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Artichoke Dip at North River

Edible nostalgia: dip, eat, repeat

Yes, the last time you had this chestnut, it might have been at a potluck circa 1966. Or just off the slopes, apres ski. Bring back those memories at the recently opened North River, where chef Adam Starowicz updates retro classics into a delicious modern age.


North River Artichoke Dip

Chef Adam Starowicz’s artichoke dip (Photo: Courtesy of North River)

His artichoke dip ($6) is smooth, soothing and creamy, rich with béchamel, Grana Padano and Pecorino Romano. Grilled homemade pita seasoned with olive oil, salt, pepper, onion and garlic, make the perfect dipping partner.

Starowicz says he was inspired to make the dish while researching cookbooks from the 1950s and 60s for something delicious and vegetarian. His menu, driven by recognizable American classics, also includes throwback dishes such as deviled eggs ($6), shrimp cocktail ($6), stuffed shells ($21), Waldorf salad ($11)  and a holiday ham ($22), complete with pineapple and maraschino cherry garnish.

Opened in December 2013 in the East Village, North River pays homage to simpler times, the days before nitrous oxide became a kitchen tool; elaborate tasting menus an expectation; and fussy presentation the norm. Chef Starowicz brings experience from some of the most cutting-edge restaurants, however, including Momofuku Ko and Mas Farmhouse, along with a fond appreciation of the past.

North River
166 First Ave.


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