Neil Patrick Harris on How He Went from Junk Food to Foodie (Bon Appétit Magazine)

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After surviving on junk food for years, Neil Patrick Harris fell in love–with a chef and with serious cooking. Nowadays, the actor can’t stop tweeting whatever crosses his plate
So, you have an „alter-ego” Twitter feed that chronicles what you eat [@NPHFoodPorn ]. Have you always been obsessed?
In my 20s, I mostly ate burritos and nachos, with the occasional burger. It was my better half, David [Burtka], who made me adventurous.
Do you have guilty pleasures?
In-N-Out burgers. But not too often. I have to watch my girlish figure.
David is a classically trained chef who worked at Babbo. What’s the best thing he cooks?
He makes a Babbo-ish Bolognese: Fresh pasta is key, and a sauce with veal, pork, pancetta, and San Marzano tomatoes, finished with butter. That may be my meal if I was gonna get in the electric chair.
Do you help out much in the kitchen?
I’m the sous and the dishwasher.
Someone’s gotta do it. Are you guys big grillers?
I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic. David makes a medium-rare sear and drizzles some awesome aged balsamic on it.
What’s your secret to a fun summer barbecue?
The key to a good party is what you serve for the first drink. I like to do a rosé or set up a Bellini bar: Champagne with a spoonful of freshly puréed melon, berry, or peach.
What else are you drinking these days?
Pineapple rum-based Tikis. And for a while I made this cocktail called a French Manhattan: two ounces of rye whiskey with half an ounce of Chambord, some Angostura bitters, cherry bitters, and a maraschino cherry.
You just turned 40. The @NPHFoodPorn feed documented some amazing meals.
Dude, it was mental. In Vegas, we ate a 12-course tasting menu at Robuchon, with wine pairings and fancy bread carts and butter carts and candy carts. But for me, it’s hard to beat Masa.
Omakase?
Yes. Chef’s choice is my favorite. I’m super adventurous.
What’s the craziest thing you’ve eaten?
At Park, an Asian restaurant in Montreal, they serve „acupunctured snapper.”
Which is what, exactly?
It’s snapper that has been caught and then killed in a way that is very calm–the fishermen insert needles so that the trauma of death is avoided, and the cut is really tender.
Wow. Where do you go when you need to talk business?
Kiwami in Studio City. It’s boutique-y, small, and quiet–and you still get to drink sake. I also like Soho House. That’s me: Sophisticated, calm, relaxed, and drunk.
Nice combo. You have two young children. Are they good eaters?
They’ve been raised with exceptional palates. They eat all kinds of things: raw oysters, mussels, peas with mint, carrots with curry.
You’ve got The Smurfs 2 coming out this summer. What do Smurfs eat?
They eat Smurfberries! [Laughing] They’re remarkably delicious, albeit tiny.
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