Although father and son share the same last name, Preston is establishing his own legacy in New York as the culinary force behind Lure’s longtime success. He is also the son of legendary New York chef Patrick Clark, the nation’s first black chef to win a James Beard Award. But Clark, who runs the restaurant, is remarkable in his own right: in 2019, the New York Times named him one of 16 black chefs who changed food in America. “It’s just an umami flavor bomb in your mouth.”Ĭlark is the executive chef and culinary director of the nearly 20-year-old restaurant, which constantly draws a lively crowd, including celebrities like Justin Bieber and LeBron James. “You have the ocean on your plate,” he says. The pasta - a testament to Clark’s culinary career influenced by various neighborhoods and cultures - is a signature dish at Lure Fishbar in Soho, where seafood is the mainstay of the menu. Clark finishes the plate with lobster, toasted breadcrumbs and a sprinkle of fresh cayenne pepper, parsley and lemon juice. As the sauce bubbles, he pours in the pasta and the extra crabmeat. olive oil covered with garlic, chili flakes and parsley. Once he’s formed the ravioli, he turns to uni cream sauce – a decadent combination of uni, heavy cream, butter and lemon juice – and heats it in a smooth pan of oil. Then he stuffs each pasty pocket with a mixture of blue crab, lobster, various herbs, a little mascarpone and a little ricotta cheese. ![]() He throws all-purpose flour, egg whites, yolks, olive oil and salt into a giant mixer, then rolls out the pasta, alternating between electric and hand-cranked rollers depending on the crowd at the restaurant. Preston Clark’s Crab and Lobster Ravioli is no ordinary ravioli.
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