Here’s the best news you’ve had in the past few weeks: New York City chefs have made a bold gesture to demonstrate that they support immigrants who live in this country, and created a way for people who are devastated by the election results to get involved in resistance. It’s a really simple idea that can… Continue reading Mange La Résistance: How NYC Chefs Are Fighting Back Against Trump
For a New Yorker, visiting L.A. conjures up cultural references from Woody Allen films, visions of Hollywood galas, and clichés about grain bowls at sidewalk cafés. Well, the latter, at least, rings one hundred percent true in my recent experience–but the grain bowls these days are not so plain, as I found out during a… Continue reading Of Grain Bowls, Chopsticks, Hidden Gems, and L.A.
Greetings, and I hope your 4th of July weekend was filled with delicious food and wine! Just one update here: I’m sure some of you who live in New York have already checked out Sauvage, which opened recently in Greenpoint (if you haven’t, I recommend it!). I profiled the ambitious, young, producer-obsessed chef there, Lisa… Continue reading Meet Sauvage’s Chef, The Ambitious, Fiery, Producer-Obsessed Lisa Giffen
Why is Marc Jacobs’ personal chef throwing secret dance parties in Chinatown? How did she come up with that insanely beautiful activated charcoal-dusted squid dish, served at a pop-up dinner in a hot sauce boutique? Who is Lauren Gerrie, anyway, and why is she so damn talented? Answers in my profile of this dynamic, self-made… Continue reading Meet The #LadyChef Who Cooks For Marc Jacobs (And Throws Secret Dance Parties)
I understand, roughly, what you were going for. Let’s make fun of the rich, and their excesses, hahaha, by sending a writer who has a degree from a top university (specifically, Oxford) to dine at obscenely expensive restaurants and make fun of how ridiuclous they arefor a magazine read mostly by privileged people — because… Continue reading Dear Harper’s: I really hate this article, here’s why.
Mmm, pizza . . . sorry, what was I saying? It wasn’t supposed to be about pizza. Filet mignon, wasn’t it? Right, I profiled British celebrity chef Jason Atherton to see what he plans to do to make his new fancy resto The Clocktower one that New Yorkers will be buzzing about for decades to… Continue reading The Key To Chef Jason Atherton’s Success Might Be At Roberta’s Pizza
I did man-on-the-street interviews at the one-day WastED pop-up at Shake Shack, which featured a veggie burger made of juice pulp, rejected beet ketchup, and day-old Balthazar bread. People’s reactions were pretty interesting! Dan Barber and the Shake Shack culinary director, a very enthusiastic and creative guy named Mark Rosati, chimed in, too. Read my… Continue reading Mixed Reactions At Dan Barber’s WastED Burger Shake Shack Pop-Up