Norwood Hires Its Fifth Chef, Second Top Chef Alum

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Photo: Norwood

In a private letter we obtained, Top Chef season-four alum Andrew D'Ambrosi formally introduced himself to the members of the private club Norwood this week, the fifth chef to man the West 14th Street club's stoves since it opened a year and a half ago. (He was rumored to be there as early as January.) Amazingly, given how inedible rival Soho House's food was until chef Neil Ferguson joined recently, Snorewood continues to be utterly incapable of distinguishing itself as the downtown club with legit culinary know-how — this despite early-offering materials that boasted notable chefs among its members. D'Ambrosi replaces fellow cheftestant Josie Malave; two hastily hired and fired interim chefs; and the club's opening toque, Alison Cruddas. After the jump, his letter and the new, conspicuously bland menu.

Dear Members,

As your Chef, I consider it a fantastic opportunity to be here at Norwood. I pride myself on being diverse in the kitchen with food influences that range internationally. After training in Culinary Arts I have had the opportunity to work with some of the most amazing chefs in Miami, London and now New York City. Prior to Norwood I was the Sous Chef at Le Cirque, where I was able to hone on my culinary skills by working at a three star restaurant with serious levels of talent in the kitchen. Before that I participated as a contestant on Top Chef Season 4. My time on the show allowed me to express my passion, energy and talent. Together, all of these experiences have shaped and influenced my present techniques and tastes. I hope this is reflected in the dishes I served for you at the Club.

My approach has always been to execute simple, consistent and delicious dishes. I plan to take on another level of cooking at Norwood by offering multiple-course tastings, special dinners with wine pairings and cooking classes. With spring and summer quickly approaching, I hope to delve into my personal style of food: light, healthy dishes that will satisfy each individual palate, from the avant garde to the classical.

If you're around the Club and would like to chat please come visit me in our kitchen, I welcome your feedback and suggestions. I am also reachable by email at [redacted]@norwoodclub.com.

I look forward to seeing you in the club!

Cheers,

Chef Andrew D'Ambrosi

NORWOOD

Dining Room

Appetizers

Herb-Roasted Beats $9

Spring Salad $10

Grilled Octopus $13

Burrata $14

Seared Tuna Nicoise $14

Duck-Leg Confit $15

Bourbon-Cured Foie Gras $16

Main Course

Wild-Mushroom Risotto $18

Wild Bass $22

Pan-Seared Chicken $22

Roasted Pork Loin $24

Australian Lamb Chop $30

White Eden Brook Trout $30

8 oz. Filet Mignon $38


Sides

Garlicky Market Greens $7

Oven-Roasted Fries $7

Brussels Sprouts with Lardons $7

Spring Lounge and Garden

Spicy Chicken Wings $8

Herb-Roasted Beets $9

Lamb Ribs $9

House-Cured Bacon Sandwich $9

Spring Salad $10

Rock Shrimp Hush Puppies $10

Frito Misto $12

Thai Beef Carpaccio $12

Selection of Fresh Oysters $3 pp

Fries $6

Artichoke Dip $8

Classic Shrimp Cocktail $12

Larger Plates*
*change weekly

Seared Scallops $24

Roasted Pork $24

Norwood letter