Michael Scheiman

Chef Michael Scheiman is a genius with a global reputation. Scheiman opened Canal House in the Soho Grand Hotel and was the Executive Chef at Rage and Vox in New York City. He is also a veteran of Montrachet, Picholine, Sfuzzi Lincoln Center, and today is executive chef at Blake's in New York City. Gael Greene of New York Magazine, Ruth Reichl of the New York Times and Gourmet Magazine all love Micheal's macaroni and cheese and pot roast as American comfort food, "delicious imperial rolls and ceviche with a treasury of perfect gulf shrimp and scallops."

Gourmet Magazine called his Crab Louis "one of the best crab salads in town." Blake's has been open since 1985 and has been an icon to the media industry and surrounding community ever since. With 50 feet high ceilings, 300 seats, expansive settings, and an extensive menu, the restaurant is both casual and elegantly sophisticated.

Chef's Recipes :

Spiced Crab Cakes with Herb Dressing


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