The West Side Spirit, Manhattan Media, 12/07/2006 - VIEW IMAGE
Expert Chef Tries Hand at Business
NEWCOMER OF THE YEAR - 2006 Small Business Awards
Meet the newest addition to the Chelsea restaurant scene.
Klee Brasserie, a European American restaurant, opened its doors late last month.
Chef Daniel Angerer and his fiancée, Lori Mason, founded the restaurant on Ninth Avenue between 22nd and 23rd Streets. Their goal: to give their patrons a fine dining experience in a comfortable, but elegant, neighborhood setting. Angerer said he chose a site for Klee slightly off the beaten track, but close to Chelsea’s many art galleries. “Food is art to me,” Angerer said.
Klee’s menu recalls Angerer’s European upbringing and training (“klee” means clover in German), but reflects his understanding of American cuisine and tastes. One of his most popular entrées is pine nut crusted halibut with basil served with Brussels sprouts. His dessert menu is designed to please New Yorkers, whom Angerer described as “chocoholics.”
Angerer, 36, began his culinary education in his native Austria, then cooked and traveled in France, Spain, and Italy before he moved to the United States 12 years ago. In France, he cooked under the master French chef, Joel Robouchon. In the United States, Angerer was part of the team that helped chef Jean-Georges Vongerichten start Jean Georges, before he was recruited by chef David Bouley to work at Bouley Bakery. Most recently, Angerer was the chef at Fresh, a Tribeca seafood restaurant.
Despite his extensive culinary expertise, Angerer recognized that he needed financial advice to open a restaurant in the highly competitive New York City restaurant scene.
Angerer turned to SCORE, the Service Corps of Retired Executives, for guidance. SCORE is a nonprofit association of volunteers that provides free counseling and training to small businesses. Robert Moses, a SCORE volunteer and a retired corporate accountant, helped Angerer and Mason write a business plan and obtain bank financing.
Angerer is encouraged by the young restaurant’s reception to date. His tables are full every night. He is determined to make Klee successful based on his commitment to each individual customer’s satisfaction. “It’s all about passion,” Angerer said.
Angerer and Mason live only a block away from Klee Brasserie and feel connected to its neighborhood locale. For their upcoming wedding, they have requested that their guests donate to a local community charity in lieu of gifts.
Meet the newest addition to the Chelsea restaurant scene.
Klee Brasserie, a European American restaurant, opened its doors late last month.
Chef Daniel Angerer and his fiancée, Lori Mason, founded the restaurant on Ninth Avenue between 22nd and 23rd Streets. Their goal: to give their patrons a fine dining experience in a comfortable, but elegant, neighborhood setting. Angerer said he chose a site for Klee slightly off the beaten track, but close to Chelsea’s many art galleries. “Food is art to me,” Angerer said.
Klee’s menu recalls Angerer’s European upbringing and training (“klee” means clover in German), but reflects his understanding of American cuisine and tastes. One of his most popular entrées is pine nut crusted halibut with basil served with Brussels sprouts. His dessert menu is designed to please New Yorkers, whom Angerer described as “chocoholics.”
Angerer, 36, began his culinary education in his native Austria, then cooked and traveled in France, Spain, and Italy before he moved to the United States 12 years ago. In France, he cooked under the master French chef, Joel Robouchon. In the United States, Angerer was part of the team that helped chef Jean-Georges Vongerichten start Jean Georges, before he was recruited by chef David Bouley to work at Bouley Bakery. Most recently, Angerer was the chef at Fresh, a Tribeca seafood restaurant.
Despite his extensive culinary expertise, Angerer recognized that he needed financial advice to open a restaurant in the highly competitive New York City restaurant scene.
Angerer turned to SCORE, the Service Corps of Retired Executives, for guidance. SCORE is a nonprofit association of volunteers that provides free counseling and training to small businesses. Robert Moses, a SCORE volunteer and a retired corporate accountant, helped Angerer and Mason write a business plan and obtain bank financing.
Angerer is encouraged by the young restaurant’s reception to date. His tables are full every night. He is determined to make Klee successful based on his commitment to each individual customer’s satisfaction. “It’s all about passion,” Angerer said.
Angerer and Mason live only a block away from Klee Brasserie and feel connected to its neighborhood locale. For their upcoming wedding, they have requested that their guests donate to a local community charity in lieu of gifts.