Todd Mitgang is an up and coming chef that’s definitely heating up the industry in every possible way. Mitgang is the force behind the newly opened Crave Fishbar in Midtown East (reopening after a crane accident destroyed the original in 2008). The chef got his start at Kittichai right out of school, consulted for Cascabel Taqueria and later opened South Edison in Montauk. This is the kind of restaurateur you want around in the warm weather; his ceviche is to die for. With Spring around the corner, we decided to have a chat with one of the New York princes of seafood…
Describe your ideal food day…
Breakfast: Bakeri in Williamsburg – Iced Americano and a slice of their daily savory tart. It’s constantly changing, but always delicious.
Lunch: Ippudo – Pork buns and an Akamaru Modern Ramen.
Afternoon Snack: Xi’an Famous Foods – Cumin Lamb Burger and Dragon Salad.
Dinner: Eleven Madison Park
What’s your drink?
Kettle One, rocks, olives. Good olives make all the difference. I like Castelvetranos.
What would your last meal be?
A cheeseburger from Peter Luger on an onion roll; it’s only available at lunch. It’s hard to find something more satisfying then a proper burger.
How do you start your day?
With my five-month-old son Hugh in my left arm. I tamp a shot of espresso using my right hand and my hips to hold the portafilter straight. I rip a shot of espresso for an iced Americano.
What are your favorite places to travel to?
The next place I’m going. My wife and I like to take a big vacation each year and mostly these are planned around eating destinations. We had fun in India and ate our faces off in Italy.
Where haven’t you traveled yet that you’re dying to go?
New Orleans. I’ve heard so much about this food town and need to get reckless down there.
What ingredient do you consider overrated?
Truffles. Yes they are delicious, but how much can you charge for an ingredient that is a garnish?
What ingredient are you convinced makes everything better?
A good extra virgin olive oil. Even when its not called for, it will do the trick.