Dive Bar Jukebox with Caroline Schiff
"Well, I was talking about this song to this friend of mine."
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Welcome back to Dive Bar Jukebox, where every Friday bartenders, writers, chefs, musicians, and a host of dynamic people answer the question: If we were hanging out together at a bar and I put ten credits on the jukebox, what songs would you punch in and why? Their answers reveal thoughts on their favorite dive bars along with a hand-picked, annotated 10-song playlist for your weekend listening pleasure.
Please welcome today’s special guest…
Caroline Schiff
Caroline Schiff is the Executive Pastry Chef at Gage & Tollner, the historic steakhouse in Downtown Brooklyn, and their tropical-inspired upstairs bar, The Sunken Harbor Club. Schiff is also the author of The Sweet Side of Sourdough and was a finalist for the James Beard Award for Outstanding Pastry Chef and selected as a Food & Wine Best New Chef in 2022.
After college, the native New Yorker started her culinary career at The Good Fork (now The Good Fork Pub) in Red Hook, Brooklyn, and found a mentor in chef and co-owner Sohui Kim. After working at a number of well-known bakeries and restaurants in New York and New Orleans, she’s had a homecoming of sorts at Gage & Tollner, where Kim is one of the owners.
The entire Gage & Tollner experience—from artfully crafted cocktails like a Brandy Sour or a Sherry Cobbler, chilled seafood towers, and She-Crab soup, to bone-in ribeye steaks, fried chicken, and crispy, butter-roasted hash browns—is epic, but just try to find a table that doesn’t have an order of Schiff’s Parker House rolls. And her original desserts are instant classics. There’s the Baked Alaska with a trio of house-churned ice cream (dark chocolate, mint, Amarena cherry) with a chocolate cookie crumble enrobed in toasted Swiss meringue; and don’t miss the Coconut Layer Cake with lime curd and a cashew-pink peppercorn brittle.