"Quality prevails": Chef Andy Quinn on why New York City offers "more holistic dining" than the UK
SalonIn Pete Wells's review for The Noortwyck in The New York Times last November, he wrote that Chef Andy Quinn "finds the middle ground between grandeur and informality," adding that he's "exacting and precise, with a whole arsenal of skills and a minimalist sensibility that calls for most of the technical stuff to be tucked quietly into dishes that look simple and straightforward, even when they’re not." Clearly, Quinn’s overseeing of the restaurant has made it appointment dining for many New Yorkers, as well as others who make the trek to try the food — a wise move, to be sure Chef Andrew "Andy" Quinn, who grew up in Leicester, England, before moving to the United States to work at NYC's famed Eleven Madison Park, opened The Noortwyck in 2022 with co-owner and sommelier Cedric Nicaise. Quinn recently shared that the restaurant’s ethos is “quality prevails.” Named after the original Dutch settlement on Manhattan where it stands, The Noortwyck offers a “timeless, New American” menu — a focus that’s evident at first glance. Quinn also spoke with Salon about the restaurant's opening, differences between the U.S. and UK dining scenes, signature dishes, efforts to reduce food waste, and his plans for The Noortwyck’s future.
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