We didn’t observe Shabbat. Well, maybe once or twice. Or perhaps I should say, not formally. Yes, we sat down for dinner as a family. Delicious food was served and we talked about our days. But we didn’t light candles. We didn’t say prayers and we didn’t break bread.
He’s manned the pastry kitchens at some of America’s top restaurants — Clio in Boston, Chicago’s Alinea and WD-50 in New York — but chef Alex Stupak is more focused on conquering Mexican cuisine these days. No, he’s not reinventing the taco. It’s not traditional dishes that he’s serving up either. Mexican ingredients and ideas are the jumping off point for the food that he puts out at his two Manhattan restaurants, Empellon Taqueria and Empellon Cocina.