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“It’s a splurge that makes no sense.”
René Redzepi has a special deal in place for students.
A new book prizes the kind of comfort food everyone loves to eat, and cook.
“The whole place is statement upon statement, and it doesn’t let up.”
“I followed it up with amaro, because we all know it really works.”
A degree in psychotherapy helped.
After six years, she’s amicably splitting with Danny Bowien to do her own thing.
“In addition to duck carnitas, we had uni tostada, scallops, and cobia al pastor.”
Impressively, this is a student-driven endeavor.
“Everything depends on what the weather’s like, what’s at the market, who’s coming for dinner, and their horoscope. Just kidding.”
The revamp raises a larger question: What does the name “Momofuku” now mean to diners?
After a tumultuous few years, the storied French restaurant will shutter after New Year’s Eve.
“We go to the Aviary to see Grant Achatz and his team. They send out a bunch of food: mussels, a volcano of shaved ham, and tempura shrimp.”
The Le Coucou chef had a blockbuster year, but now he’s closing his Paris flagship and taking a new look at his career.
“We get the grilled blowfish tails with crushed coriander, because how can you not?”
Christina Lecki strives to emulate Chez Panisse and River Café and make the Brooklyn restaurant a “little slower, a little more simplistic.”
“The world is not filled with examples of small companies improving after transactions like this.”
“I decided that ordering fast food that costs less than the delivery fee is my ‘I make a good living now’ splurge.”
“I am torn between the pleasure of having a cooked breakfast and the chaos usually ensuing when I attempt one at 7 a.m.”
It goes on sale September 15 and 16.
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