His dedication and talent was evident to his teachers at the Culinary Institute of America. When he graduated in 1988, Aaron Bashy was the recipient of the Richard T. Keating Award for the "Student Most Likely To Succeed." In the Fall of 1995, after spending time at two of New York City's finest restaurants, Bashy was invited to take the helm and captain the kitchen at ALVA.
ALVA is a "hip boite" in Manhattan's newly revived Flatiron District. Owners Fernando Saralegui and Charlie Palmer, chef/owner of Aureole, were seeking an energetic and creative chef de cuisine to turn out great American food for ALVA's discerning fashion, publishing and advertising clientele. Bashy was their man.
Having spent 18 months with Charlie Palmer at Aureole, following a three-year period with Eric Ripert and the late Gilbert Le Coze at Le Bernardin, Bashy was eager to take command at ALVA and implement his own dishes.
While at Le Bernardin, Bashy acquired a broad knowledge of fish and shellfish. ALVA's menu now features ever changing seafood dishes, including oysters from both East and West Coast beds. Thanks to Eric Ripert, Bashy perfected the art of making slow reduction sauces and again, ALVA reaps the benefit. He credits Charlie Palmer for his knowledge of game cookery, venison and squab in particular, and for helping him to develop restaurant and kitchen management skills.
Our Proprietor Fernando Saralegui
Alva Restaurant was opened in October 1994 by Fernando Saralegui and Chef Charlie Palmer. Fernando Saralegui, who graduated from
Berkley with a major in theater set design and worked on sets for San Francisco and New York Metropolitan operas, was responsible for ALVA's interior design. He transformed the humble lightbulb into an icon for ALVA, and embraced its inventor, Thomas ALVA Edison, as the restaurant's namesake.
Cuban born Saralegui delights in sharing his love of cigars with patrons. "ALVA Smoker Nights" are held on the second Monday of every month. Saralegui puts it in a nutshell when he says, "ALVA is a Mom & Pop restaurant with contemporary New York vibe."
