Tribeca’s Kitchen’s Jack Logue Has a Penchant for Nom Wah, Nami Nori, and Classic Cocktails
To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this edition, we speak to Jack Logue, the executive chef of Tribeca’s Kitchen in New York City. The beloved neighborhood diner, co-founded by Andreas “Andy” Koutsoudakis in 2014, recently underwent a full renovation after Koutsoudakis passed away from COVID-19 last March. Today, Koutsoudakis’ son, Andy Jr., runs the restaurant and he recently enlisted Logue, a native New Yorker and a veteran chef with fine-dining chops from The Clocktower and Betony, to run the kitchen. Below, Logue shares some of his favorite takeout tips, tricks, cocktails, and regular stops.
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Restaurant: Tribeca’s Kitchen
Name + Title: Jack Logue, Executive Chef
Resy: What’s your favorite dish from your restaurant’s takeout menu?
Logue: Our Mac N Cheese is a pretty fun and tasty dish that travels well and definitely provides comforting flavors. It’s made with braised ox cheeks and 18-month aged Parmigiano, and it has become a favorite of our customers.
What are your favorite takeout places and what are you ordering from them?
Nom Wah is a great choice. While I loved going to their original location, their Nolita delivery spot offers some of its highlights, including pork and shrimp shumai, roast pork buns, soup dumplings, and roast turnip cakes.
Hanoi Soup Shop is another favorite of mine as is its sister restaurant, Hanoi House. The soup shop offers some of their awesome pho options for the delivery crowd. Beef pho with bone marrow and the spicy papaya with watercress salad are my go-tos.
Nami Nori is a super cool spot for awesome temaki (hand rolls). They’ve also engineered an individual package system that keeps the seaweed fresh and crispy allowing you to pull it off before eating their delicious bites. The uni temaki, o-toro temaki, and spicy crab are must eats, but everything is awesome.
Sushi Dojo is offering affordable but tasty sushi/sashimi/roll sets ranging from standard to omakase, and even to omakase deluxe. It’s a lot of delicious, seasonal fish at a high quality and delivers well with integrity.
What food from which restaurant are you looking forward to ordering now that spring is almost here?
When the weather gets warm, I would love to eat some barbecue and drink a beer out at Hometown BBQ in Red Hook, Brooklyn.
Best tip, trick, or condiment to amp up your takeout?
It’s always great to have a table top convection/toaster oven to get things like soggy fries or fried food nice and crispy, or to re-melt cheese from certain dishes.
For pizza, I like to reheat in a main oven at around 450 degrees to really reactivate the crust.
Must-have condiments would be Kewpie mayo, furikake, ranch dressing, Frank’s Red Hot, ponzu, and double fermented soy sauce.
What’s your favorite bar or restaurant doing cocktails to-go?
Attaboy is an amazing bar doing great cocktails; just being able to get a properly made classic drink to go is a delight, especially these days.
What single restaurant dish or food item would you walk miles for?
Probably a Double Shack Burger and fries from Shake Shack, especially because the walk there will help work it off!
Where was your first meal back once restaurants reopened?
My first meals back were at places I really enjoy: Cedric Vongerichten’s Wayan, and Kimika, both of which are in Nolita. I also checked out Jiho Kim’s Joomak.
What do you miss the most about restaurants?
Restaurants mean so much to me, but also really are the lifeblood of so many things in this city. Whether it’s to celebrate, commiserate, or just to escape from reality for a bit, restaurants provide safe passage and a sense of comfort knowing we have others to share life with. Now, more than ever, we need that comfort, and I can’t wait for restaurants around the country to be back in action to provide it.
Tribeca’s Kitchen is open for indoor and outdoor dining, as well as takeout and delivery. Order takeout here.
