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Tom Hurley Comments on New York City's Bistro Revolution and the Evolution of Culinary Tradition

As New York diners embrace a "bistro revolution" in New York City, many are noting a more casual take on French cuisine. Trained at the French Culinary Institute, Tom Hurley comments on this shift in the in the fine dining paradigm.
 
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    PHILADELPHIA, PA, June 11, 2013 /24-7PressRelease/ -- For chef and restaurateur Tom Hurley, an excellent dining experience is one born out of experimentation and finesse. In fact, he has applied this concept of ingenuity and flavor to the creation of two previous fine dining establishments, Coupage and Hurley's, which have both offered intriguing menus of Euro-Asian fusion. While Hurley has redefined the fine dining approach of French culinary tradition by blending traditional dishes with his own flare, he notes that many other industry leaders have found other ways to cater to the tongues of customers and create exceptional dining experiences.

For example, Tom Hurley highlights a recent article from AMNewYork that details a "bistro revolution" amongst restaurants in New York City. The article explains that while traditional French cuisine has remained popular in the United States, culinary artists back in France have continued to "evolve" the country's take on food. AMNewYork observes, "By mixing gastronomy with bistro food, young Parisian chefs have created 'bistronomie,' a type of refined yet accessible fare served in a casual environment. Gone are the days of pate, escargot and souffles; now it's all about rabbit pappardelle. And New York City chefs have begun to take notice."

Now, many New York City establishments--according to the article--are introducing more casual and updated cuisine to the city's dining popular, a move that Tom Hurley believes is bold, yet powerful. In fact, Hurley explains that the move from fine dining to casual establishments is one that may make French cuisine more accessible and respected by consumers.

According to AMNewYork many chefs and owners behind NYC's emerging bistros share similar sentiments of Tom Hurley. Ginevra Iverson, co-owner of the bistro Calliope explains in the article, "It used to be that chefs would serve really high-end, eight-course meals that took four hours. That's not what people want anymore. We offer that same quality of food in a neighborhood joint." Another restaurateur, Andrew Carmellini who runs Lafayette--an all-day bistro focused on dishes from southern France--comments, "My heart left fine dining years ago...I wanted Lafayette to be the kind of place you just stop by for a bite to eat."

Although AMNewYork observes the reintroduction of French cuisine in the US as an ever-growing "bistro revolution," Tom Hurley is one who believes the value of the food should be determined by its taste, not what how it plays in line popular trends. "It is the chef's aim to take a premium ingredient, manipulate it to achieve the ultimate sensual experience and at the same time take into consideration the digestive comfort of the guest," Tom Hurley explains in his conclusion on the new bistro movement.

ABOUT:

Tom Hurley is a highly regarded chef and restaurateur living and working in the Portland, Oregon area. Trained at the French Culinary Institute, Hurley has had comprehensive experience creating delicious dishes in many varieties of French, Continental and American cuisine. Throughout his career, Hurley has gained recognition for two notable restaurants--Hurley's and Coupage--venues in which he has offered exceptional selections of the aforementioned cuisines. While food remains the number one passion of this top-rated chef, Hurley has also proven skilled and interested in the areas of travel, carpentry and philanthropy.



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