"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."
Acclaimed chef Daniel Rose was born in Chicago, but he's never cooked in the States. Now he's moving his whole family to Manhattan to open an ambitious new project.
"The easiest way to get a target on your back is to be a pioneer in anything."
"It’s definitely been annoying for my roommates to have people here all the time."
"We’re actually trying to get away from New York City. The environment here is so hypercompetitive and of-the-moment ... as an owner, and as someone who’s growing a family, it sucks."
Claire Ptak, of Violet Cakes, is building an impressive career.
"It's kind of a fun experience. It's like going to Times Square to watch the ball drop."
"I want to make it more exciting always. But that's been the goal since the beginning."
"Short of continuing to roll the boulder up the hill, we were going to destroy our staff and ourselves."
Husband-and-wife team Sarah Carpenter and Chris Horger are behind Seamore's, several Van Leeuwen shops, and soon the new Bunker.
"Chefs are realizing now that maybe people don't want to eat 30 of your creations. Maybe they want to eat one really good one that's cheap and affordable."
"It was all about doing something right for some people who never asked to be born the way they were."
Teen Chef Flynn McGarry Responds to His Critics: ‘The Person at the Front Is Always Going to Be Hated’
The 16-year-old chef has ruffled feathers with the announcement of his New York restaurant.
"It was getting out of hand. I was a grown man, 25 years old, and I was eating cereal all the time."
In an unpublished interview for New York, the late, legendary bar proprietor shared his favorite places.
Rebecca Eichenbaum is making some seriously impressive desserts at Wassail.
"My intention is to work the hardest to become America’s Coffee Roaster."