8 Things One of America’s Best New Chefs Loves Right Now
Award-winning pastry chef Isabel Coss opens her pantry.
The Deligram shines a spotlight on the many incredible food artisans in New York and beyond, and we look to our friends to help us discover the best of the best every day. This week, we spoke to chef Isabel Coss, who was just named one of Food & Wine’s Best New Chefs of 2023. But that’s not all: In addition to her role as pastry chef at Washington DC’s Lutece, Coss is opening her own restaurant Pascual, also in the capital, in October. (There will also be a panaderia called Volcán.)
Just in case she didn’t have enough on her plate, we asked her to do one more thing: tell us some of the things she loves right now.
Isabel Coss’s Favorite Things
Buna Coffee, buna.mx
“I love the Los Pajaritos blend, which is made with a lion's mane mushroom extract.”
La Chicharra Cerámica, lachicharraceramica.com
“Made in Oaxaca, their coffee cups sets and plates are beautiful.”
Macurichos Espadin "Destilado con Cacao", wine.com
“I love to pair this mezcal with desserts. The sweet, earthy notes of the nibs that are distilled into the mezcal add brightness in such a beautiful way.”
Tuyo Copita Set, $150, tuyo.nyc
“Perfect for drinking mezcal.”
Lundyway Apron in Graphite Pint, $65, lundyway.com
“I used this apron when I worked at a creamery making ice cream. It’s strong, but so soft–and the pint size is great for someone short like me.”
Masienda Yellow Corn Masa Harina, $12, masienda.com
“I always keep one at home to cook with–to make drinks or to thicken sauces.”
Casey Rubber Stamps, caseyrubberstamps.com
“I always buy fun stamps here to personalize menus. At Lutece we stamp the menus for each guest, it adds a personal fun gesture.”
SOS Chef x Yana Volfson Chocolate Dust, $25, sos-chefs.com
“I’m addicted to this dust. Chocolate, tonka, vanilla, magic! It’s a pantry staple for me.”
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An enthusiastic selection of stories about food makers, founded by Anna Polonsky from Polonsky & Friends and Teddy Wolff. Edited by Sarah Leon.