Alfred Portale
When Alfred Portale crafted his first menu for the Gotham Bar and Grill in 1985, the unprecedented and sophisticated playfulness he brought to "serious" food quickly established him as one of the pioneers of New American Cuisine. Since then, Gotham has become a United States dining institution and has earned an unprecedented four three-star reviews from The New York Times, among other accolades and honors.
Chef Portale, who graduated first in his class from the Culinary Institute of America in 1981, continues to create revolutionary new dishes today. Just as he first captured the attention of New Yorkers with his Fettuccine with Lobster Bolognese sauce, he today treats them to such unexpected delights as the classic Rack of Lamb with a Sweet Prawn and Baby Artichoke Risotto flavored with Prosciutto di Parma, Lemon, and Chervil Butter. Another dish is his Seared Yellowfin Tuna with Rosemary, Savory Pappardelle, and Caponata.
Portale's food receives national and international recognition, with high-scoring reviews in travel guides, and photographs and recipes in major food journals. Named the Best Chef in New York in 1993 by the James Beard Foundation, his kitchen has become a place where apprentices and trained cooks alike share in a wealth of knowledge and creativity.
To share his recipes with an increased fan-base, Portale unveiled his first cookbook , Alfred Portale's Gotham Bar and Grill Cookbook, published by Doubleday in November 1997 and them wowed followers again with Alfred Portale's 12 Seasons Cookbook, published by Broadway/Random House in October 2000.
Chef's Recipes :
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