Chefs to Watch: Anthony Accomando of Antoine McGuire’s in Haverstraw


Anthony Accomando

The 411 on Antoine McGuire’s.

Born: April 8, 1979 in Nyack

Grew up: Haverstraw

Culinary School: French Culinary Institute in Manhattan (2004)

Experience: Internship at the Mark Hotel in Manhattan; cook at Bazzini in Ridgewood, N.J.; co-owner and co-chef at Adagio Bistro and Wine Bar in Pearl River; chef at one of his parents’ restaurant, Babe’s Bar and Grill in West Haverstraw.

Cooking style: “The backbone of my style is classic French, but I like to be very creative and incorporate other elements. More than anything, I like to cook with local stuff — I’ve started to work with local farmers. Local, fresh and fun. I grew up in a family that’s very food oriented, and I love the way that food brings people together.”

Signature dish: Grand Marnier Scallops

Why he’s one to watch: Accomando isn’t innovating beyond comprehension — he’s simply raising the bar on the dishes we already know and love. His Old School Oysters Rockefeller, for example, stays true to traditional ingredients (no spinach!). Feather-light breadcrumbs and pureed herbs, including a lovely hint of tarragon, top the warm oysters, and the dish is soft and crunchy and grassy all at once.

Future influence? “We’ve really strived to bring high-quality local fresh produce to the area and do it in a casual atmosphere and make it more accessible in general. I want to keep bringing good food to a wider audience.”

Bill Cary contributed. Photo by Peter Carr/TJN.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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