Chef Andrew Carmellini’s fabulous new kitchen is producing American food that earned The Dutch a gushing review in last week’s New York Times. When asked if he has a favorite or signature dish and if it holds a particular meaning, Chef Carmellini says that it’s “hard to say, really. We’ve only been open for two months, but so far the Asian White Boy Ribs are pretty popular during dinner time and especially late-night. No story behind them. Just a white guy trying to make tasty ribs with Asian flavors”. Since the restaurant serves lunch, brunch, dinner and has a late-night menu, there are ten to fifteen people working in the kitchen at any give time. 131 Sullivan Street www.thedutchnyc.com
