"At Primal Fusion, a Japanese steakhouse atop the Sapphire 39 gentlemen’s club near Bryant Park in New York City, consulting chef John Dewine developed this dish, for which the drum bone of chicken wings is removed. The wings are then stuffed with combination of chicken, green cabbage, shiitake mushrooms, garlic, scallion, ginger, hoisin sauce, sesame oil, Sriracha sauce, salt, and pepper. The wings are then cooked in sous-vide and then fried to order. They’re served in a sweet soy glaze and garnished with lime and orange wedges." Bret Thorn Read More
"Within the last ten years, fusion restaurants have increasingly grown in popularity across the world. Japanese flavors applied to staple dishes from an array of countries have either worked out extremely well or panned out horribly. The latter isn’t the case for Chef John Dewine’s Primal Fusion restaurant located inside one of New York City’s premier gentleman’s clubs, Sapphire 39." Rafael Peña Read More
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"John Dewine, a consulting chef, has over two decades of expertise working with international business titans. With the fire in his eyes when he talks about food, his enthusiasm could create a feast. It's a fire that began when he was a teenager working as a dishwasher at an upscale Cleveland restaurant. Before opting to hone his traditional French culinary skills to the standards of Auguste Escoffier, who popularized traditional French cooking techniques by enrolling at Johnson & Wales University, he worked his way up to become a lead cook. Dewine relocated to New York City after receiving his degree and worked as the Chef de Cuisine at PJ Clarke's in Lincoln Center until being appointed as the Executive Chef of Nino's Tuscany, where he developed a reputation for accuracy. Before joining the crew at Noir Supperclub to run its kitchen last year, he established 40 top-notch restaurants in Riyadh, Saudi Arabia. He is now bringing his skills to Primal Fusion as the consulting chef." Jason Gao Read More
"Drenched in gold (a modifier we wish we could use more often), the supperclub serves classic cocktails with modern twists and an elevated Asian-inspired menu in a 1920s-inspired space complete with DJ booths and chandeliers. The decadent menu is courtesy of Executive Chef John Dewine and offers brunch classic and Asian fusion dinner items." Will Gleason Read More
"NOIR’s Fall Blanc Brunch on Saturday and Sunday afternoons begins at 2pm and offers an unbelievable dining experience courtesy of Executive Chef John Dewine. Brunch dishes offered include a Sushi Bagel with Tuna, Salmon, Cucumber, Avocado, Tobiko and Everything Spice, and Lox Trio with Smoked Salmon: Acme, Catsmo Pastrami & Blue Hill Bay Capers, Shallot, Everything Cream Cheese and Dill served on Amy’s Seeded Toast in addition to Pumpkin Spice Parfait with Apple, Butternut Squash, Yogurt and Granola, Anson Mills Shrimp & Grits served with a Slow Poached Egg, Cajun Shrimp and Pickled Cherry Tomato and Japanese Wagyu." Read More