They recycle their own sluts! I’m not quite sure what it means, but that is according to a sign inside. Either they employ people with extremely low standards or they are referring to their Eggslut sandwich, which is excellent. Either way, to my knowledge they are the first slut recyclers in the industry.
But Chef’s Club Counter is known for other “firsts”. To explain the concept, I’ll go with the longer but more efficient approach. Think about the many times that you bought your spouse a popular cookbook only for the spouse to take almost no advantage of it. One and done meal! Too many ingredients, pictures not in color, too many words, etc etc. Ok, lets pretend that it did happen. I know many out there have a certain passion for cooking, but for the rest of us, its really just a passion for eating. Think of Chef’s Club Counter as a cookbook, in the midst of its first chapter, with more to come. Where the cooking is done for you (for a fee)
Unlike big brother Chef’s Club where you got a fuller assortment of famous chef’s recipes including guest appearances, the counter is all about a few rotating recipes available for lunch and breakfast. Every three months or so they will change entirely. So anything you eat now, say goodbye to it immediately, or take a few more months to enjoy. While they are preparing your slut, the rest of the team is hard at work trying to figure out its replacement. All enjoyed in a very comfortable, cafeteria like fast food setting. Order at the cashier, and wait for it.
At the moment they are featuring the infamous Eggslut which deserves all the hype it generated when CCC opened. Its a hit in LalaLand, and even in Vegas at the Cosmopolitan (Best food hotel in Vegas – Keeps attracting the best of the best). How great can a little $8 egg sandwich be you ask? Well, it starts with an especially light Kaiser roll. Fluffiest scramble you will ever get, gently aided by sriracha mayo with oniony hints and melted cheddar. Its the perfect egg sandwich.
A fast-casual room demands a fast-casual burger, and the Jean George burger here doesnt disappoint. Similar to the one at the Mercer Kitchen nearby, it features melted cheese, Russian dressing, avocado and fried onions. McDonalds style fries could have used a little less salt, and some pepper perhaps. But in today’s NYC, I’m just grateful to get fries.
But the most interesting thing on the menu at the moment may be the Duck Rice by George Mendes. This is similar to the signature Arroz de Pato dish I had at Aldea many years ago. Aldea is so forgotten I had to check now if its still in business. Duck Rice is like a nicely executed duck paella, featuring three differently textured Duck preparations with olives. There’s added tartness from cirtus purée spread all over the plate for you to use as you please.
Go! Before they recycle those sluts.