“A rising “LGBTQ” star” (–The Stream) and “America’s sweetheart” (–Mouthfeel Magazine), Patrick Bradley is the founder of the site, TheGayFoodie.com and the exclusive restaurant critic for the NYC LGBTQ community. In 2009, Patrick’s culinary journalism career began with the blog, “From Behind the Open Table” (“[a] fantastic blog... which ranges from opinions on food and wine to daily adventures in a culinary-related profession.” –EatDrinkJobs.com) and since then, he has appeared on OUT.com, Vanity Fair Italy, The Huffington Post and Daily Mail; has had works published in London, São Paulo and Canada; and his dining column, "THE DISH" was a regular feature in Odyssey Magazine and Rushbox Magazine New York. In 2014, Patrick made his big-screen debut as his “charismatic, boyishly handsome and [slick-dressing]” (–The Stream) self in the multiple award-winning documentary, Gazelle – The Love Issue.
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Next Magazine - October, 2013
A weekly publication available at all major LGBT bars, nightclubs and neighborhoods throughout New York City.
It was a few years ago that I first began frequenting Cookshop—the West Chelsea staple for trendy gays and the heteros that love them—run by chef Marc Meyer of Five Points and Hundred Acres, located further south. Being just steps away from both Chelsea galleries and the High Line, Cookshop is the perfect place for afternoon refueling.
Although I’ve been there for both lunch and dinner, it’s Cookshop’s brunch that keeps me coming back. First of all: you can select from a slew of different bloody Marys including a mezcal, rye, house-infused bacon vodka, or gin bloody Mary, made with fresh ingredients such as cilantro, applewood-smoked bacon, fresh horseradish or something as simple as a lettuce leaf. But if bloody Marys aren’t your cup of tea, there’s also a cocktail list that’s just as creative—I usually opt for the Cookshop “champ” made with champagne, sorrel liqueur and St. Germaine (it tastes like Christmas)! Once you’ve gotten your buzz going, it’s on to some of the signature starters like spiced apple beignets, moistened with DiPalo’s fresh ricotta thrown into the batter and served with a fresh fruit coulis.
As Cookshop is farm-to-table focused, the ingredients change seasonally and what you see one week, you may not see the next (that’s why I keep going back!). But some of the mainstays are the Cookshop scramble with caramelized onions, crème fraîche and chives, served with a buttermilk biscuit and huevos rancheros with Monterey Jack, lime crème fraîche and pickled jalapeños. And I never leave without having a dish of their chipotle-spiced potato hash!
Photo: Santiago Felipe
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Rushbox/Odyssey Magazine - 2013-2016
A bi-weekly publication available at all major LGBT bars, nightclubs and neighborhoods throughout New York City.
Affiliations:
Rushbox Magazine - Dining Columnist
Odyssey Magazine - Dining Columnist
Out Magazine - Contributor
Next Magazine - Contributor
Gazelland Magazine - Contributor
© 2017 Patrick M. Bradley