This Restaurant Earned a Michelin Green Star for Its Zero-Waste Cooking — The Experts
At One White Street in Tribeca, head chef Galen Kennemer helms one of New York City’s few Michelin Green Star restaurants, a distinction rooted in the kitchen’s obsessive commitment to zero-waste cooking and its own working farm upstate. Kennemer grinds fresh wagyu for the restaurant’s cheeseburger, chars whole cabbages into a jus for his fall-off-the-bone smoked lamb neck gyro, and dry-ages duck in-house. The building, once home to John Lennon and Yoko Ono, is as storied as the food coming out of it.
#nyc #food #burger
00:54 Introduction
01:30 Prepping the OWS Burger
02:57 Assembling the Crispy Potatoes
04:23 Deliveries From the Farm
05:06 Burnt Cabbage Sauce
06:10 Smoked Lamb Neck
08:27 John Lennon and Yoko Ono Owning OWS
08:47 Hudson Valley Duck
11:34 Chef’s Message: Cooking Here and Now
Producer/Director: Gabby Lozano
Camera: Murilo Ferreira, Caleb Weiss
Production Sound Mixer: Bill Vella
Editor: Beatriz Calleja
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub
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44 Comments
Awesome job Chef, love this
You lost me at “deconstructed” sandwich. 🙄
Crazy how 1 Big Mac can change a man’s life
Fries not coming with the burger should be illegal
with Australian and New Zealand lamb, my understanding is because its got a more mild flavor, less gamey. Which to me just means less lamby. I guess it works with the US population not really liking really gamey meat and not having a strong cultural history of eating lamb.
A $32 burger with $19 fries. Since the economy is booming, Imma head over right now.
High End Big Mac
Looks at menu pricing….I'll pass…
That is one beautiful burger!
Very talented chef & team
Now that’s a burger. Less is more. Fit the burger on the bun. I don’t need bacon. BBC.. bun beef cheese 😂😂
Ok, so a tyre company is giving out restaurant awards for sustainability. That will do me!
he is talented and annoying idk how to describe it
🔥🔥🔥🙆🏽♂️🫡
Great seeing hardworking people instead of non-contributing leeches who demand handouts and reperations.
You have to be a moron to want to live in Ny and be paying $30+ for a glorified five guys burger.
This guy def microbrewed in college
Nothing like getting beard hair in your burger
I wonder if you can taste the cheese in that burguer
Chefs use Aussie or NZ Lamb because it is the best. Very over the whole US bad attitude ATM, but I get he is an eat local person – so am I which is why I have zero interest in US produce of any kind and avoid it. But Galen is free to Do As He Wilt 😉
”What grows together goes together” – famous Alabama saying
Epic spot!!! Added to my list 🤓🐷
nice
I'm finding that the first step to getting a Michelin star is getting sleeve tattoos with a man bun or shaved head. Then you have to say "Umami" "Sustainable" and dry age everything a bunch.
For a restaurant that doesn't want to waste food, they sure are wasting the "wagoo" short ribs. Instead of taking a beautiful piece of beef and grinding it up, they should try to find better tasting US beef varieties. They could always mix in enough fat to hit their target ratio, and it would be a more sincere burger. Maybe they could have guest burgers, such as Longhorn burgers, or Shorthorn, or Angus, or dairy cow burgers. Wagyu burgers are just pointless. Use the expensive beef to grind up….I guess I can see why they are charging $32 for a cheeseburger.
However charging $19 for fried potatoes should be against the law. That is just taking the piss.
Bunch of sad losers in the comment section today 🙄
Cotton Candy Randy became a Chef?! #GMM
the way these people pronounce “wagyu” tells me everything i need to know about them
There is a simple rule in the restaurant industry if you have something and you don't know what to do with it figure it the hell out because if you throw something away you're losing money and that's what he did he had the pulp and he figured it out that he could turn it into something useful and not lose money in the restaurant always always always try to figure it out
I guarantee you if he used regular choice grade short rib instead of wagyu, it would taste exactly the same.
I guarantee you if he used regular choice grade short rib instead of wagyu, it would taste exactly the same.
Burger and fries are always to be served together.
its called a Dry Brine.. not a Cure. This guy said he went to culinary school? yeah right!
Mid
Yes, charred is good!! Is it healthy? Probably not, but does it taste good? Hell yeah! Thats why asian cooking love the WOK HEY (charred stir Fry from the wok). Even in western cuisine, they use torch to char the dish for finishing touch.
It’s Green 👾
how are these people actually in business lmaaooooo, i mean i get why but cmon bro $32 for a damn burger with no sides….for the "love" of food huh……
"2 guys one crazy dream"
You should use Aussie lamb – because Aussie lambs are stronger, just like Aussies!
😂 Cabbage literally 92-93% water.
Using Wagyu to make burgers = waste. No fries with the burger = crime. Burnt food = just no
Also I doubt a lot that serving wagyu is "green" or "sustainable", since it must be imported. So this is basically a scam for NY hipsters.
I thought the meme was a joke 😂didn’t think it was based on a real person
This business model is not sustainable and it will never be. You know what would be sustainable? An old style maison serving a stewed duck with side dishes. People getting their protein and calories without expecting their plate would look like the post in insta. How are you going to serve 12 people a breast without going trough six ducks? Oh wait you planing on making a sauce with the rest of the duck. Cute!This "experience food" is not sustainable man sorry for bursting your bubble
Interesting he uses lamb neck. We call this scrag end in the UK and it's one of the cheapest cuts. One of the best though imo.
shoutout Ertan man