Woodside may not be the obvious choice for a chef who’s cooked at the esteemed Blue Hill, but for Alfonso Zhicay and his family, it was the only choice. Community drives them (it’s why Zhicay spends his days cooking at a local charter school); but at this quaint and serene space, it's the ingredients (most of which are sourced from the Jackson Heights farmer's market) combined with technique that define his kitchen. The menu is rooted in the seasons and covers a broadly American, farm-to-table-style. The chef's craftsmanship is evident in such dishes as the pan-seared halibut finished with a bright thyme-butter sauce and side of roasted vegetables. Black bass is then perfectly seared and well matched with pumpkin pesto, adding a bit of nutty sweetness.
- MICHELIN guide inspectors
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