After a long, grueling day in the kitchen, the last thing chefs want to do is cook yet another a meal. So they head out in search of late night comfort food. Find out what and where chefs eat at night, from their favorite post-shift haunts and what they like to order.
Ryan Lory of Charlie Palmer Steak, New York, New York
“We just opened the restaurant, so I’ve been working 16-20 hour shifts. Whatever was left in my fridge is what I ate when I got home. My wife likes well-done burgers and chicken fingers, so that’s what I had. If I could get home early enough, I had time to order ramen from Ipuddo, which always makes me a happy guy. I get their classic pork bone broth with the pork belly and the spicy paste. No matter what, I’ll drink a lot of water after being in the kitchen all day. And I’m a huge sour candy guy, so I love crushing SweeTarts and Sour Patch Kids.” Make a reservation at Charlie Palmer Steak.
Jeff Mahin of Summer House, North Bethesda, Maryland
“It depends on where I am, but the biggest thing all my spots have in common is spiciness. At the end of a hard shift in Chicago, I go to Allende Restaurant. They have the best al pastor taco I’ve ever had in my life with smoky peppers and charred tomato salsa. When I’m in North Bethesda, Maryland, I have these fermented noodles in spicy, super porky broth at Lighthouse Tofu & Barbecue Restaurant. Or I go to A&J Restaurant for dim sum and just ask them to bring me stuff. Both are in nearby Rockville, Maryland. In Hollywood, there’s this truck on Vine at a gas station with great lengua tacos or I go to Soot Bull Jeep in Koreatown, where they grill right in front of you.” Make a reservation at Summer House.
Jacob Cureton of Annunciation, New Orleans, Louisiana
“When I get out super, super late and I’ve had a couple drinks, I go to Hoshun on Charles Avenue, which is open until 2 a.m. I only get three things. There’s sweet barbecued pork that’s Campari red, which you eat with lots of sriracha. Their J-Pops are basically jalapeno poppers, but stuffed with crab salad and cream cheese and then tempura fried and accompanied by this cherry kiwi sauce. It sounds horrible, but once you have it, you’re blown away. And I get the Hoshun treasure roll: tempura fried shrimp with avocado, cream cheese, and cucumber with eel sauce, spicy mayo, and panko crunchies on top. Sometimes I’ll just go home. My girlfriend is Puerto Rican and makes insane rice and red kidney beans with cumin and green olives. I’ll enjoy it with some homebrewed beer or a rum and coke. There are a couple of food trucks parked in front of my house I like as well. Bona Fried does a great fried chicken slider with honey and Crystal hot sauce, while Taceaux Loceaux (pronounced taco loco) offers the Seoul Man – a Korean chicken taco with kimchi on top – that’s awesome.” Make a reservation at Annunciation.