Chef

Robert Stauning

"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."

"The meaty sensation of the celery root, baked to perfection, with the tangy, creamy yogurt and bright herbs keeps me coming back for more."

"This brand new Bed-Stuy joint creates expertly crafted cocktails, and a simple late night food menu that’s perfect for post-dinner service snacks and bevies. The double cheeseburger and fries hits the spot after a long shift and is one of the better burgers I’ve eaten in New York."

"Get your #MeatFreeMonday fix at Gran Electrica with our #seasonal tacos de verduras. Currently serving delicata squash, caramelized onion, red bell & poblano peppers, topped with queso de cabra, toasted spiced pepitas & @koppertcressusa micro greens. Kitchen opens at 6! #tastetherainbow #eatgreen #eatcolorful #🌮"

"#Lamb #flautas thisevening at Gran Electrica! Beautiful #cordero from @happyvalleymeat rolled in a house made tortilla, topped with queso fresco, shredded romaine, avocado salsa & pickled jalapeño."