Riccardo Giraudi, founder of BeefBar, the European phenomenon about to open its first U.S. location in Tribeca, took the time to answer eight rapid-fire questions.
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Giraudi gives us insight into his culinary approach, the scoop on current trends in the food world and more. Read our Q&A below.
What is your current favorite dish on any of your restaurant menus?
It changes every day because I create all the dishes. If I had to pick one, probably the ham I just tried that doesn’t exist. We had to make it in New York because we couldn’t import the right ham from Europe, and it was actually exceptional.
What is your quick tip for aspiring restauranteurs entering the industry?
Keep on trying. It’s not easy; it’s very difficult in the beginning. Don’t give up and keep doing it because it’s probably one of the best jobs you will ever do.
What is your favorite cuisine to experiment with in your kitchen?
Generally, it's either Italian or Asian. First of all, I’m an Italian guy, so it’s easier for me. But I love the way Asian cuisine has actually seen a huge development in the past 20 to 30 years.
What is your ideal collaboration you’d love to explore in the culinary world?
Oh my god I’ve done so many collaborations that I love. I’d love to do something with a New York brand for the New York branch. I might have an idea.
What is a trend you’re excited about in the current food scene?
There’s a huge return to simplicity, I think, and quality of ingredients. Less bling and more substance.
How do you balance tradition and innovation in your culinary approach?
I like to put things in tension. Putting in contrast a lot of simple things with more complicated things. Contrast makes my brain work.
What is your personal favorite restaurant besides your own?
Like the first question, it changes all the time because I travel a lot. One of my favorite restaurants that I discovered lately was Don Julio, one of the most famous Argentinian restaurants in Buenos Aires. Again, white tablecloth, return to the roots, open fire, and it was probably the best experience I had last year.
What is a project you’re most excited about in 2024?
Here in New York. This is the capital of the world, the modern world. I started BeefBar in 2005; this is the 35th opening and the first one in America. I waited a long time to come here. I’ve used American produce since 2008 in Europe, and this is my way of saying, “Thank you, look what we can do with the amazing produce.”
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Photography by: by Andrew Cawley
