Q&A Part 1: Chef Mark Arnao Talks Auden, Locally Sourced Food, and Maybe Having the Best Burger in NYC
|Oysters and beet salad|
What dishes do you recommend?
My big one that we're using on the menu is the Skuna salmon. For me, the quality of that salmon is unbelievable. It is one of the best salmon I've ever seen. Now I'm not a big salmon fanatic, but I put it on a pan with a little bit of salt, a little bit of oil, and I just broil it and want to go back and eat it. The coriander in there as well is going to give it a nice flavor to match the wine. The beet salad is just great. The horseradish and cheese in it is great as well. That's just a nice local piece. The oysters are just fun. They're a great little dish. It complements the flavors between the cream and the hollandaise and stuff like that. It has a lot going on. The burger has also been a big hit. I've got a couple comments that people are calling the hotel saying it's the best burger in town. I'll take whatever I can get. It's probably my mom calling.
You guys are a fairly new restaurant. What's one thing you want to tell the world?
The biggest thing to try to get out there is that, although we are the restaurant inside the Ritz-Carlton, you don't have to be afraid to walk into the Ritz-Carlton to come in. It's a nice, relaxed atmosphere and easy to sit in. We have people who will come in for two hours to just relax for dinner. It's a very comfortable room, but you have to get into us to experience it. A lot of people think it's inside the Ritz, it's going to be too expensive. It's going to be uppity nose. It's going to be blah. We don't want to give that perception. We want people to come and be able to be here, relax, and enjoy themselves. So they're going to have to walk through the Ritz-Carlton doors to get to us.