Chef Josef Centeno has a way with crudités. The platter of raw (and cooked) vegetables he served at Ledlow gained national attention a couple of years ago. At his new restaurant downtown, Centeno expands on the idea.
The PYT crudités platter ($18) presents the best items at the farmer’s market. Its changing contents, listed on a poster-size scroll at the heart of the restaurant, recently included eggplant, okra, tomatoes, date plums, and more.
Why it works
“The fruit and vegetables do all the work!” Centeno insists. But the genius of the dish lies in Centeno’s instinct for serving each item in a way that draws out its flavors—charred, brined, marinated, grilled, or simply raw.