Tag Archives: chef bill seleno

Chef Bill takes over the Strong Place Kitchen: Cobble Hill, BK

23 Dec

Chef Bill Seleno is nothing if not an alchemist.  The moment he touches an everyday ingredient, it becomes gold.  His last opening was creating the menu for King’s Clam Bar, and now he has taken on a new huge, multi-pronged project that is sure to further enhance Brooklyn as a food lovers destination (more on that will be posting in the New Year).  He has started by working with the team at Strong Place, a Cobble Hill staple.

DSCF3612

Strong Place is known in the neighborhood for their craft beer, live music, and great food.

DSCF3613

And Chef Bill has come in to up the ante even further, adding some Chef Bill touches to the menu. Working with the bar manager, a Cicerone (a beer sommelier), they created a menu that perfectly pairs with the 24 craft beers on tap.

DSCF3593

The restaurant looks solidly like Brooklyn, with a big metal barn door that slides open for the bathroom.DSCF3609

They have many great craft beers on tap.

DSCF3607

With beers from all across the country and lots of Allagash (one of my favorite beers from Maine) and Firestone (a favorite brought to my attention by good friends in Atlanta).

DSCF3608

Chef Bill had arranged to have us do a tasting of the menu with beer pairings from the knowledgeable and excited Cicerone (we hadn’t told Bill I was preggers yet… we told him when we arrived)

Between the beer and the extensive, check-off oyster list, I was very bummed to be limited by my pregnancy.

DSCF3565

But the moment these voluptuous beauties came out, I knew I was going to cheat.  Much to my protective husband’s chagrin.  I had one. ONE!  I shouldn’t have done it. But I just couldn’t resist.

DSCF3563

3 months of no alcohol, no soft cheeses, and no raw seafood was making me into a cranky pregnant lady. I also had a sip of each of the beer pairings throughout the meal. Just a sip.  Funny enough, my doctor was more upset about the oyster than the beer.  So… no more oysters.  But the moment that baby is out, somebody send over a few dozen, okay?

(PS- It was so good… no regrets)

These were paired with a Firestone Walker Pilsner and they went very well together.

DSCF3564

Next out was an awesome bar snack: Fried chick peas.  These were warm and had a little crisp with great flavor. I ate nearly the whole bowl and had to slow myself down to have room for the rest of the meal, and I’m not even a big chick pea fan.  I would go here just for these and a beer in the middle of the day (after June, that is!)  Delish.

DSCF3573

With this they also brought out tequila lime chicken wings (that I couldn’t eat due to a peppers allergy) but Mike very much enjoyed.

DSCF3569

These were paired with Two Roads Octoberfest (from Connecticut) and that went very nicely with the chick peas (and Mike enjoyed with the wings).

DSCF3570

Our next dish was a kale salad with cauliflower, tomato, carrots, brussels sprouts, chick peas, apples, walnuts, and burnt lemon caramelized vinaigrette. This was a FANTASTIC salad. I usually go for salads for all the goodies and view the lettuce/green as simply a conduit to get the other delicious things into my mouth.  This was a perfect salad with lots of goodies and great combinations.

The beer pairing with this was Two Roads Abby Blonde Style, and you wouldn’t normally think of beer with salad, but this totally worked.

DSCF3579

Our next dish was duck confit with horse radish and celery root with bacon.  I LOVE duck confit and this did not disappoint.  Crispy, tasty skin with flavor rich tender meat in the middle.  I don’t typically like horseradish, but the tiny bit I added to my bite did compliment it nicely. And the celery root puree with bacon in it was a great compliment of rich flavors.

DSCF3582

This was paired with Allagash Victor, which is a Belgian style golden strong ale. They extract sugar from barley (basically making oatmeal) and use a Cabernet Franc wine to ferment it.  It went perfectly to cut through the fattyness of the confit while toning down the horse radish a bit.

DSCF3583

Next up was the “Boo-ya-base” which was a twist on a classic bouillabaisse dish.  I couldn’t have this (back to the allergy) but Mike really enjoyed it (sorry for the flash picture… only way to see those delicious mollusks). This dish had some of the craft beers actually IN the recipe to help bring together the flavors and the beer pairings.  The sauce was made with Piperdown Scotch Ale and the potatoes are boiled in Stout.

It was paired with the Allagash Confluence Belgian Strong Ale which goes through 2 fermentations.

DSCF3587

Since I couldn’t have the boo-ya-base, I got to taste a freshly slow cooked pork butt which had all the delicious qualities of slow cooked pig.

DSCF3597

For dessert, we tried the caramel pudding with white chocolate whipped cream and a soft chocolate biscotti. Even this was paired with beer (Left Hand Milk Stout) and they were a great match.

DSCF3600

Our last dessert was an apple cobbler (with the apples slow cooked in, what else? beer).

DSCF3604

The whipped cream was made with bourbon bacon (and BOY was it bourbony). The bourbon is macerated with the bacon  and it certainly had strong flavors of both.  Very original.

This was also paired with beer: Almanac Golden Gate Gose (from Northern California).  My sips throughout the night proved to me that the Cicerone knows what he’s doing, even with the desserts.

DSCF3606

Our meal was fantastic from start to finish.  Every day, I miss being able to go around the corner to the old Albert Hall Tavern (where we first met Chef Bill) so I can have the food that Bill does oh so well… the food that makes you happy… reminds you of the food you grew up but with a modern, fun twist.  I wish I lived closer to Strong Place so I could be a regular, but if you happen to be one of the lucky ones in the area, you cannot miss with this menu at Strong Place and it’s worth the trip if you’re not local.  The beer pairings, attention to detail, and great, relaxed atmosphere just add to the draw.

They will be doing a pretty awesome sounding New Year’s Eve menu this year if you’re looking for a delicious way to spend the evening.

They also have live music and an outdoor patio (for when the weather is a bit nicer).

Highly recommended.

More on the journey of Chef Bill coming soon.

King’s CLAM BAR: Opening Weekend

22 Sep

King’s CLAM BAR officially opened on Friday, and we were lucky enough to get a preview a few weeks before.  Here are some more shots of the preview and the space in mid-facelift so you can see some before and afters (below, along with the menu and our first meal):

DSCF3394

DSCF3422

DSCF3413

DSCF3399

DSCF3398

DSCF3396

DSCF3431

 

DSCF3415

DSCF3430

 

DSCF3416

 

DSCF3414

 

DSCF3412

DSCF3410

 

DSCF3401

DSCF3404

On Saturday, we popped by for our first official meal as customers.  In the few weeks since we had been there, they finished painting and decorating.

Now the front chalk board glimmers with the delight of a big (delicious) beer list that Heather, drink guru, will happily guide customers through (probably while dancing and making everyone feel like friends).

DSCF3509

There are high tops right outside the miniature kitchen and up front.  Then a a few lower tops and booths in the back and the patio behind that.

DSCF3508

Speaking of the miniature kitchen… this is the whole of it with just 2 induction burners and a double oven.

DSCF3505

But somehow Chef Bill is still cranking out delicious food.

DSCF3506

We sat out back where we got to hear about how someone read about King’s CLAM BAR right here on NYCNomNom (thanks readers!)

We also ran into friends of Mike’s (it’s in the neighborhood). So we got to share a lovely meal.

Each of the tables has lanterns and menus with a check-off list for ordering.

DSCF3487

 

Menu page 1:

DSCF3489

 

Menu Page 2:

DSCF3490

 

The goal is to order the individual components of the meal that you want to eat and then put it together.  Most items (the baked fish and suckling pork sliders, for instance) come pretty basic and then you can add sauces and pickles and salads to your hearts content. Or mix-and-match or share so everyone gets the toppings they want.

We ordered from a little bit of everywhere on the menu.

DSCF3491

 

First stop, the fish.  We went with tile fish and it was perfectly cooked and tasted great on its own. But when we added the black garlic and dill sauce, it was heavenly.

DSCF3493

The mussels were the same recipe that made me fall in love with Bill’s food in the first place.

DSCF3496

The mussels themselves weren’t as plump as when they are at their peak, but the sauce makes up for it in spades. The only thing missing was bread to soak up all that sauce (which I still want to bathe in), but we made-do with some buns from the kitchen. Chef Bill should be adding homemade biscuits in the near future to take care of this small issue. Though I still think crusty bread is the way to go.

DSCF3503

 

As for sides, we tried the purple cabbage slaw (fresh and tasty)

DSCF3497

And the potato salad we loved at the tasting.  The bacon in this really makes it an exciting update on regular ol’ potato salad.

DSCF3498

 

We also had to try the lobster roll. This had a great balance of flavor with no component pulling too much away from the great lobster flavor. The grilled bun was a nice touch and I appreciated the big chunks of lobster interspersed with smoother smaller pieces.

DSCF3500

We decided to get oysters for dessert… which wound up being the only flaw of the evening. While the oysters themselves were good, apparently they do not have a shucker hired yet, so another member of the staff was shucking. It took a long time to get them and when we finally did, they weren’t too easy to eat.  Hopefully they will find their shucker soon!

DSCF3507

As this place finds its sea legs, especially with Chef Bill’s food as the backbone, I think it will be absolutely fantastic.  The waitstaff still needs some training to teach customers how to best take advantage of the menu, but considering this was day 2, they get a pass.

Can’t wait to go back.

 

 

King’s CLAM BAR with Chef Bill Seleno: GRAND OPENING

18 Sep

For this story, we need to travel back to 12/12/12.  I had been chronicling Chef Bill Seleno on his quest to open up a new restaurant, The Keys.  Eater was posting about the story, and even made it “of note” in the most anticipated openings of the season.  On December 12th, there was paperwork. It looked like it was going to happen.  And then it didn’t.

The financial burden that the space was going to bring with it turned out to be much more than any new restaurant should take on and Bill just didn’t feel comfortable bringing anyone else into a space that started out with that much burden. The more they tried to make it happen, the more skeletons fell out of that closet, to the tune of likely doubling the anticipated debt. So Bill had to make the very tough decision to move on, even though he still believes in the concept and what it could have been. (And as far as I can tell, the space remains closed with no new tenants…)

I have been missing a location to have Chef Bill’s awesome food and was hoping for a triumphant return.  And now… it’s here:

IMG_0424

Sure that blue taped sign behind security bars doesn’t look like much, but there was magic brewing inside. Chef Bill invited me for a friends and family menu tasting a few weeks ago to check out his new venture, King’s CLAM BAR.

Bill returned home after a whirlwind adventure around the country traveling, consulting, and cooking.  When he needed a place to crash, his old friend Anthony Casagrande, whom he worked with at Guastavino’s 15 years ago, offered him a place to stay.  Anthony’s cousins lived upstairs and owned a local dive bar that needed some help. It took a few months to put the pieces together, but a concept of a casual clam bar seemed perfect for the space, so Bill met up with Steve (the current owner) and decided to make it happen as chef and partial owner.  Bill brought along Heather Carter, who was going to be part of The Keys project, and just a few weeks later I am walking from the Barclay’s center to check out Bill’s new restaurant. Heather will be running the beer and wine program for the restaurant.

With King’s CLAM BAR, Bill plans to make the food he loves to make.  It will be primarily sea food and will be as local and as sustainable as possible.  He is using Sea to Table as his sea food supplier and they are right at the Brooklyn docks, with the goal of having everything that arrives on your plate caught within the last day.  It’s a bit more expensive to go this route, but Bill’s commitment to “True Food” is a very important part of the restaurant.

The concept is to serve the fish barbeque style with a menu that allows you to check off what you would like.  The fish will be portioned into specific quantities (quarter pound/4 ounces) and then you can order as much or as little as you would like).  Bill plans to cook the fish itself very simply with salt, pepper, and lemon in a banana leaf so the core of the fish dishes allow you to truly taste the flavor of fresh fish.  Then the idea is to mix and match and create whatever flavor profile you would like by combining any number of the 6 sauces (hot and cold) and 6 salads (potato, cole slaw, etc.) available.  Some sauce ideas right now are Smoked Yogurt and Whole Grain Mustard Sauce, Pepperoncini and Tomato Scampi Sauce, Spicy Ginger and Cilantro Sauce, Black Garlic and Dill Cream Sauce (YES!), and Charred Jalapeno Tartar Sauce.

The menu will also have a section from the kitchen (which, by the way, consists of 2-3 induction stoves, a double tack oven, and a smoker outside… no easy task) which will include (my favorite) mussels with black garlic and charred rosemary, a shrimp, chorizo, and pepperoncini scampi, and seared scallops with potato and bacon.  There will also be the clam dip (which I really enjoyed, and hope they serve with bagel chips!), shrimp and lobster rolls, and a few fun things from the smoker, such as a pig roast and clam bake.

The entire meal is meant to be family style and very casual. The waiters will be casual but very knowledgeable, knowing the source of all their products, including their beers.

Bill served up some great food that night, including an incredibly flavorful shrimp cocktail (with homemade sauce), Granny’s New England Clam Chowder (made with a very old fashioned recipe that involved boiling the chowder so the bottom rises to the top), mussels (which were a version of the mussels that made me fall in love with Bill’s food in the first place many years ago at Albert Hall Tavern, which is sadly gone), a potato salad (which was incredibly delicious with bacon in it), ceviche, clam dip (awesome), and then some smoked pig butt sliders.

IMG_0405

 

IMG_0423

IMG_0409

IMG_0406

 

IMG_0427

It was all the Chef Bill food I absolutely loved.  Fresh, flavorful, with a little something special.

Tonight they will do the soft opening for the neighborhood to iron out some kinks with the system.  Most notably, Bill’s small, all-electric kitchen can’t necessarily pump out a ton of food all at once, so the food will come out as it’s ready.  Today will allow for the mishaps and the experimentation that is needed to allow it to be as good as it can be.  And then tomorrow will be the Grand Opening:

They will be serving dinner only at first and then expand from there. They will also have some special events like a patio pig roast and clam back with beer specials while the weather is nice.

The space is getting there. I’ve been watching their evolution on their Facebook page and cannot wait to drop by this weekend to see what they’ve done:

The patio out back:

Chef Bill at his newly painted red grill on the patio:

I cannot wait to have a home base to try all the food that Chef Bill is so passionate about. I have never been disappointed by a Bill prepared meal and I’m really looking forward to trying out his new restaurant.  Very excited for him.

The location is 622 Washington Ave between Pacific Street and Dean Street in Brooklyn. It’s four blocks from the Barclay’s Center and very close to the Clinton/Washington Street stop on the C train and all of the other trains that go into Atlantic Terminal.

See you there!

(For the menu and the first review of the food from Opening Weekend, check out the review here)