India Doris took home Michelin’s 2025 Young Chef Award, Northeast and one visit to Markette makes it obvious why. At her debut NYC restaurant, Doris channels decades of experience inside Michelin-starred kitchens into a menu that’s equal parts Caribbean soul and European precision. Every week, the kitchen moves through 100 pounds of braised oxtail. Her peri peri chicken is a masterclass in heat and restraint. And the salt cod fritters? Order those before you even open the menu.
#nyc #food #restaurant
00:00 Braised Oxtail & What Is Markette?
01:20 Searing Oxtails
02:38 Butchering & Brining Chickens
04:44 Making the Peri Peri Sauce
08:30 Prepping the Salt Cod Fritters
12:09 Making Coco Bread for the Shortrib Sandwich
13:12 Kitchen Team Meeting
14:35 Skimming Braised Oxtail
15:29 Tastings Before Service & Salt Cod Fritters
17:21 Finishing the Braised Oxtails
19:21 Service
Credits:
Supervising Producer/Director: Connor Reid
Camera: Murilo Ferreira, Tom Daly
Production Sound Mixer: Bil Vella
Editor: George Chrysiliou
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub
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