Rebecca Weitzman - Thistle Hill Tavern - Brooklyn

Brookyln, Thistle Hill Tavern, Owner David Massoni, 'inoteca, Bobby Flay, Bar Americain, Bolo, Mesa Grill, Local Sourced Food, Medium Sized Plates, Sharing, Denver, Vita Prep Blender, Momofuku Ssam Bar, Puntarelle, Macondo, Blue Ribbon Brasserie, Dell'Anima, Roberta's Franny's, Pizza, Italian, Marea, A Voce

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Partner David Massoni worked with Rebecca at ‘inoteca for the past two and a half years. Before that, Rebecca worked with Bobby Flay at Bar Americain, Bolo, and Mesa Grill. She began her career in Denver, Colorado.

The menu is centered around locally sourced, seasonal ingredients, with a wine and spirits list that highlights small-batch, artisanal producers.

Chef / partner Weitzman was kind enough to take the time to answer a few questions about Thistle Hill Tavern and recommend a few restaurants she loves in NYC and Denver.

What can we expect on the menu at Thistle Hill Tavern?

We will be serving seasonal, locally sourced food, heavily influenced by European and Mediterranean flavors. Most of the dishes are designed to be about medium-sized plates, so they will be perfect for sharing. We will also have a lot of great side dishes and vegetarian options.

With everyone touting their farm-to-table menus these days, what are some ways the restaurant will stand-out?

Well, I think that the farm-to-table movement is important and we will be sourcing out as much local and sustainable produce, meat and seafood as possible. The goal is to use these great ingredients in creative preparations.

What are the biggest challenges of opening up a brand new restaurant?

Oh, where to begin? Well aside from the obvious obstacles of getting all of the permits and licenses, we really just want to bring something new and different to the neighborhood while still being approachable and comfortable.

This is the first time you're going to be working in Brooklyn. Do you think there is a different vibe for Brooklyn restaurants and what would that be?

I like the Brooklyn food scene. There is a nice mix of people who want great places to go, without having to travel into the city. Manhattan seems to have less of a neighborhood appeal.

Is there one dish you never tire of making?

Hand made pasta and gnocchi. I really enjoy the whole process of it.

You worked with chef Bobby Flay at three of his restaurants. What did you learn from working along side of him?

Truthfully, I learned very different things from all three restaurants. I learned fundamental line cooking skills at Mesa Grill - how to work clean and organized on very busy stations and keep up without getting stressed. Bolo, I think, was really where I began to develop my palate. Chef Flay is all about "bold" flavors and he is always saying taste, taste, taste. He wants his cooks to really find balance between salty, sweet, spice, and acidity. Bar Americain was a lesson in management on a very large scale.

You also worked at 'inoteca, what will you bring over from the menu there?

I love the style of cooking at 'inoteca and I was a good fit for there because it really matched how I already cook. So no specific dishes, more like a love of clean, bright, rustic cooking will definitely follow me to Thistle Hill Tavern.

Which purveyors inspire your creativity and why?

I just love the farmers’ market. I think my favorite purveyor is probably Franca from Berried Treasures. First and foremost, she absolutely has the best strawberries period. Secondly, all of her produce is pristine and she even has amazing trout in the summer. You can go just to her stand and walk away with the makings of one or two specials every time.

Which restaurants currently are on your radar and why?

I love both Robertas and Franny’s in Brooklyn for their simple use of exceptional ingredients and I have recently had wonderful meals at Scarpetta and A Voce. I am dying to get to Marea soon as well.

Favorite off the beaten track place to eat, that you'd be excited to take an adventurous eater?

I don't know how off of the beaten track it is, but Dell’ Anima consistently puts out fantastic food and they are always preparing interesting house-cured meats not commonly found outside of Italy. It is a great place to take all kinds of eaters.

Chefs work late nights, often ending up at 'inoteca for a late night meal. What are some other great places to eat at after midnight?

Well truthfully, I am usually just looking for a glass of wine or a beer late night... of course there are Blue Ribbon and Ssam Bar, but Macondo on Houston and Allen, also has really good food and cocktails.

Is there an ingredient, kitchen gadget, or condiment that has fascinated or intrigued recently?

The vita prep blender has always been my favorite kitchen tool, because some of my favorite things to make are emulsified sauces and vinaigrettes of all kinds. As far as ingredients, I get really into whatever is in season at the moment. Right now it is puntarelle. Raw, grilled, braised... delicious.

Is there something you always keep in stock at your home that you would advise a home cook to stock?

Good salt and good olive oil.

What are the least "chefy" and most "chefy" things you like to eat?

I am weird about what I like to eat, in that I get fixated on one thing and I want to eat it all the time, like once or twice a day. Currently, I am into a salad consisting of raw kale, apples, beets, radishes, celery, parsley leaves and lemon juice with a lot of fresh black pepper.

You lived and worked in Denver, where are the places you like to eat at when you go back?

It is hard for me to say because I have so many great chef friends there that all have wonderful spots. But, to name a few, Potager because of their dedication to sourcing out absolutely amazing produce, Luca di Italia, because that was my first chef job and I like the food there, and the last time I was back, I had a fantastic lunch at Rioja. The next time I go I want to check out Venue - I know the chef there and love his style.

After working in the New York market for a few years, what is the one thing you've learned about New Yorkers?
I have nothing bad to say about New Yorkers. I grew up outside of Boston, so I love the East Coast attitude and pace of living. New Yorkers like to eat late, that is for sure.

We love when chefs share recommendations of places they like to eat... all over the world. If there are any other places you'd like to share, anywhere in the world, please do! And why or what you liked at the places?

The best meal I have ever had was at Elisabeth Daniel in San Francisco. Sadly it has been closed for several years now.

Rebecca Weitzman’s recommendations on where to eat in New York and Denver.

WHO

Chef / partner at Thistle Hill Tavern.

WHY

Rebecca has worked in some well respected kitchens; it will be interesting to see how she makes her mark with Thistle Hill Tavern.