Raibow Room, the restaurant on the sky of New York: interview with the Chef Mathew Woolf
Daily / Interview - 24 December 2018
Mathew Woolf is Executive Chef of Bar SixtyFive at Rainbow Room in New York.
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Bar SixtyFive at Rainbow Room is one of the most famous New York restaurants in the world. It's a private event space located on the 65th floor of 30 Rockefeller Plaza, in Midtown Manhattan.
Q. You give a lot of importance to the ingredients. How are they chosen?
A. The ingredients are chosen based on seasonality. We always purchase the best ingredients available in each season and then create the dishes around those ingredients. We are inspired by the seasons and often base the menu and dishes around the vegetables rather than just the proteins.
Look at the Gallery: Bar SixtyFive at Rainbow Room
Q. What is the most requested dish at the moment?
A. At the moment the most requested dish is the Pumpkin and Whiskey Fondue. The whiskey adds delicious flavor and acidity. It is also made with jalapeños, topped with spiced pumpkin seeds, and served with grilled pretzels.
Q. What is the most difficult dish to create and why?
A. The most difficult dish currently on the menu is the Champagne Chicken. It is a Champagne-poached Green Circle Chicken served with wilted Brussels sprouts and sunchoke purée. We poach the chicken in Champagne, bone out the legs and make them into roulades, then take the wings and poach them in Champagne again. The preparation requires using the whole bird in three different ways to bring the dish together.
Q. How did you start working at the Rainbow Room?
A. They were familiar with my experience and background and thought I was the right chef to help refine the menus with a sophisticated touch while also upholding the ideals of classic New York. I joined the team as the Executive Sous Chef and am now Executive Chef.
Q. Is there a difference between the summer and winter menus?
A. Absolutely. The summer menu is lighter and more refreshing, allowing the natural flavors of the ingredients to speak for themselves. In the winter, we incorporate different cooking techniques such as braising to create more comforting dishes that people crave in the colder seasons.
Q. Is there any Italian touch in the menu?
A. The menu is ever-changing and developing. We have incorporated Italian dishes many times such as gnocchi and carpaccio.
Q. What will be the New Year's menu?
A. The next seasonal menu I will be focusing on is the spring menu. I look to the bounties of the spring season for inspiration and create dishes that are perfect for that time of year. In spring we are in between the changing of seasons so I create dishes that are still somewhat hearty but not quite as light as summer, incorporating more grilling and roasting.
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