Chef Seth Levine is the boss – and not just because he’s the Executive Chef at four New York restaurants (including Hotel Chantelle, Penthouse 808, The Stand, and Gurney’s Montauk Resort) – though, we can’t argue with his impressive resume.
Important note: we’re making multiple reservations, and more than ready to do some serious damage. Brunch anyone?
Before the crisp fall weather turns into winter (save us from another dreary January!), we’re spending as much time as possible outside – read: on every worthwhile rooftop we can find in the greater New York City area.
So, naturally, we were looking for great outdoor ambiance and a suitable snack. During a trip to Long Island City, we found a roof, a view and (obviously) some incredible eats. After crossing the bridge to visit Penthouse808 at Ravel Hotel, we caught up with Seth, the culinary mastermind – and former season five Hell’s Kitchen contestant – who is a firm believer that food should be fun.
We couldn’t agree more.
Speaking of fun – Seth kicks off his Oyster Shooter recipe using one of our favorite tools: shot glasses.
On the Raw Bar menu of the Asian Bistro & Lounge, the shooters ($5/each) consist of cubed watermelon, lemon juice and cucumbers. And, the chef utilizes another beloved item in our freezer (but with a twist): savory sorbet – in flavors made custom for the Chef by Desserts That Matter (how fancy!).
With all this talk of ingredients, we were excited to jump in (to the recipe, not the East River) and try one (or two, or three) for ourselves. Now, you can too.
Oyster Shooter Ingredients:
1. Pop open the oyster
2. Put oyster contacts inside shot glass
3. Add one tea spoon of each savory sorbet flavor
4. Sprinkle fresh cucumbers on top
5. Sprinkle fresh mint on top
6. Sprinkle fresh radishes on top
7. Add sprinkle of fresh watermelon
8. Lastly, squeeze drops of lemon juice
9. Throw back and enjoy!
Thoughts on savory sorbet? Oysters? How gorgeous that view is? We’d love to here from you in the comments below!
By the way, Penthouse 808 actually “winterizes” their rooftop in fall and winter, so you can suck down these shooters (or just regular shots if you’d prefer) all year round. Check out their site for more info.
Check out more Guest Chef How To’s here!
Hilary Sheinbaum is a University of Florida graduate and Writer/Reporter/Blogger/Person.
Hilary has contributed to dozens of publications including USA TODAY, Marie Claire magazine, ELLE.com, The Village Voice, amNew York and MensFitness.com. She writes about entertainment, food and beverage, love/dating and beauty.
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