Koren Grieveson has taken the helm as executive chef of Resto—the cozy, neighborhood Belgian bistro in Murray Hill in New York City. Koren brings her culinary prowess to the restaurant, using her influence from Mediterranean and African-inspired ingredients, spices and flavors to put her own personal stamp on the dishes at Resto. She has launched new menus for both lunch and dinner, evolving Resto’s cuisine to showcase lighter fare and a bevy of seasonal ingredients while maintaining the restaurant’s Belgian roots.
New dish highlights include: Sunchoke Brandade with crispy sunchokes, potato, chives, and garlic toast; Steak Tartarewith marinated mushrooms, thyme, smoked beer, mustard pretzels, and crispy shallots; Beer Braised Beef Tongue with smashed fingerling potatoes, sour cream, candied sesame and escarole; Roasted Duck with grapes, salt baked potato, juniper and gin; Tomato Crevette with rock shrimp, ‘mastard’ (Koren’s play on a classic dijonnaise sauce) and fine herbs; and Moules & Frites with house harissa, Brussels sprouts, spaghetti squash, celery, fennel, and herbs.
A seasoned chef with notable accolades under her belt, Koren was named one of Food & Wine Magazine’s Best New Chefs in America 2008 and won the James Beard: Best Chef Great Lakes in 2010 during her tenure at Chicago-based restaurant Avec.
