The Kitchen

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The Kitchen

Brad Farmerie – Executive Chef

Brad Farmerie grew up in Pittsburgh in a food-loving family. His mother, an avid home cook, exposed him to a variety of cuisines and insisted on home baked bread and vegetables straight from the family garden.

Farmerie enrolled at Penn State, intent on completing a degree in mechanical engineering. Two years into his studies it became apparent that the cooking he did to pay his tuition was the real source of his collegiate contentment. Thus he took a year-long hiatus from studying the principles of physics to exploring first-hand the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes.

One year turned to seven, and Farmerie’s culinary wanderings turned serious when he settled in the UK in 1996, earning a “Grande Diplome” at Le Cordon Bleu. He further rounded out his education and technique at acclaimed restaurants such as Coast, Marco Pierre White’s Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club in 1996, then assisting Gordon and Anna Hansen in the opening of the critically-acclaimed The Providores and Tapa Room.

In 2003 Farmerie moved back to the States to head up the kitchen of the AvroKO-designed PUBLIC. There, his creative, global approach was described by the New York Times as one that “swings for the fences with each and every dish” and Michelin awarded the restaurant a coveted star in the 2009 Red Guide. 2006 saw the opening of The Monday Room, a 20-seat wine bar inside of PUBLIC which Farmerie turned into a laboratory for his most creative dishes yet, designed expressly to pair with the Monday Room’s eclectic and adventurous wine selections.In the fall of 2008, Farmerie extended his culinary reach as executive chef of AvroKO’s long-awaited two-in-one project, Double Crown and Madam Geneva, which takes as its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.

Menu

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Dinner

Double Crown explores the aesthetic and culinary qualities arising from the British Empire’s forays into Southeast Asia.

The menu highlights the two-way street of culinary influence between Britannia and the East with dishes including a rich Singapore laksa soup, miso-glazed bone marrow, duck steamed buns and more.

Double Crown was awarded two stars (excellent) from the New York Times and received ‘Best Return of Fusion’ award by Time Out.

SNACKS

SALADS

STARTERS

FISH & VEGETARIAN

MEAT

VEGETABLES & RICE

Announcements

Join us for Nonya on Sundays
Double Crown’s Brunch features our “DIY Bloody Mary Bar”

Private Events

Thank you for considering Double Crown and Madam Geneva for your next event. We can accommodate a variety of corporate and social events, including private dinners, cocktail receptions, media events, business meetings, wine tastings, and wedding ceremonies and receptions.

For more information contact our events manager, Ali, 212-234-0350 or at Ali@doublecrown-nyc.com

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