Chef
Chris Dargavel
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Focaccia with anchovy butter is the clearest read on Chris Dargavel’s kitchen: bread handled for warmth and structure, anchovy butter for saline depth, and a finish that stays rich without tipping heavy. The plate works because the parts are kept legible. That same discipline runs through the rest of the menu. Grilled mortadella over house-made giardiniera pairs cured-meat richness with the sharp relief of pickled vegetables. Radiatore with mustard green pesto shifts into a greener, more herb-driven register. A grilled pork chop with slow-cooked greens, pancetta, and cicerchia beans moves toward the slower, denser end of the table, where savory layers and careful composition do the work.
At a Glance - Primary work: focaccia with anchovy butter. - Other dishes: grilled mortadella over house-made giardiniera; radiatore with mustard green pesto; grilled pork chop with slow-cooked greens, pancetta, and cicerchia beans.
Signature
Chris Dargavel’s signature list includes Daphne's 60th Fillet Steak, focaccia with anchovy butter, grilled mortadella over house-made giardiniera, radiatore with mustard green pesto, and grilled pork chop with slow-cooked greens, pancetta, cicerchia beans. Read together, the dishes show a kitchen that values directness over flourish: bread treated with care, steak handled with precision, cured meat balanced by acidity, pasta lifted by greens, and pork slow-cooked accompaniments. The throughline is control of contrast—fat against acid, richness against lift, softness against texture. That is where Dargavel’s work lands: not in display, but in exactness.
Profile updated July 2026
FAQ
Asked of Chris
Who is Chris Dargavel?
Chris Dargavel is the person associated with focaccia with anchovy butter and a concise group of savory dishes.
What is Chris Dargavel known for?
He is known for focaccia with anchovy butter.
