Pedigree: Trained at the Culinary Institute of America and worked with chef Gerard Boyer at his haute-cuisine restaurant and hotel Les Crayeres in Reims, France (you can find a recipe for Boyer’s “Foie gras de canard with white mushrooms, black truffles and vin d’orange” on the resto’s Web site…in French). Mendelsohn worked with Thomas Keller at Bouchon in Napa Valley and at Le Cirque in New York.
The dish: Spike’s real first name is Evangelos, and he lives in Williamsburg.
Life loves: Fat, salt spice and mayo. Mendelsohn’s next venture is to open a high-end comfort-food chain called Good Stuff Eatery in Washington, D.C. In his own words, the restaurant will feature “a heaping hickory bacon burger dripping with melted cheddar…fresh cut fries topped with tangy chipotle mayo and a thick and creamy marshmallow shake.” Can we have a side of double bypass with that, please? The resto is slated to open this spring.
The buzz: It’s that old familiar story: Kid grows up in family restaurant, bussing tables and washing dishes on weekends for pocket change. Saute cook calls in sick…on a night with 350 guests. Guests are waiting 45 minutes for a table. Everyone panics. Kid jumps on the line and starts flinging pots and pans like a seasoned pro. “Did you know he could do that?” “No. Did you?” Fate is sealed. Sets off on adventure, traveling the world and learning from the best chefs. Winds up as contestant on “Top Chef” season 4.
The verdict: According to Mai House manager Weng, “Spike is talented, ambitious and team-oriented”. Yes, but will he win? “He’s my chef, I give him the best support. Hopefully, I think he’ll win. He is very talented.”
<— NIKKI CASCONE | MARK SIMMONS —>
