Nate Berkus: The Darby Tour with Chef Alex Guarnaschelli

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The Darby Tour with Chef Alex Guarnaschelli

Learn about the dishes and design at Executive Chef Alex Guarnaschelli's Manhattan restaurant, The Darby.

The Darby History
The Darby, located on 246 West 14th Street in Manhattan, used to be the infamous nightclub Nell’s from 1986-2004. The Darby is owned by Rickie Akiva, Scott Sartiano and Ronnie Madra and designed by nightlife maven, Steven Lewis, of Lewis-Dizon Design.
New York Appeal
"This restaurant feels more New York than any restaurant I’ve ever worked with," says Executive Chef, Alex Guarnaschelli. "It still feels gritty to me, and that’s what I love."
The Darby Charm
Chef Alex was drawn to the Darby in part because of its opulence, and also for the live performances. "I loved that it’s opulent, more old school, elegant, and has a stage in the dining room," she says. "It’s a different experience for the diners to see a live performer."
50s and 60s Inspiration
“I want to bring back an old-fashioned sense of class from the 50’s and 60’s, where you can dress up, have an amazing dinner and some music and entertainment," says Darby owner, Richie Akiva.
The Darby Color Palette
The Darby's color scheme, full of deep garnets, rich cranberry and nickel, was inspired by a Tom Ford and YSL collection.
Modernized Lighting
The shell of The Darby is original, but a metal cage now encases the space, and modern chandeliers have replaced Nell’s beaded ones.
Celebrity Hotspot
The Darby offers live music with a rotating house band, and the stage has seen a long list of impressive celebrity performers, include Prince, Ashford and Simpson, Puff Daddy. "I came out of the kitchen the night Ashford and Simpson sang, while Beyonce and Jay-Z dined," says Chef Alex. "Those are moments you don’t want to miss."
Designing the Menu
At The Darby, the design of the space informs the menu. I first looked at the space then thought about the food," says Chef Alex. 'My feeling was that the food would have to honor the space. I wanted people to walk in and say, 'I get it.'"
Paying Homage
The Darby menu pays homage not only to Manhattan supper clubs of the 50s, but also to Guarnaschelli's personal past. "Oysters Rockefeller was one of my favorite dishes growing up," she says. "My mother made it all the time and it really resonated with me."
Executive Schedule
"Every day is different," says Guarnaschelli. "Sometimes I get in at 8 AM and leave at 2 AM. Prep begins in a restaurant at 9 AM and we go all day. When I come in sometimes we’ll fiddle with new dishes in the afternoon. Dinner starts 5:30 PM and we close at 2 AM."
On the Menu
"Favorites include the Waldorf Salad, which I re-interpreted, gave it a facelift, to make it lighter and more modern," says Guarnaschelli. "Other favorites include the Carpetbagger Steak which is beef stuffed with oysters. People love that...it’s an oldie, but goodie. We also have a Tomahawk Steak and Lobster Newburg. I wanted to put something with pork on the menu. I’m most proud that we make bacon from veal. That dish is a sleeper signature!"
Chef Alex's Waldorf Salad Recipe

Waldorf Salad
6-8 servings

Ingredients

Dressing:
2 egg yolks
one half teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Three quarters of a cup of extra-virgin olive oil

Salad:
One and a half seedless red grapes, stemmed, washed and dried
1 tablespoon powdered sugar
1 tablespoon extra virgin olive oil
One and half cups chopped walnuts, toasted
1 cup celery stalks (the inner yellow ones), cut into half-inch “half moons”
2 heads green leaf lettuce, leaves separated, washed and dried

Directions

1. Preheat the oven to 350F. Make the dressing: In the blender, combine the egg yolks, salt, sugar, lemon juice and white wine vinegar. Blend until smooth and, with the blender running, pour the olive oil steadily and slowly through the top. When all of the oil has been added, stop the blender. Transfer to a bowl and taste for seasoning.

2. In a medium bowl, toss the grapes with the powdered sugar and olive oil. Arrange in a single layer on a baking sheet and bake in the oven until they skins start to wrinkle, 12-15 minutes. Remove from oven and set aside to cool.

3. Assemble the salad: Toss walnuts, celery, lettuce leaves and grapes in a bowl with a pinch of salt and pepper. Add the dressing and toss to coat. Serve immediately.

A Manhattan native, Chef Alex Guarnaschelli is the Executive Chef at celebrity hotspot, Butter restaurant in New York City. She was a competitor on Food Network's Iron Chef America, is the host of the Food Network’s "Alex’s Day Off," and has appeared as a judge on Food Network competition shows "Food Network Challenge," "Chopped," and "The Best Thing I Ever Ate." Guarnaschelli is currently the host of her own Food Network show, "Alex’s Day Off."