremely fresh, perfectly cooked under a golden skin," while in New York magazine, Beth Landman noted that DeLucie's "bright, appealing plates" were "a pleasure to find." Landman, too, singled out the sardines and the tuna with white beans, as well as crunchy artichokes in white truffle oil and salmon tartare with scallions and basil.
DeLucie came to the Maritime after working as the executive chef of the übertrendy Soho and Tribeca Grand hotels. A Brooklyn native of Italian-American descent, DeLucie attended New York University, receiving a B.A. in business. After working in business for several years, DeLucie decided to pursue his passion for food, enrolling in the New School Culinary Arts program, where he attained his master chef degree. Post-graduation, DeLucie worked for some of the city's most prominent chefs and restaurants, including Andy D'Amico and David Walzog at Arizona 206, Rick Laakkonen at Luxe, Rick Moonen at Oceana, and Jonathan Waxman at Colina. His next move was to Long Island's East End, where he ran the popular Bridgehampton Café.
Chef's Recipes :
Lobster and Crumpets with White TrufflesCheck our Calendar to find out about Chef's Night Demos
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