“The butcher and the baker were the first chefs, if you ask me,” states Chef Marc Meyer, whose culinary passions run deep for sustainable ingredients, humanely raised animals and the support of local farmers and artisans. The menu at Cookshop – American with a focus on seasonal availability – stays true to Meyer’s respect for the earth and its bounty.Prepared on the grill, split rotisserie or wood-burning oven, Chef Marc Meyer and Chef de Cuisine Andrew Corrigan, deftly coax the flavor from each ingredient, creating delicious dishes that also happen to be healthy. Our satisfying desserts by Pastry Chef Tracy Obolsky are the perfect ending to the dining experience.
The beverage selections, chosen by Wine Director, Richard Luftig, mirror the team’s commitment to local products with cocktails that creatively use seasonal ingredients while the wine list features many undiscovered gems and an astute appreciation for wine and food pairings at all price levels.
In the 1800’s a Cookshop was a private home where cooks served simply prepared food. It welcomed guests into an environment where the menu was prepared using the product available to the chef, often nurtured on their own land. Chef Marc Meyer together with owners Vicki Freeman, and Chris Paraskevaides, honor the relationship between the vitality of a restaurant and the viability of the earth’s offerings. At the heart and soul of this restaurant lies the owners’ commitment to bringing an honest, seasonal dining option to New York City.
Obolsky’s unlikely path to pastry began during her pursuit of an art career. After graduating in 2004 from Pratt Institute with a Bachelor of Fine Arts degree in Illustration, Obolsky began experimenting with her grandmother’s dessert recipes as a creative outlet. Through this, she discovered her passion for pastry.
When a trend enters common vernacular, it can often become cliché. There is no trend following, or cliché in Chef Marc Meyer’s consistent commitment to seasonality and locally produced foodstuffs. For the last twenty years, he has presented ingredient driven cuisine and found that the best products are produced with sustainability of the planet in mind.
Chef de Cuisine
Andrew has worked in many New York City restaurants including Del Posto, Lupa, Tocqueville, 15 East and Locanda Verde. He chose each of these restaurants, specifically because of the quality of ingredients they use & care they put into preparing each individual dish.