This past June, two-Michelin starred restaurant, Sixteen, ended its 10-year run. In its place on the 16th floor shines a new gem: Terrace 16. Celebrating the bounty of the Earth, dishes at Terrace 16 incorporate a bevy of vegetables and herbs grown on-site. The new concept may be more approachable than its predecessor, but Terrace 16 exudes the same high-quality experience fueled by vibrant flavors and genuine hospitality. In order to encompass the entirety of this venture, read on to learn more about the Michelin-starred executive chef, pastry chef, and sommelier.
Nick Dostal, Executive Chef
DiningOut: When did you realize you had a passion for cooking?
Dostal: My childhood was centered in my family’s kitchen. My mom always had dinner on the table. However, she would often have to work late, so she’d teach my sister and I how to get cooking projects started. We also had a garden in the backyard, so from an early age, garden-to-table cooking was a thing. When it came time to figure out what I wanted to be when I grew up, I thought I already knew the answer. I enrolled in summer cooking classes to see if the chef life was something I really wanted. After the first few days, there was no question.
You’ve held esteemed positions at a number of Michelin-rated restaurants, including Quince in San Francisco and Grace. What are the keys to receiving Michelin-star status?
There are a lot of components to achieving Michelin stars: consistency, environment, creativity, execution, service, etc. If I had to sum it up, Michelin is looking for a chef to have his/her own style; something you can’t get anywhere else and that is truly unique.
As executive chef of Sixteen in 2017, you maintained the two-star Michelin status of the restaurant. How were you able to accomplish this feat?
The biggest thing: trusting myself and my vision. I also recognized that the restaurant as a whole had to earn those stars. I was very lucky to have a template and an amazing space and staff. I also knew that if I simply continued doing the same style of food as my predecessor, I would inevitably fail. I brought in a new front of house manager, Adam Stark, who came from a Michelin-starred past. Having an amazing and knowledgeable sommelier (Parag Lalit) and a talented pastry chef (Evan Sheridan, at the time) helped a lot too.
What are some offerings guests can find on the Terrace 16 menu?
We wanted to keep the same food philosophies as Sixteen, but make everything more approachable. Guests can expect light and fresh vegetable offerings, such as our Sourdough Garden Toast with sweet peas, charred scallions, and herbs from our Terrace garden. Guests can also indulge in the 32-ounce Rib-Eye Steak with frites or Grilled Oysters with pork fat and rosemary. Our menu changes with the seasons, so diners always have something new to look forward to.
Jared Bacheller, Executive Pastry Chef
DiningOut: With your tenured career—including training at Boston’s L’Espalier and a stage at Noma in Denmark—what drew you to Terrace 16?
Bacheller: I became interested in Terrace 16 after seeing Chef Nick’s work at Sixteen and experiencing the service first hand.
Bacheller
What do you want guests to experience when they order your desserts?
My desserts are fun, approachable, and tasty. We have a classic Soufflé for chocolate lovers and S’mores for the Table as a nostalgic throwback.
How do you handle food waste at Terrace 16?
Where I source my food is very important to me; I get as much as possible from farms. I utilize a variety of techniques to ensure that no product goes to waste by way of jamming and pickling.
Parag Lalit, Sommelier
DiningOut: You’ve curated wine lists for multiple restaurants in various parts of the world. How did you begin to craft a wine list here?
Lalit: I began by making an eclectic wine list that speaks to a large range of guests, allowing for a more approachable window into the world of wine. We feature just over a 1,000 labels which represent 18 countries and a wide range of price points.
Are you featuring any rare varietals?
While we may not have a ‘rare’ grape on our list, we definitely offer a depth of vintage wines. Sancerre vintages go back to 1985, while California and Bordeaux reds go all the way back to 1959. We also serve Madeira from 1879 by the glass for $300 a pour.
Interviewed by Morgan Carter
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