Squid Pro Quo: Jamie Bissonnette’s Txipirones a la Plancha (Video)

In the second episode of "10 Dishes," Toro NYC's Jamie Bissonnette talks about the art of cooking eggs and explains his love for oddball ingredients like baby squid.

When you eat at Toro NYC, the rollicking Spanish joint from Boston hitmakers Ken Oringer and Jamie Bissonnette, make sure you request a seat at the plancha bar—an intimate chef’s counter where you can watch the pros work their magic on a flat-top grill. The setup was inspired by the tapas restaurants of Barcelona and San Sebastián, but Bissonnette says it reminds of the diners where he went as a kid in Hartford and saw short-order cooks pumping out orders in front of diners.

In the second installment of “10 Dishes“—our new video series highlighting 10 NYC chefs and their signature dishes—Bissonnette takes us inside the plancha bar and whips up his favorite thing on the Toro menu: Baby squid (txipirones) with toasted bread, smoked paprika, and a fried farm egg.

Watch the video above to find out how Bissonnette developed his love for seafood that looks like “little aliens,” and why he asks all young cooks make him eggs as soon as they step into the kitchen.

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