|Chipotle Mayo (in orange), Beet Ketchup (in magenta; if you don't like beets, I still urge you to try this! It's all the goodness of your regular ketchup but fresher and with a subtle hint of beet flavor)|
|Pesto Meatball Sub|
|The Guac Burger|
by Chloe has been on my "NYC restaurant bucketlist" for too long (I actually compiled all of my bookmarked restaurant websites into a Google Doc two years ago...not joking, over here!), and I finally braved the busy rush and picked up lunch for my mom and I just a few weeks ago. We didn't order anything that needed additional condiments (chipotle mayo, beet ketchup), but let's just say that I'm very glad I tried both of them anyways.
I've listened to a few podcasts interviewing Chef Chloe Coscarelli, and like my other hero, Christina Tosi, her career path has been rather non-traditional. She graduated from UC Berkeley but spent a summer working at a gourmet vegan restaurant in San Francisco - for free - in order to gain experience in the food industry (free labor is something that Christina Tosi did as well!). She then attended the Natural Gourmet Institute in NYC and even took Dr. T. Collin Campbell's Plant Based Nutrition course online (highly esteemed, former Cornell professor whose lecture I attended just last November!). If that's not enough to whet your interest in her, she's won Food Network's Cupcake Wars.
Just days before I went to by Chloe, Chef Chloe was in fact fired from her own restaurant. The whole situation is rather confusing and polarizing, but the drama aside, my admiration for Chef Chloe stands, and my feelings towards the food I ate that day at by Chloe remain veeery favorable. The food here is pricey, but if you're up for it, I say treat yourself and try the Pesto Meatball Sub - it's so worth it.