Chef/owner John Halligan of Park Steakhouse and Park West Tavern on how parents don’t feed their kids healthy food
SEPTEMBER 17, 2014 LAST UPDATED: WEDNESDAY, SEPTEMBER 17, 2014, 1:21 AM
THE RECORD
John Halligan
Park Steakhouse, Park Ridge
Park West Tavern, Ridgewood
After working at a slew of high-end hotels in New York City and Los Angeles, John Halligan, who grew up in Hillsdale, moved back to New Jersey – River Vale – and, 11 years ago, opened Park Steakhouse in Park Ridge.
“It is something I thought the neighborhood needed,” Halligan says. “I’m a big meat eater.”
Three years ago, the Culinary Institute of America grad opened Park West Tavern in Ridgewood. The “corporate” chef for both restaurants (he has chefs de cuisine at each) is now poised to open Park West Loft, a special-events venue and banquet above the Tavern.
Most challenging dish: Roasted suckling pig with crispy skin at Park Steakhouse. It is a very difficult dish to prepare. Very complex. We confit it, press it, braise it. It takes two to three days [$29].
Dish I’m most proud of: Our steaks. We age them all here for 21 days.
Most essential kitchen tool: Vitamix blender. I use it for everything — stocks, purées, sauces.
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