"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

"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

"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." - Sarah DiGregorio, Village Voice