David Gould
Photo by Zoe Jet Ellis
David Gould was hired as a line cook three years ago at Marlow & Sons and last fall, the rustic bistro promoted him to chef de cuisine. His chicken liver pâté makes 2nd Avenue Deli’s taste like dog food. Says Gould: “Nothing is as satisfying as slicing a sliver of raw meat off the left of a cow and eating it with a little sea salt and olive oil. . . .It’s fucked-up how good it is.” The White Plains native cut his teeth at The Gramercy Tavern before heading into Brooklyn to work in Marlow’s kitchen. On days off, Gould goes to Eisenberg’s Sandwich Shop in Manhattan where he treats himself to a tuna melt on rye, French fries and a chocolate egg cream.
