Nick Anderer


Chef Demonstration

Thursday, March 12
6:00 PM - 8:30 PM


After a decade in the Danny Meyer empire (at Maialino, Marta, and Martina), chef-partner Nick Anderer left to carve out his own New York spot. At Anton’s, he’s preparing a mix of European dishes with locally sourced seasonal ingredients. His recipes draw on both the city’s extensive culinary history and his own family’s heritage, showcasing cuisine from the Anderer- family recipe Rolodex (his great-great grandfather emigrated to New York in the 1850s).


Amuse: whitefish salad on rye crackers

Pierre Moncuit, ‘Hugues de Coulmet’ Blanc de Blancs Brut, Cote de Sezanne NV

Starter: chopped celery & endive with mustard & cheese

Proidl, ‘Rameln’ Gruner Veltliner, Kremstal 2017

First: Spaghetti Anchoiade

Poggio dei Gorleri, ‘Cyncus’, Riviera Ligure di Ponente 2018

Main: hanger steak Lorenz with melted onions & spinach a la Noialles

Domaine Philippe Alliet, ‘L’Huisserie’, Chinon 2015

Dessert: dark chocolate tart with sour cream and olive oil

Cocchi Barolo Chinato


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