Nick  Curtola at The Four Horsemen

Bio

Nick Curtola is the chef for The Four Horsemen in Brooklyn. He previously led kitchens at Glady’s Carribean and Franny’s, an Italian restaurant, both also in Brooklyn.

Behind the Scenes

Chef Nick  Curtola reviews  at post.venue.name
"This weeks lunch @fourhorsemenbk channeling some beautiful middle eastern flavors. Whole Wheat Flatbread with Baharat. New Potatoes, Tahini, Charred Scallions. Eggplant, Yogurt, Preserved Lemon, Walnuts. Beef Back Ribs with Oregano and Urfa Biber. Tristar Strawberry Tart, Clover Honey. Had a lot of fun with @cgarruppo and @pchangcooks on this one."
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Chef Nick  Curtola reviews  at post.venue.name
"This weeks lunch @fourhorsemenbk Semolina Rolls. Salt Baked Tropea Onions with Saffron Vinegar. Melon and Cucumber with Sesame and Chili. Pasta Alla Chitarra, Sungold Pomodoro, Pecorino Calabrese. Corn Pudding, Tristar Strawberries."
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Chef Nick  Curtola reviews  at post.venue.name
"This weeks set lunch @fourhorsemenbk Sweet Potato Rolls with Honey Butter, Fried Green Tomatoes, Summer Shelling Beans, Pork Rib Chop with Fried Herb Salsa Verde and Coconut Tart w/Toasted Meringue"
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Chef Nick  Curtola reviews  at post.venue.name
"Asparagus, Beurre de Baratte, Mojama, Flowering Herbs @fourhorsemenbk"
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From My Menu

Chef Robert Stauning reviews Chilled cantaloupe and dry-cured ham at The Four Horsemen
$$ | Wine Bar | Modern | American | Takes Reservations
Williamsburg
"Simple, high quality ingredients and perfectly executed—small details that make a big difference. Cantaloupe in peak summer season that's ripe, juicy and refreshing; the ham shaved to wafer-thin perfection, the natural saltiness of which counters the sweetness of the cantaloupe, and the creaminess of the stracciatella ties it all together."