New York: Introduction: Local Savvy: Chef Harold Dieterle
Chef Harold Dieterle
What do you love to cook in the Fall?
Slow cooked meats and braises, and big pots of red sauce.
What current food fads do you foresee sticking around for a while? Which do you wish would retire?
Casual dining and “comfort foods” are still big right now, but I hope that new concepts emerge that focus on more niche items and cuisines.
Whose cooking in New York inspires you?
I was always inspired by Jimmy Bradley at The Harrison (355 Greenwich St.; 212-274-9310). My friend John Fraser at Dovetail (103 W. 77th St.; 212-362-3800) is a really amazing chef, and he deserves some love too.— Amelia Osborne 09/10/2012