Get your taste buds ready to visit NYC's Mischa by Chef Alex Stupa. With twists on classic American dishes like a mushroom patty melt and a gravity-defying hot dog, this new American cuisine is like nothing you've ever had. Get your taste buds ready. 🍔
But how does that square with a restaurant where part of the mission is to be useful, to provide some common and ubiquitous meals that diners rely on for their comfort and steadfastness? At Mischa, those two ideas are flip sides of the same coin.So you’ll find both a hot dog and a patty melt as mains, but they’re unlike any iteration you’ve ever had. To give you an idea, the patty melt is made with a burger that’s 100 percent mushrooms, passed through a meat grinder to mimic ground beef.
The hot dog, meanwhile, is a bit of a behemoth. “It’s a little too big. It’s a little too long. When you pick it up, you will feel its gravity,” Stupak said. Made of dry-aged brisket in a natural casing, the hot dog is placed in a house-made potato bun. Sounds simple, until you notice the sidecar of dry-aged beef chili and five other condiments . All of those accouterments make the hot dog worth its $29 price tag .
“The two most controversial dishes on the menu are going to be a hamburger and a hot dog,” he notes. “Are we ready, in 2023, as a society, to have the only burger on the menu be plant-based?”Stupak, obviously, hopes the answer to that question is yes. But he’s still a little nervous about the opening. It’s a massive departure from Empellón, the creativerestaurant he opened 12 years ago that has since expanded into a mini culinary empire.
“Once you get known for something, the ability to break away from it… that’s pretty meaningful,” Stupak said. “If Mischa could be a new institution of AmericanRelated Stories
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