Patina Restaurant Group has appointed Chef Andy Bennett as the new Executive Chef at The Sea Grill, the seafood restaurant overlooking the iconic Rink at Rockefeller Center. Most recently Executive Chef at the Michelin-starred Rouge Tomate, Bennett has an approach rooted in light, bright flavors and healthful preparations. His elegant cooking style sets up the platform for the fish to shine, a natural fit for The Sea Grill.
Chef Bennett’s new dishes at The Sea Grill combine simplicity and luxury, starting with first tastes such as silky Striped Bass Crudo and Smoked Salmon Panna Cotta with Caviar. Larger plates include Steamed Black Bass with radicchio, quinoa and carrot broth and Salmon Tartare with sunchokes, trout roe caviar, horseradish and dill. Crowd favorites include Maine Lobster Salad tossed with citrus, avocado, peanuts and yogurt dressing. New dinnertime tasting menus offer variations on seasonal themes.
While dining at The Sea Grill guests enjoy entertainment via front-row, floor-to-ceiling views of The Rink at Rockefeller Center, the most famous ice rink in the world and one of New York City’s most celebrated attractions. Chef Bennett joins during the restaurant’s heightened season as a quintessential destination for holiday dining from Thanksgiving through Christmas.
Chef Bennett, born and raised in England, has over 15 years of experience in top restaurants in New York, Washington DC and the UK including Rouge Tomate, Lyon Hall, Daniel and Le Manoir Aux Quat’ Saisons.
It was at the celebrated Michelin-starred French restaurant Le Manoir Aux Quat’ Saisons near Oxford, UK, where Chef Bennett began his career under the guidance of the world-renowned Chef Raymond Blanc. There Bennett was first introduced to dairy-free cooking techniques and mastered lighter, produce-driven recipes. “Many of my specialties are based off simple three-ingredient recipes,” explains Chef Bennett. “Merging my fresh, modern touch with classic seafood dishes feels like the perfect pairing. I look forward to honoring The Sea Grill’s core essence that New Yorkers have come to love through the years, while also bringing a fresh elegance to the table.”
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