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Chefs' spotlight: Blake Schumpert

Blake Schumpert, executive chef at 1200 Miles
Published with permission of 1200 Miles

Discriminating diners in New York City's bustling Flatiron district now have another go-to option for after-work drinks and bites: 1200 Miles, which opened in the space formerly occupied by Prandial (already forgotten), with executive chef Blake Schumpert at the helm.

Schumpert is the perfect chef to execute the restaurant's concept; the name refers to the approximate distance between Paris and the North African coast, and the restaurant's menu draws upon influences from both those places and everywhere in between. Over the past two decades, Schumpert has cooked at some truly remarkable restaurants representing an array of cuisines, including Aqua in San Francisco, Citronelle in Washington D.C., and here in New York, Blue Hill, Le Bernardin, and Lafayette.

Standout items on the current menu include an excellent rendition of fideos, the "noodle version" of Spain's famed paella, featuring duck confit; a perfectly executed pan-seared cod with kale, artichokes, piperade, and spicy shellfish jus; and a duo of roasted rack of lamb and braised lamb shoulder with salsify, Swiss chard, and eggplant (recipe included below).

Recipes by Blake Schumpert

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