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"With Recette, which opened in January of 2010 when the chef was a whopping 27 years old, Schenker has a forum for his own unmitigated creativity."

Rising Stars - New York City

"Fusing French techniques with contemporary American dishes at Recette."

"After a start at Gordon Ramsay at the London, this wunderkind got out of Hell’s Kitchen and into a private dining venture by the age of 25. His patrons clamored for him to go public, and as a result Recette opened in 2010."

Zagat 30 Under 30 NYC

"Deemed 'the Oscars of the food world,' by Time magazine, the James Beard Foundation Awards are the country’s most coveted honor for chefs..."

Best New Restaurant, Recette
Rising Star Chef, Jesse Schenker

James Beard Semifinalist Nominations 2011

"The cooking at Recette is smart and imaginative, the food that results from it elegant and full of flavor."

- Sam Sifton, New York Times

2 Stars

Sam Sifton's favorite new restaurants of 2010:

Recette

Sam Sifton's Best Dishes of 2010:

Codfish Fritters with Lamb-Sausage Ragù

New York Magazine's Best of 2010:

Best New Restaurant: Recette
Best New Chef: Jesse Schenker
Best New Dessert: Christina Lee's S'mores

"On the short, but diverse, menu there is a dish of perfectly cooked sunny-side-up eggs with a tangy green salad, potatoes cooked in duck fat and three strips of bacon."

- Melanie Grayce West, Wall Street Journal

"Young, hungry and talented, chef Jesse Schenker started a private supper club in Harlem when he lost patience with the constraints of working in other chefs’ kitchens. Last year, the boy-wonder took that same pioneering spirit and opened Recette in the West Village..."

- Best of NYC Dining: 10 Most Exciting Restaurants, Manhattan Magazine

"I just have an affinity for caul fat, the way it looks when it's stretched out," says Schenker. "It's almost like a web of fat. You wrap it around anything—meat, fish, duck, foie gras—and sear it. The classic French term is 'crépinette.' "

- Keith Wagstaff, Village Voice

"By the time the third dish arrived (a deliciously soft block of halibut, set over a creamy morel sauce), I felt like an opera buff who’d stumbled on a group of world-class tenors singing arias in their garage."

- Adam Platt, New York Magazine

"Little globes of skinned cherry tomatoes, which accompanied the perfectly cooked branzino, looked like balls of sorbet, and had the concentrated flavor of imminent summer."

- Andrea Thompson, New Yorker

"His most impressive dishes show off a refined palate and a mastery of classic technique."

- Jay Cheshes, Time Out New York

"Every dish I tasted (I tried all but three) was extremely well-conceived; each showed a keen, formal knack for balancing textures and flavors, and all were plated in architectural presentations that some may find fussy but others artful."