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Chef Price started cooking at the young age of 6 and was working in a professional kitchen by 13. His grandfather was a butcher, so early on Mikey learned the key parts of an animal. Prior to opening Market Table in 2007, Mikey worked at The Harrison and the Mermaid Inn.
Price shares his favorite local butcher, purveyors, restaurants he likes to visit, and the Market Table menu items he most likes to cook:
Butchering was a family trade, where does he buy his meat?
Patrick LaFrieda Meats for the custom cutting of their meats. He can tell them exactly which part he wants on a daily basis. He likes the veal from Pennsylvania and the lamb from Colorado.
Pig achieved rock star status in 2009. Deservedly so or not?
Mikey feels pig has been underutilized and is finally getting its due. It’s flavorful and adds a lot to a dish. On his menu he likes the pork porterhouse because the T-bone creates two distinct tastes.
Favorites from his own menu?
Entrees
- Seared halibut with butternut squash risotto in a hazelnut brown butter.
- Pan roasted chicken with black pepper broccoli, fontina fondue.
Mikey makes all of the desserts himself.
- Polka Dot Cheesecake
- Chocolate Pot de Creme with Sea Salt
- Apple Cake, which is his grandmother’s recipe.
His philosophy?
Unpretentious, no uniforms, no table cloths, a neighborhood place. Come as you are; either in a suit or shorts. Keep the portions good and the value right.
Click HERE for more of the Q & A with Chef Mikey Price
Chef Mikey Price's favorite restaurants and purveyors:
- AL DI LA TRATTORIA
Loves to sit at the bar. A fan of the Kale Acorn Squash Soup, chicken specials are always good, as is the pasta. - MAREA
Great for lunch. - PATRICK LAFRIEDA MEATS
Just the right cuts of meat. Veal from Pennsylvania, lamb from Colorado. - ECKERTON HILL FARM
For heirloom tomatoes, cauliflower, and shelling beans. Saturdays at Union Square Greenmarket in New York City.
Click HERE to see more of his recommendations.
www.markettablenyc.com
54 Carmine Street, New York, NY 10014 (map this)
T: 212.255.2100 (make a reservation)
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