The highly anticipated cookbook from the Michelin–starred restaurant written by acclaimed chef
Nick Curtola James Murphy James Beard Award–winning wine director Justin Chearno and
co-author Gabe Ulla. Much like the irresistibly warm restaurant that inspires it The Four
Horsemen: Food and Wine for Good Times is about more than just amazing food. The story
begins in 2014 when four friends with practically zero restaurant experience between them
naively decided to open a restaurant in New York City. They called the place The Four Horsemen
and they hired a largely unknown chef Nick Curtola to lead its tiny kitchen. Even though they
did almost everything wrong at the start The Four Horsemen now has a Michelin star a waiting
list for tables seven nights a week and a James Beard Award for the best wine program in the
United States—not to mention a global reputation as a must-visit destination in New York City.
Of Curtola’s food New York Times restaurant critic Pete Wells wrote in a glowing review “The
effortlessly casual plates are not in fact effortless or casual a realization that only
dawns on you as you’re wondering why this sausage or that pickle is the best thing you’ve
tasted in ages.” In the acclaimed restaurant’s debut cookbook Curtola explains his approach
to simplicity with warmth clarity and more than 100 recipes. The book begins with a humorous
and moving introduction by co-founder James Murphy which sets the stage for Curtola’s writing
and recipes casual and informative essays by natural wine pioneer Justin Chearno and
appearances by Murphy and Chearno’s fellow horsemen Christina Topsøe and Randy Moon. Throughout
readers will also find suggestions related to a subject on which the four unwitting friends
were experts long before they built the restaurant: how to have a bit of fun. Includes
Photographs and Illustrations