Celeb Chef Chris Nirschel on What to Expect From His New Menu at Slide


It was just March when Slide first opened and brought sliders, cannoli, and boozy milkshakes to the Village under the direction of Madison Cowan, an Iron Chef and Chopped winner, but the spot already has a new chef: Chris Nirschel, who competed in season seven of Food Network Star and later on Chopped, signed on as executive chef a couple of months ago, and he’s getting ready to debut his new menu.

Nirschel trained at the French culinary institute, but he draws inspiration from years of cooking for his family, which went through a vegetarian phase and forced him to think outside of the box. He’ll try to apply that same creativity at Slide, where he has one overarching goal as he rethinks the board at the eatery: “I want to make Slide grow until a New York staple as opposed to just another restaurant in the Village,” he says. So he’s adding depth to the slider list and putting more emphasis on the rest of the food, too.

“I really enjoy the food there,” he explains, noting, in particular, the chicken and waffle slider. “But I’m going to make it a little more seasonal and diverse.” He cites steak frites, ceviche, blue cheese fries, bacon-wrapped gorgonzola-stuffed figs, and Chilean sea bass as examples of new menu items. “We’re getting our fish from the best purveyors,” he says.

He’ll also add a pair of sliders–one veggie and one salmon, made from fish ground in house–to the regular menu and, come September, debut a late-night menu with more experimental miniature sandwiches. “We’re hoping to do wild boar and ostrich,” he says. He’s also working on a mix and match program that he says will be “cost-effective” and exploring the idea of pairing cocktails with food.

Above all, says Nirschel, “I want to give patrons more versatility. I want to do big bold flavors in small bites.”