Ardyn’s Garden: Buzzy New NYC Restaurant Brings the Forest to Greenwich Village

Ahi Tuna w/ Carrot / Ginger / Chili

 

Ardyn, the new concept from Chefs Ryan Lory and Adam Bordonaro, has been booked solid since their New York Times review praising their dedication to fresh and seasonal dishes. Formerly of Charlie Palmer Group and Fig & Olive, the pair have combined forces to bring the bounty of the forest to Greenwich Village; and indeed, it’s like a lush oasis in the middle of a concrete city.

Of course, chef driven concepts are notoriously difficult. But as Lory explains, “my forte is culinary creativity and Adam’s is making sure that my creativity makes sense for the business.”

So how does this translate into a sacred forest? With a synergy between the bar and kitchen, where seasonal and local ingredients can shine. To Lory that means, “the bar team will be working with ingredients that are ordered for the dining menu and will incorporate them into cocktails.”

 

Spring Green Salad

 

That can mean the incorporation of vinegar used for pickling, sharing fruit and vegetable purées, and of course beautiful microgreens to use as garnishes. Sure, using seasonal produce limits the menu – but the chefs are on board.

There’s even limited seating at the chef’s table, referred to by Lory as the “home kitchen island,” where diners can watch food preparation from top to bottom, and interact with whichever chef happens to be in front of them. It’s like dinner and a show combined, except that the script (menu) changes depending on what looks good at the Greenmarket that day. It might seem stressful, but Lory emphasizes, “there is no pride here – we just want to have the best product at the end of the day, and make people extremely happy.”

They were kind enough to share the secrets behind some of their favorite dishes and cocktails. But for full immersion, we strongly recommend experiencing Ardyn in person.

 

Exclusive Recipes From Ardyn

Ricotta with Green Strawberry Marmalade

Courtesy of Chefs Ryan Lory and Adam Bordonaro
Ricotta 
  • 1/2 gallon of whole milk
  • 1/3 cup lemon juice
  • 1 tablespoon of kosher salt
MOP
  1. Heat milk until temperature reaches 200 degrees F.
  2. Remove from heat and add lemon juice and salt.
  3. Leave the milk and lemon juice mixture in the pot on a counter for 30 minutes and let the whey separate. Once operated, strain through a cheesecloth until you reach the desired moisture level.
Green Strawberry Marmalade
*Green strawberries are unripened strawberries that are less sweet, but have some more floral notes to it*
  • 10 oz green strawberries, kept whole with stems removed
  • 3/4 cup champagne vinegar
  • Pinch red pepper flake
  • 1/4 cup agave nectar
  • 1 tsp butter
  • 2 shallots, sliced
  • 1 bunch thyme
MOP
  1. Slice shallots so they are rings about a ¼-inch thick.
  2. In a heavy bottomed sauce pot, add butter and shallots and cook until translucent.
  3. Deglaze the pot with champagne vinegar.
  4. Add green strawberries along with red pepper flakes, agave, and thyme – and cook slowly until it comes together.
  5. Remove thyme, then set aside to cool.
  6. Serve alongside ricotta and toast.

 

The English Garden

Head Bartender Chris Burke
  • 1 oz London dry gin
  • 1 oz vodka
  • .75 oz Elderflower liqueur
  • 4 slices cucumber
  • 4 half-inch slices of celery
  • 4 mint leaves
  • 4 basil leaves
  • .5 oz fresh lemon juice
  • .5 oz fresh lime juice
  • 1 egg white
  • 5 mg organic CBD oil (optional)
MOP
  1. Muddle the cucumber, celery, mint and basil leaves in a cocktail shaker.
  2. Add gin, vodka, elderflower, lemon juice, lime juice, egg white, and CBD oil (if using) and dry shake (without ice) for 45 seconds.
  3. Add ice to shaker and shake for 15 more seconds.
  4. Double strain into a coup or martini glass.
  5. Garnish with a fresh mint leave bouquet.

 

Drink 5

Vodka, Pamplemousse, Strawberry, Basil, Fresno Agave, Grapefruit
Head Bartender Chris Burke
  • 2 oz New Amsterdam vodka
  • .75 oz Giffard Pamplemousse liqueur
  • 1 each fresh strawberry, remove stem
  • 2 each basil leaves
  • .75 oz Fresno-infused agave*
  • Dash of grapefruit shrub
MOP
  1. Quick muddle strawberry and basil leaves in a cocktail shaker. Add the rest of ingredients, along with ice.
  2. Shake and double strain into a coupe glass.
  3. Garnish with fresh strawberry and micro basil.
*For the Fresno-Agave Syrup:
Take 2 Fresno chilis (one with seeds and ribs removed) and add to 300 grams water and 6 grams salt. Blend together and heat until just simmering, then add to 600 grams of dark raw agave and stir until cohesive.

 

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