![]() In 1999, he graduated from the Culinary Institute of America at Hyde Park, one of the nation’s top cooking schools. The chef’s show: Redzikowski (Red-zuh-KOW-skee), 31, is a rawboned Long Island native. The Jidori chicken, a buzzy specialty bird served here with teriyaki sauce and shiitake mushrooms, came in at $23.Ĭould this chef honestly make a dish for a single Abe Lincoln? The seared Skuna Bay salmon from Canada was $28. ![]() The big-ticket item on a recent dinner menu was a $54 honey-soy glazed Washimi Wagyu rib-eye steak - an American Kobe-style beef. What they’ve found, since Redzikowski took over the kitchen in October, are stylish, seasonal dishes donning Asian accessories like daikon radish and yuzu, a Japanese citrus. ![]() Tough one.”Īn upscale restaurant: Sports-coated men and glittery-jeweled women make their way upstairs to Flavor Del Mar’s oceanview perch.
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