Born and raised in “The Boogie Down”, I grew up during the birth of hip hop, break dancing, and formerly Koch’s NYC. It was a dangerous time, but art still prevailed: Summer jams in the park were the highlight to live instruments and street DJs. Summer cookouts came to life and turned the whole party out. I looked forward to when my Dad would go into “the lab” (a highly disorganized kitchen). He’d come out with some fire for that grill. The smells would entice the neighbors and many times strangers. So much so that they would walk right up to the fence and ask for a burger or hot dog and my Dad would pass it to them over the chain-link fence. It’s those moments that stayed with me and placed it in my heart to serve my guests with the best I have to offer. Decades later, I’m still chasing my Dad’s flavors, enjoying my own creations, and loving the friendships with people I share a bite with along the way.
"The smells would entice the neighbors and many times strangers."
Itis, food coma, food drunk, after dinner dip, or postprandial somnolence. No matter what you call it food making you sleepy simply never fit the bill for me. A meal should awaken the senses. My goal is to have you experience each bite in layers. I use natural seasonings to highlight the dish because in my kitchen the food is always the star of the show.
If your looking for an “Exquisite, Holistic Culinary Experience that will include fine dining and intimacy, Cheffinari is it. You will have the opportunity to indulge in a delicious meal prepared with fresh ingredients including herbs and spices made with love. Cheffinari always prepare health conscious meals and meals that provide the authentic taste of the foods. He’s Snow Crab legs are always cooked to perfection giving you the experience of its true taste. Before you taste Cheffinari’s food, it’s presentation starts your mouth watering dishes like his Sweet and Sour Chicken wings. They are as delicious as they look, with the meat sliding off the bone. Cheffinari never disappoints!!!
He’s a master at his craft.
The first time I ever tasted Chef Ari’s food it was pure delight. The amount of care put into the preparation and presentation was almost cinematic. It was obvious that he really cared about the dishes he was preparing. He prepared for us an appetizer, a main course meal and dessert . Everything tasted delicious and was enhanced by the perfect seasoning for each dish. He’s a master at his craft. Nothing was spared on each dish. Everything was market fresh and the aromas were tantalizing. Each dish was quite colorful and it was literally an exploration of culinary delight to consume. What else can I say he’s a master and very skilled chef that comes highly recommended.
One of the most tasty things my palette has experienced.
If you have ever eaten a meal or had a tasting from Chef Arrie's kitchen one thing you know he does well is seasoning with a little kick. I had the pleasure, well the joyful pleasure of tasting his Shrimp rolls. One of the most tasty things my palette has experienced. Crunchy deep fried rolls filled with well seasoned shrimp and fresh veggies. I was expecting an imitation of a standard favorite but what I tasted was so much more. The flavors were comforting and savory but there was also the excitement of a twist of a complimentary kick. The end result was a truly amazing taste so well combined and left me wanting more....and more ...and more........... Chef Ari’s dishes are always plentiful and well presented which adds to the entire experience.
Stuffing yourself must be the goal
Ari’s cooking is some of the most delicious food I’ve ever eaten the pairings of spice and sweetness was amazing, stuffing yourself must be the goal because enough just isn’t enough!!
Want a bite? Check out the ways below.
Be a part of the experience with a direct invitation by Chef Ari himself. A rare occasion that is special and an honor amongst those who have been invited.
Ari’s love for music has met his love for food. A dope session where the chicken is as boomin’ as the low ends.
Not much is known about these sessions yet but I hear its amazing.
“In my kitchen, the food is always the star of the show.”
I don’t follow recipes and the very few times that I have the results were not positive. I use a recipe as a general guide. Taking the time to read through the entire process before even gathering ingredients. Once I have read through the recipe, I generally think about making substitutions for more natural ingredients. Sometimes the recipe will call for something that is damn near impossible to get. At this point, I’m on a hunt to find out all about this ingredient so I can find an equal or better locally sourced substitution.
I believe in spices but it is to be used to enhance the dish not overpower it.
My specialties are anything utilizing Fresh ginger, red chile peppers, smoked paprika, and limes.