The restaurant is opening for lunch for the holidays. It becomes a place, believe it or not, to which you might want to bring the family. Owner Billy Seigel has never argued much about it, but come Christmas, things will change when he adds an old-fashioned tree, festive wreaths, lights, bows and animated figurines. That Steak Joynt has been compared, design-wise, to a bordello, with its rich velvet and heavy Victorian decor. Also new are a garlic and chanterelle mushroom soup and a decided French influence in vegetable dishes. Kornick worked for Noel Comness at the Quilted Giraffe Comness started his career as a cook at Gordon.) ''Lighter stock reductions and more delicate sauces'' is how owner Gordon Sinclair describes Kornick`s touch thus far. (This world of chefs may be large, but the circles are small. A year and a half ago, he went from New York to the Windsor Court Hotel, New Orleans. A Highland Park native, he worked at Crickets and Metro in Chicago before going to the Quilted Giraffe. Kornick, 23, is a 1982 graduate of the Culinary Institute of America, Hyde Park, N.Y. Michael Kornick, formerly the appetizer chef at the Quilted Giraffe in New York, recently was appointed chef at Gordon Restaurant, 500 N.
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