“Because of Diners, Drive-Ins, and Dives, we became famous for our rotisserie chicken and macaroni and cheese. So the guys have put together this genius chicken dish. They debone the rotisserie chicken, and then they sous vide it so it gets super deliciously tender, and then they bake it in a hot oven to get it super crispy. Then they puree the macaroni and cheese—it’s the same recipe with the five cheeses—and then they foam it onto the plate with crispy kale chips. My daughter is fourteen, and she says, ‘Mom, I could eat that every night.’” After just one bite, I think I would gladly devour it daily, as well. When asked if there is anything on the tasting menu that cannot be ordered a la carte, she replies, “We would open it up. We don’t want to be dictators. People think, because it’s a tasting menu, that it’s highfalutin—but it’s not. The food is really accessible, and the guys serve it to you and explain it themselves. They don’t go overboard and tell you the province of where the cow came from—we’re here to have fun—we’re not here to bore you.” Mrnilsson is a New American restaurant with a Nordic flare, which has a lot to do with the artistry of the plating. “It’s also about foraging, pickling, and the integrity of the ingredients,” explains Nilsson, “—and treating the vegetables with great respect.” “Walk-ins are definitely available. We want it to be a neighborhood spot for those nights when you don’t want a burger. I’m so proud of being in Long Island City for 18 years. I feel like LIC Market and M. Wells have upped the game, so I decided I needed to up the game here, as well.” She has certainly upped the game with a superior team of fresh talent, creating artistic dishes worthy of multiple accolades. If this is the direction the neighborhood is headed, we are in pretty good hands. FOOD & DRINK 24-20 Jackson Ave., Long Island City www.mrnilssonnyc.com Cruciferous with Aged Labneh and Avocado Oil Dry Aged Long Island Duck with Kumquats, Rutabaga, and Charred Eggplant Puree Leslie Nilsson
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