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Marrying traditional and progressive flavors

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    Jesse Schenker on the sophisticated yet approachable menu

  • Duration 4:28
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Well this town New York City has some of the best restaurants.

In the entire world and tourists come from all over.

And for whatever reason most of them tend to say and to the Times Square area and go to some of the chain restaurants and you'll probably find it.

In your town.

So this is for all of you who are not in New York City but may be thinking about coming and visiting New York.

At some point soon we want to recommend a restaurant -- down and neighborhood called the far west village.

Down in lower Manhattan.

On the west side and this is a restaurant called -- set which is French for recipe and joining us now.

Is the shaft and the co owner of -- set.

Jesse checked you're good to see -- Thanks very much for being here great to be -- -- -- how -- he got -- around.

We opened in January 2010 so coming from three years that's great how would you describe it was -- that sort of the -- of the restaurant and the food that you just.

The feel is very west village just a tree lined street -- -- French windows.

On the corner.

And it's very warm it's it's about the woods didn't and there's -- break.

And that's an open kitchen and the food is very.

It's very.

Classical but also modern and we -- smaller plates.

Took a bid to put the many together and how likely that I like to go out have a few different appetizers and try a bunch of things.

-- it's very seasonal driven.

The freshest stuff I mean we get fresh fish and every day.

And it's it's constantly evolving and we like to push -- -- and -- exciting food and keep it fresh and really did you know -- -- -- -- the west village for folks who are familiar with the New Yorkers really has become over the years real destination spot for.

For food -- New Yorkers who loved to go and try and sample some of the best restaurants.

That New York City has to offer so he got a lot of competition down there how do you distinguish yourself how do you make.

We're set.

Stand out amongst all of these other great restaurants.

You know it's it's a good question we I like to you know keep the ball moving forward and so it's it it breaks away from -- traditional entree appetizer entree.

And we do snacks and plates.

It's you can come in and you can never once once -- and one played we could have a ten course facing him so.

We differentiate because we don't have -- strict.

Model that we followed which really kind of you could build your own meal.

You brought a couple things with you one of which -- like the taste.

Tell me what tell you what you have with what is -- this is basically like Erica -- made a case of recycling -- here there's some ox tail.

Some ham -- some pickled veggies that we do in some grain -- What's really good.

-- counties that yes definitely -- -- -- -- This stuff.

And what's the other district this is this is one of our.

Just to play on buffalo wings that we use street breads prime -- special hot sauce pickled vegetables we do it -- -- -- machines that.

Tell people what's different street cred or actually -- this plan revealed so it's it's -- -- as well.

But delicious I mean he needed and you you what you think you having a chicken nuggets like the ultimate buffalo chicken.

Well -- have to come back from that can't stop by your restaurant you do this series called Monday's with Jesse.

What's that all about money suggests is basically to break up the monotony of the the kitchen yeah I mean everyday grind it's very small very busy but once among the second Monday of every month.

We we -- the daily menu and I just write him off the -- -- course menu.

And we just proper way we do cutting edge stuff you get experimental and really be 25 people who take out cables.

We put white women down and we basically just elevate the experience so it's.

It's a different restaurant once a month inside percent and it's it's it's totally different and it's just.

It's you know it's experiment that we have regulars the common it's become very very very.

Prevented TV show -- -- -- you should invite our cameras and we'll come down and I would love that I can always just totally.

To be a lot of fun Jesse -- is the shaft and the co owner of Brusett.

Down on west twelfth street in really what is one of the best parts of New York City so I would encourage anybody.

Coming to visit New York City to check out -- and used to walk around that neighborhood the Hudson -- right there took a whole another world it's like.

You're not even don't really feel like you're in New York City we'll.

-- -- -- on the best you thank you.

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