Here at CityEats, we wanted to get up close and personal with some of our favorite chefs. Going beyond what’s cooking in their restaurant kitchens, we want to know what’s going on at home – and what could be more intimate than scoping out someone’s refrigerator?

So, in this series, we’ll take a look into the most sacred of spaces of some of the most talked about food people in the city.

Bryan Sikora spends his nights working behind the counter at a.kitchen. His nearly one-year-old, Rittenhouse Square restaurant is developing into one of the neighborhood’s most prized possessions.

But that’s nothing new to Sikora. He’s been pleasing neighbors for years: first with Django and later with Talula’s Table. So it’s no surprise to see he’s doing it again.

This time, his approach is a little bit different. Though his address may be upscale, and the feel of a.kitchen certainly fits the bill, it’s casual approachability that fuels his latest project.

He’s nixed the “center-of-the-plate item,” and tended away from the traditional app/entrée menu.

“It’s more of a tasting menu,” said Sikora. “I enjoy the non-formality of the space. We wanted to be a fresh friendly open environment and not feel any obligation but still have a sophisticated experience.”

And when we take a look in his fridge at home, it all begins to make sense! It screams approachability: mini tater-tots, fresh pasta, and frozen tortellini. There’s a starch for every mood (or menu). And for good reason: the 42-year-old chef has quite the brood on his hands, with four kids in all.

 

So talk to us about what’s going on in here?

“It’s a kid friendly food stream. Kid yogurts, applesauce and the never-ending supply of oj.”

On family nights, tacos are always a crowd pleaser. But it’s usually a day-to day experience. His wife hits the Wegman’s on pretty much a daily basis.

“I’ve gotten her into the concept of buying some good poultry and spending on some meats.”

Speaking of meats, that looks like some tasty charcuterie, I see in the drawer…

“We took a little farm trip. There are some cheeses and salamis from an area out here called Honey Brook.”

Sikora lives outside the city limits in Downingtown. And he’s making the most of the “country” life style. “They make cheese curds on Fridays,” he said.

As we peer back into the fridge, I notice the white wine and bubbly. They’re pretty standard, for a chef’s kitchen. As it the unsalted butter. But there’s a more pertinent question:

Is that Hellmann’s or Miracle Whip in that squeeze bottle?

“It’s Hellmann’s. There’s also some whole grain mustards and pretty standard hot sauces.”

“I’m a big sandwich guy.”

And there you have it. Thanks to Chef Sikora for letting CityEats raid your fridge.