We always find ourselves falling for restos that aren’t afraid to shake things up a little bit, and that’s just what NYC favorite ACME has done this past year. Chef Brian Loiacono, aside from being quite easy on the eyes, has transformed this chic dinner spot to a contemporary bistro lover’s haven. Merging his Italian-American roots with some seriously impressive French culinary training (we’re talking Daniel Boulud here, folks), we couldn’t help but salivate at all the savory goodness Brian is serving up at this quintessentially New York spot. Come see just what makes him tick, in today’s Chefs Talk!

What's the staff meal your kitchen gets most excited about?

We’re big fans of making ramen on Fridays. And we have fresh pasta most days!

What is the one knife you can't live without?

I normally us a large chef knife, currently Neonx. A great boning knife is always appreciated.

What's your naughty food indulgence?

Bone marrow oxtail fried rice at Blue Ribbon Sushi. Extra hot sauce. Or Little Vincent’s Pizza in Huntington, Long Island.

What's your mini bar go to?

Budweiser can.

If you could stage at any restaurant outside of your city, where would it be?

After a long day at work you go home and…?

Take my dog Lenny for a walk or run.

If you weren't working in a kitchen, what would you be doing?


Drinks of choice?

Hot chocolate, seltzer, Budweiser, dirty martini.

One cookbook you can't live without/most referenced?

What's the most overrated ingredient?

White truffles.

Describe your cooking in one word:


Images via: Mona Creative, Brian Loiacono