At his restaurant in lower Manhattan, serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career.
In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City.
This episode of , a fully independent podcast hosted by Andrew Friedman, was published with permission.
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