Chef's Spotlight: Executive Chef Carl Alioto of THE LINDEMAN at The OUT Hotel

The Lindeman, the recently opened "New American Classic" restaurant at The Out Hotel in Hell's Kitchen, has a new Executive Chef, Carl Alioto. Alioto is an accomplished chef with nearly 20 years experience at upscale New York City restaurants that include Omars, Tutus, The Standard Grill at The Standard, High Line, and The Flatiron Hotel. Other members of The Lindeman team are the General Manager, Clifton Turner Querelle and Assistant General Manager, Bryan Campione.

Broadwayworld.com had the opportunity to interview Chef Alioto about his career and The Lindeman.

What was your earliest interest in cooking?

Definitely cooking with my grandmother from when I was 5 or 6 years old. We would work together in the kitchen preparing meals and I loved seeing all the fresh ingredients come together into wonderful homemade dishes.

Who were some of your career mentors?

It's all about family for me. My mother, grandmother, my Aunt Maria; really great cooks. We never opened canned products growing up- everything was grown in our backyard garden as kids. Tomatoes, corn, carrots, greens. If we wanted something, we would pick it, cook it and eat it. Homemade breads, pastas, etc. The only outsourced products were generally meats from our local butcher my parents would go to. It was all seasonal products and dishes with love and heart in the mix - truly, some of my fondest memories.

What culinary styles have influenced your career?

The technique of cooking and learning how to outsource the best ingredients possible are first and foremost. They're the base for every recipe to reflect what is actually inside the dish or on the plate- you're only as good as your ingredients. Everything has an even balance and finding that in my cooking is important and reflected in what I do.

I consider my style modern American as a chef and use flavor profiles from around the world: Spain, Mexico, The Mediterranean, Italy, Greece and more, but all forward modern American In Focus and execution.

What do you consider the most distinguishing features of your work as a chef?

It is all about sourcing the best ingredients. For example, our tuna is flown in from Hawaii, our oysters from New Brunswick, CA. The chicken comes from upstate New York and all vegetables from 90-miles outside New York (unless they are only grown in a particular climate or region). When you have the best ingredients, it's then about cooking the perfect steak, or roasting/blanching vegetables to perfection to truly reflect the taste profiles of each ingredient within my dishes.

What is your favorite meal?

Pizza. Roberta's - damn it's good. Also, Prune in the East Village-it's the technique and simplicity of Gabrielle Hamilton's menu that makes it my favorite restaurant in the city.

Tell me a little bit about your restaurant for our readers.

Our name really is the best descriptor of the restaurant. The Lindeman was named for a 100 year-old upright piano that was found in the heart of midtown during our renovation of the space. Our executive director, Jacob Langfelder, called me and we hoofed it down 42nd Street. Cabs and pedestrians were cheering us. When researching the piano manufacturer, we found it to be one of the oldest piano manufacturers in the U.S.

We are also in the heart of the theater district and wanted to acknowledge that with food and ambience that invites everyone from locals to tourists. We launched with a 3-day food, wine and performance event featuring Emmy Nominee and Broadway star, Tituss Burgess. Or goal is to create unforgettable New York moments that make remind people why they live in New York and make visitors wish they did.

About The Lindeman Restaurant

Established in 1836, Lindeman & Sons was one of the first piano factories in the United States. Based in New York, they built a large number of square grand pianos throughout the 19th Century, and in June 2016, a one hundred year-old Lindeman piano landed on the doorstep of the restaurant, hence the name.

The Lindeman menu celebrates contemporary American food. Their location, menu, and decor, showcases a fresh perspective on classic dishes from many regions and represents the melting pot that is truly New York City.

The Lindeman is located at 508 West 42nd Street. The restaurant is open throughout the day from 7:00 am to 11:00 pm serving breakfast, lunch, dinner, late-night bites and weekend brunch. The Lindeman accepts reservations and seating available for walk-ins. For more information, visit their website at www.thelindeman.com or call them at 212.868.2999.

Photo: Courtesy of The Lindeman

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