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Kenny Shopsin

Kenny Shopsin
Did you know?

Shopsin’s, opened for breakfast and lunch, has a wildly extensive menu, with  dishes such as No! No!: 3 sliders on fries, tomato biryani gravy and Buddhaboy: fried brussel sprouts, haricot vert, gruyere. Among favorites are mac and cheese pancakes, served with hot sauce.

Kenny Shopsin
Kenny's Featured Recipe
Scrambled Eggs and Toast

Click here for recipe

Kenny Shopsin is a chef, restaurateur and cookbook author. He is the owner of Shopsin’s, a diner that originally was located in New York’s Greenwich Village and recently moved to the Essex Market, on Manhattan’s Lower East Side.

 

Essex Market is a 70-year-old food market, originally established to give push-cart vendors a place to sell their wares when they were pushed off the streets in the early part of the 20th Century.

 

Kenny is the author of Eat Me: The Food and Philosophy of Kenny Shopsin. Kenny and his philosophy was also chronicled in the 2004 documentary film, I Like Killing Flies.

 

He is a self-taught chef who, unlike most restaurant owners, shuns publicity. Writing in the New Yorker magazine in 2002, Calvin Trillin described him as qualifying as “eccentric in a number of ways, but one of his views seems particularly strange to journalists who have had prolonged contact with proprietors of retail businesses in New York: he hates publicity.” He also wrote that Shopsin’s menu grew because “of what customers wanted or what Kenny was struck by in reading cookbooks or what new ingredient he happened across or what he figured out how to do as he taught himself to cook.”

Kenny lives in Greenwich Village, New York. His website is www.shopsins.com/ and the website for the Essex Market is www.essexstreetmarket.com/.

Latest Recipes

Chicken Chow Fun

Chow fun noodles are made of white rice that has been boiled down and run through a press. I buy them at a vegetarian Chinese restaurant ...

(1 Votes)

Chicken Salad

Chicken salad has a long history at Shopsin’s. It’s been made in a number of different ways, none of which I totally remember–though I do...

(1 Votes)

Scrambled Eggs and Toast

I read someplace years ago, and I still believe it’s true, that if you go to a restaurant and want to know whether or not the kitchen kno...

(1 Votes)

Chicken Stock

My chicken stock is like a guy with strong arms holding someone up so effortlessly that all you see is the person he’s holding up. As a b...

(1 Votes)

Marinara Sauce

Marinara sauce is a staple building block in my cooking. I make it using whole canned San Marzano tomatoes. I use only one brand: Nina’s....

(1 Votes)

GA BBQ Sauce

We keep this tangy sauce in a catsup-style squirt jar and use it to make all sorts of things, like pulled beef, pork, or turkey sandwiche...

(1 Votes)

Eve Avocado, Tomato, Alfalfa, Russian, and 7-Grain

Eve and I had a version of this sandwich in a mall someplace. The sandwich we had was remarkable in that every part of it was bad: The br...

(1 Votes)

Onion Rings

I don’t batter my onion rings; I just coat them in a light coating of flour. The problem with battered onion rings is that you forget the...

(1 Votes)

Huevos Rancheros

Huevos Rancheros means rancher’s eggs. I know that Huevos Rancheros is a specific Mexican dish, but this isn’t that. I don’t even know wh...

(1 Votes)

My Chili

My chili changes from day to day. I start with a base of chopped beef, tomatoes, and onions. Chili needs to have a tremendous amount of o...

(1 Votes)
Cookbooks, etc

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