Chef Shots: Joe Isidori

Home > New York Restaurants > Photo >

0 comments | Add Your Own

Harbour's chef lets us snoop through his personal photo album

Harbour's arctic char with grapefruit, radish, scallion, chervil, grapefruit gelee, cured salmon roe and yuzu emulsion

Harbour's Kona Kampachi crudo with La Quercia ham, melon, arugula, Meyer lemon and crawfish

Email
Print View
Share
- Digg
- Del.icio.us
- Facebook
- Furl
- Google
- Reddit
- Mixx
- Mister Wong
- Yahoo Buzz
- Yahoo
Report This Photo
+ Enlarge Photo

Culinary Institute of America, 1999

Credit:Courtesy of Joe Isidori

"That's Mike Abruzese. He's in Dallas, Texas, now at Coal Vines, and he makes the best pizza I've ever had in my life. Coal-fired pizza. I grew up with him in Yonkers. We went to elementary school together, high school together, and then we were culinary-school roommates. And then, he followed me to Miami to be my sous-chef at Nemo.He's actually going to be flying in in April to work here at Harbour and help us."