Portale-Alfred

Alfred Portale

Biography

Chef Alfred Portale is a culinary creator, innovator and architect whose heart belongs to the very restaurant where his career began more than thirty years ago- Gotham Bar and Grill.

When Portale took the reins of the Greenwich Village restaurant his idea was to bring fine dining downtown, both in terms of cuisine and style. He wanted to create a restaurant that emulated the high standards of of the world’s finest restaurants, while still preserving an American sensibility of relaxed elegance.

Chef Portale’s dedication to sourcing quality ingredients from small farms is now the industry... READ MORE

Chef Alfred Portale is a culinary creator, innovator and architect whose heart belongs to the very restaurant where his career began more than thirty years ago- Gotham Bar and Grill.

When Portale took the reins of the Greenwich Village restaurant his idea was to bring fine dining downtown, both in terms of cuisine and style. He wanted to create a restaurant that emulated the high standards of of the world’s finest restaurants, while still preserving an American sensibility of relaxed elegance.

Chef Portale’s dedication to sourcing quality ingredients from small farms is now the industry standard. His impact on American dining culture continues to resonate with each passing season; he and his team continue to push boundaries to keep Gotham at the forefront of the New York dining scene.

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What is your favorite NYC restaurant? And what is your go-to dish? I love going to Decoy for the Peking Duck! What is your ultimate meal? Omakase dinner at Shuko. What three things are always in your pantry? Extra virgin olive oil, anchovies, and maldon sea salt If you weren't a chef, what would you be? Furniture designer If you could cook with anyone, who would that be? Stormy Daniels What’s your favorite NYCWFF memory? Chef mentors, when I cooked with Michelle Troigros

Roasted Main Lobster Tails

Ingredients:

Four 1.25lbs Lobster Tails
Lime Chervil Butter
1 shallot thinly sliced
4-5 ruby crescent fingerling potatoes- peeled, cooked, and sliced
2/3cup corn kernels- cooked
1 recipe lemon whole grain mustard vinaigrette
2/3 cup multi colored cherry tomatoes
2TBS parsley- chopped
2TBS chives- chopped
Coarse salt
Freshly ground black pepper
2TBS extra virgin olive oil

Lemon Chervil Butter

1/2-pound sweet butter- room temperature 

17 grams garlic- finely minced
40 grams lime juice
5grams lime zest
4 grams coarsely ground black pepper
15 grams chervil
salt to taste

Whole grain mustard vinaigrette

150 grams lemon juice
50 grams Dijon mustard
170 grams extra virgin olive oil
75 grams whole grain mustard
Coarse salt and pepper to taste

Directions:

For the Lime Butter: combine all ingredients.

For the Lemon Mustard Vinaigrette: In a blender combine Dijon mustard with lemon juice. Add olive oil in a steady stream to form emulsion. Remove from blender and place in a bowl. Mix in whole grain mustard. Season with salt and Pepper.

For the Lobster: Steam lobster until just cooked. Split lobster in half, Remove meat from claws. Arrange claw meat and skewer together on two toothpicks. Spread lobster meat with lime butter. Place under broiler for 4-5 minutes until butter is melted and lobster is heated through.

In a sauté pan heat extra virgin olive oil. Add shallots and cook for 5 minutes. Add potatoes, corn and cherry tomatoes. Add lemon mustard vinaigrette. Add parsley and season with salt and pepper.