The time has come for Vandaag and chef Philip Kirschen-Clark to part ways. The New York Times reports the relatively new Scandinavian style restaurant has been doing extremely well after Sam Sifton awarded them two stars, but they are looking for a new approach.
Kirschen-Clark is known for his more elaborate food, but the management is now looking to experiment with a "neighborhood" type style of cooking, perhaps to draw in a new clientele.
Unfortunately, the chef is not in the business for this style of food and has left the restaurant in search of other opportunities. He has yet to decide on exactly what his new plans will be, but in the meantime Vandaag has appointed sous-chef Seth Johnson to take charge of the kitchen.
For more information, visitThe New York Times.
Vandaag: 103 2nd Ave., at E. 7th St.
