Sept. 27, 2018 Sponsored Story
A familiar Sunnyside corner is doing away with its past and introducing itself as a brand new restaurant and concept.
The Skillman, an American bistro, is now the name of what used to be The Dog and Duck on 45-20 Skillman Ave.
The restaurant touts a new look and feel since undergoing a change of ownership earlier this year, with the latest of the fixes coming days ago—gold and white awnings with gold lettering to match.
New owners, John Fitzpatrick, Michael Coyle, and James Dolan, took over the location in April, and introduced a transitional menu at the time as they worked to revamp the site with new fixtures, decorations, and updated furniture.
Now, The Skillman boasts a seasonal food and drinks menu, offering a smaller number of dishes all made with fresh ingredients for lunch and dinner and envisioned by a new chef, Ryan Kerr.
Kerr, who was raised in South Carolina, learned how to cook in the town of Columbia where his love of southern cuisine first developed. He then traveled and worked in kitchens across the globe, alongside many acclaimed chefs.
“I cooked over 10 years in the south, then went to cook in Tuscany for a year, worked in the South of France at Château de Lignan for some time, spent a year cooking in Spain, and then arrived at New York City in 2013,” he shared.
After returning to the United States, Kerr started cooking in New York as a chef de cuisine under Bobby Flay at Bar American. Afterward, he spent a year cooking under Daniel Humm at The NoMad and Eleven Madison Park.
In 2017, Eleven Madison Park was ranked the best restaurant in the world, according to S. Pellegrino’s World’s 50 Best Restaurants list.
“I even had an opportunity to work with Michelin-star Chef Jason Atherton at The Clocktower at 5 Madison Ave., so I’m excited to bring all my years of experience and culinary exploration to The Skillman,” Kerr added.
The relaunch includes a new menu that will be expanded upon after Sunnyside Restaurant Week, said General Manager Gary Wiley.
Stand-out options that are currently available include the pan seared scallops over summer succotash in smoked tomato butter, and the roasted chicken served with mashed potatoes, sweet peas, and chicken jus.
In addition, The Skillman Burger, made with pickled red onion, white cheddar, and house sauce on a sesame bun, is already a favorite, Wiley added.
“We were very emphatic in the beginning that we were going to bring a chef in here with imagination and creativity to create a menu that suited the area and clientele,” Fitzpatrick said.
The co-owners are aiming for the bistro to be a staple in the neighborhood, with its new name evoking a mainstay feel.
“This is the beginning now,” Fitzpatrick said. “We want to be a center point in the community.”
To see their full brunch, lunch, dinner and cocktail menu (updated seasonally), visit their website by clicking here.