Chef Biography
With everything he does, Chef Michael Lomonaco reaffirms his commitment to the elevation of American Cuisine.
Beginning with a stint at Le Cirque where he worked with revered Chefs Alain Sailhac and Daniel Boulud (Both “Great Chefs”), Chef Michael has always created bold and flavorful fare using the highest quality ingredients.
In 1989, Lomonaco took the helm at The 21 Club, a foundering institution from a bygone era of dining. Great Chefs caught up with him in 1993 for the Great Chefs of the East series, and later for their Great Chefs – Great Cities series.
After that, he moved up – literally. 1997 found Lomonaco on the 107th floor, as the executive chef of Windows on the World. He created an inspired menu reflecting and expanding on the best of American Cuisine. Critics and diners alike applauded his work and Windows quickly became one of the country’s highest grossing and most beloved restaurants. Wild Blue, an intimate sister concept to Windows, was also conceived and created by Lomonaco during this time. In the Spring of 2001, the Great Chefs team spent several mornings taping four dishes with Michael and his staff for the Great Chefs of America series on The Discovery Channel.
Michael Lomonaco is strongly dedicated to community support. He co-founded the Windows of Hope Family Relief Fund which gathered support for restaurant workers’ families in the wake of September 11, 2001. In addition, he participates in cooking demonstrations and events that benefit good causes including the March of Dimes, City Harvest and Share Our Strength.
Michael’s influence is felt far beyond the New York restaurant sphere. In addition to the three Great Chefs series, Michael has hosted “Epicurious”on The Travel Channel, “Michael’s Place” on the Food Network, and has made many personal appearances including NBC’s “Today Show”, “The David Letterman Show” on CBS, “Good Morning America” on ABC and “In Julia’s Kitchen with Master Chefs” on PBS.
The opening of Porter House New York in October 2006 marked the return of Michael Lomonaco to the New York restaurant scene. The restaurant is located at the Time Warner Center, 59th and Broadway.
Recipes
Pan-roasted Quail with Port Sauce
Serving: 4 Print Pan-roasted Quail with Port Sauce By Great Chefs November 10, 2015 Game birds, especially quail, take well to a bit of sweetness in their preparation, and this easy-to-make dish is a stellar example. The quail derive flavor from the port and maple in the marinade, and the heady port is the dominant […]
Apple-Cranberry Tart with Calvados-roasted Figs and Lemon-Vanilla Crème Fraîche
Serving: 8 to 10 Print Apple-Cranberry Tart with Calvados-roasted Figs and Lemon-Vanilla Crème Fraîche By Great Chefs September 30, 2015 Cranberry-studded tarts are topped with caramelized apple slices, a delicious and classic combination. Chef Lomonaco adds fresh figs cooked in Calvados, an apple brandy, and a dollop of lemon-vanilla crème fraîche. Note that the cranberries […]
Cliff Dweller
Serving: 1 Print Cliff Dweller By Great Chefs May 7, 2014 Well balanced, exotic flavors. Clean. Ingredients Inocente Blanco Tequila – 1.5 oz Cointreau – 1/4 oz Aperol – 3/4 oz Fresh Lime – 1/2 Kingston Cubes – 2 Blackberry – 3, for garnish Instructions In a mixing glass, crush the cubes with agave syrup […]
Seared Scallops and Herb Salad
Serving: 4 Print Seared Scallops and Herb Salad By Great Chefs May 7, 2014 This simple appetizer packs a big flavor. Seared scallops are served with a salad of chopped herbs and dressed with a sherry butter sauce and basil oil. Plan on three scallops per serving, but adjust if the scallops are exceptionally large. […]
Whole Roasted Chicken—Brick Pressed Roman Style
Serving: 4 Print Whole Roasted Chicken—Brick Pressed Roman Style By Great Chefs February 1, 2014 Ingredients Chicken – 1 (3 ½- 4 LBs) Garlic – 4-6 cloves Parsley – 1 cup leaves Zest – From 1 lemon and 1 orange Extra Virgin Olive Oil – 1 tablespoon MARINADE Red Wine Vinegar – 1/4 cup Extra […]
Warm Peppered Tuna Steak Salad with Basil and Roasted Pepper Vinaigrette
Serving: 4 Print Warm Peppered Tuna Steak Salad with Basil and Roasted Pepper Vinaigrette By Great Chefs February 1, 2014 A simple preparation for an elegant result: mixed salad greens dressed with a vinaigrette which can be made ahead of time are topped with slices of seared rare tuna. The tuna is coated with bread […]
Rum Bananas and Maple Ice Cream Sandwich
Serving: 6-8 Print Rum Bananas and Maple Ice Cream Sandwich By Great Chefs February 1, 2014 This interpretation of the ice cream sandwich is made with crisp butter cookies, maple ice cream, and bananas cooked in butter with cinnamon, brown sugar, and rum, a combination reminiscent of many holiday nogs and toddies. Ingredients Maple Ice […]
‘21’ Crab Cake
Serving: 8 Print ‘21’ Crab Cake By Great Chefs February 1, 2014 Everyone loves crab cakes. This classy version, as served when Michael Lomonaco was the executive chef at New York’s famed ’21.’ adds cilantro, Old Bay seasoning, and a pungent chili mayonnaise to make an irresistible starter. Ingredients Lumb Crabmeat – 1 pound, fresh, […]
Apple-Cranberry Tart with Calvados-roasted Figs and Lemon
Serving: 8-10 Print Apple-Cranberry Tart with Calvados-roasted Figs and Lemon By Great Chefs February 1, 2014 Cranberry-studded tarts are topped with caramelized apple slices, a delicious and classic combination. Chef Lomonaco adds fresh figs cooked in Calvados, an apple brandy, and a dollop of lemon-vanilla crème fraîche. Note that the cranberries are dusted with flour […]
Roasted Oysters with Wild Mushrooms and Pancetta Ragout
Serving: 4 Print Roasted Oysters with Wild Mushrooms and Pancetta Ragout By Great Chefs February 1, 2014 Pancetta and mushrooms complement oysters roasted and served in the shell. The pancetta and mushroom topping is cooked down, then seasoned with herbs. If you use reconstituted dried mushrooms in your mushroom mix, save the soaking water and […]
Rib Eye Steak with Margarita-Chili Sauce, Horseradish Mashed Potatoes, and Turban Squash Sauté
Serving: 4 Print Rib Eye Steak with Margarita-Chili Sauce, Horseradish Mashed Potatoes, and Turban Squash Sauté By Great Chefs February 1, 2014 Large beef rib eye steaks are pan-broiled and served on a bed of Margarita-Chili Sauce. Piquant horseradish mashed potatoes and a sauté of squash, corn, and tomatoes accompany the dish. Test the meat […]
Restaurant Information
Phone : 212-823-9500
Address : 10 Columbus CirNew York, NY 10019