A Bite of New York Taste


Bunny rabbits were popular at last year’s New York Taste, but this year the lambs were nervous, landing in dishes served by Boqueria, Fatty Crab, and Locanda Verde. Perhaps taking better heed of your recipe submissions than Grub Street’s editors, several restaurants — Abe & Arthur’s, Corton, and Wallsé — brought desserts. (Official sponsors 901 Silver Tequila and Côtes du Rhône wine spiked the punch, while Pepperidge Farm offered a spicy cheese spread.) The Rockwell Group designed the space for New York, though David Rockwell confessed to us that only three hours before the doors opened he feared the project would be “a total disaster.” Guests entered the space through a hallway featuring small cutting boards laser cut with the names of participating chefs. A favorite herb or spice was mounted next to the cutting board (“In Studio 54 Days, it would have been spoons,” said Rockwell). Inside, he had made paper plates act like cutting-edge technology — disaster averted, beautifully. Feast your eyes on our slideshow.