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 pristine ingredients (most of which are sourced from the Jackson Heights farmer's market) and serious technique define his kitchen. His craftsmanship, likely honed under Dan Barber, is evident in such creative and well-executed dishes as the vegetable terrine, which hints at foie gras with its richness, and is accented by cocoa nibs as well as crunchy pink peppercorns for brightness and bitterness. Black bass is then perfectly seared and well paired with pumpkin pesto, adding a bit of nutty sweetness.
- MICHELIN guide inspectors