Cafe Cluny, the six year-old-sister establishment to The Odeon, just made an interesting hire: Phillip Kirschen-Clark. The chef earned two stars from the New York Times for his work at short-lived Scandinavian restaurant Vandaag. He then opened the ambitious FiDi bar/restaurant Demi Monde, and left after about a month.
Partner Judi Wong sends word that Kirschen-Clark joined the team earlier this month, and he is now cooking "in an approachable modern French style with international accents." New dishes include cavatelli with lobster bisque, salmon with salsify and blood orange, and a beet salad with pickled fried walnuts.
· All Coverage of Phillip Kirschen-Clark [~ENY~]
· All Chef Shuffles [~ENY~]