"I'm looking at the award this way: We still need to do a lot of work."
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"New York doesn't embrace chefs who come here without going all in," says Claus Meyer.
"It's a risky place because the rents are crazy high."
"Jeremiah is this enormously influential, important character that had been written out of history and ... something needed to be done about it."
"I didn't know ducks had testicles, frankly."
"There's a long history of food being adulterated."
Johnathan Adler will leave Franny's at the end of March to take over as the culinary manager of Blue Apron.
The popular Park Slope spot surprised everyone when it closed this month. Owner Joshua Sharkey explains what happened and why he made the decision.
"It was the evolution of food, and people's understanding of food, that got me very enthusiastic about what I was doing."
"I'm trying to create something healthy for my cooks, and also for me."
"Chefs here aren't opening new restaurants; they're making fried-chicken sandwiches."
"I'm from Taiwan, and that's what we're known for. We make beautiful oolongs."
The fast-casual vegan concept has a massive audience.
He's the mastermind of the Museum of Food and Drink's new exhibit, all about real and fake flavors.
"It was really just about finding out voice and our rhythm again. The climate of the industry is really intense and competitive and nasty, and there are a lot of jabs."
"I believe what I believe and I'm a vocal about it, and because of that I have been singled out, and I have been made a target."
"The things that we've learned are tremendous. It would almost be a shame to waste that on people who already know."
The Pegu Club vet discusses his new bar, the differences between Japanese and American bartending styles, and why he sees himself as the Manny Pacquiao of the mixology world.
"I think we'd kill it, but then we'd have to f*cking move to New York," Mike Solomonov says.
"Such a radical change in the system will come at a price, and I'm worried and intrigued to see what that is."