Don't have sex in the bathroom, and please don't throw up in the dining room.
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Especially at Pulino's and Coffee Shop.
"All of us are in awe of the number of little cans and fish and trinkets that [Ken Friedman] finds."
"This past Sunday, a princess from Saudi Arabia came in."
‘Pichet usually explains a lot of things about the food when I’m trying to make cocktails.’
'It's pretty common that ... some band, if they play at Bowery, will do guest-D.J. spots at Motor City.'
'Some old dishes will never change ... spring rolls, shrimp dumplings, pork shumai. Old-style.'
Frank Bruni 'very easy to take care of; very little fuss.'
'Those conversations night after night are basically like a master class.'
"That didn’t include gratuity, and people got so drunk they forgot to tip."
"You name it, he does pickle everything, and I kind of adore that."
'There's kind of a cliché about what French chefs are like, and it's not entirely undeserved.'
An interview with the celebrity spawn of sorts, who has been working as an intern and participating in 'cheese tourism.'
'They would bring in Ballantine's, Roederer, Hine, which is a cognac, and they would sell brand-name stuff as opposed to bathtub gin.'
'Everything, right down to the hand soap in the bathroom, changes. Everything will be white and silver.'
'The Mary-Kate twins? What are they called?'
An exclusive excerpt and slideshow from Eric Ripert's new book, ‘On the Line.’
'If it’s more of a party atmosphere, mid-eighties rock, because a lot of the crowd, that’s what they grew up on.'
'When you cut the mozzarella, it should release a milky serum, which is a sign of freshness.'
'What we do offer is, on Monday nights, for anyone in the industry (waiters, cooks, anyone), a tasting menu for $45.'