AlwaysQuestioning: Terrance Brennan & Bradford Thompson of Bar Artisanal

The Gluttoness — May 26, 2009

Together, Executive Chef, Terrance Brennan (of Artisanal and Picholine) and Consulting Chef, Bradford Thompson (formerly of Lever House) are delighting diners with their ““French”:http://www.alwayshungryny.com/thought-for-food/tag/French/ inspired” interpretation of Mediterranean small plates in an extension of the Artisanal brand, Bar Artisanal. AlwaysHungryNY recently sat down with these two chefs who have turned the failed Trigo space into a grand bistro in TriBeCa. When the kitchen at Bar Artisanal has settled into a routine, Brad hopes to open a restaurant with French and West Indian themes. In the meantime, the two are perfecting dishes, and eating plenty along the way.

AHNY: Are you Always Hungry?
BT: I’d say so, yeah…for adventure.
TB: No, because I nosh all day, especially with the new restaurant.

AHNY: So, what did you eat today?
BT: Two espressos and a cappuccino. We had a photo shoot all day. Oh, and granola.
TB: We had the photo shoot, so I tasted the Pizza, Chutney, Steak Tartare}thought-for-food/tag/Steak-Tartare/, Roquefort Parfait, Chickpea Frites, Oysters and Hangar Steak.

AHNY: What do you want to eat right now?
BT: A tartiflette pizza (above, pissaladière) or a banh mi. I’m not gonna go wait in line for a bahn mi, so I’ll just find a deli on Lafayette St. or Mott.
TB: Nothing. I’m full. A cocktail.

AHNY: What are your favorite staple foods?
BT: Bananas, cheese and bacon.
TB: For breakfast I usually have a protein shake, or a whole wheat muffin with peanut butter or grain cereal. I love eggs (right, Soft Egg with Wild Mushrooms, Ramps & Bottarga). I’m always tasting the restaurant’s food and I love pizza. I used to always go to John’s because it was near Picholine.

AHNY: What’s your go-to restaurant?
BT: Great NY Noodletown.
TB: I usually can’t get in, but Da Silvano.

AHNY: What are your must-have ingredients?
BT: Fennel.
TB: Olive Oil.

AHNY: Name one food you just don’t like.
BT: Eggplant.
TB: Calves’ Liver.

AHNY: What’s your favorite condiment?
BT: Mustard Fruit for Mostarda.
TB: Olive tapenade.

AHNY: What’s your favorite snack food?
BT: Hummus.
TB: Nuts and cheese.

AHNY: What’s the most overrated restaurant trend?
BT: There are so many. Tuna tartare and over-worded menus.
TB: I love everything. I like molecular gastronomy, classic cooking, fine dining…

AHNY: What’s the next food wave?
BT: You see it in snack foods, South American, Caribbean, South East Asian flavors. You still need good products but you can enhance them with spices and stimulate the palate. You need a combination of crispy, salty, sour, texture and spice.
TB: Half-price bills from star chefs.

AHNY: What’s your favorite Cheese? (right, Bar Artisanal’s cheese bar)
BT: Triple Cream.
TB: That’s like asking me to choose my favorite child.