"I closed all the blinds in the apartment, turned off the TV, lit a couple candles ... "
After a devastating fire, he's working hard to reopen Manresa.
Floyd Cardoz tells us what he's doing in advance of an imminent visit.
"I'd love to see this in every city in America."
"New York started off by punching me in the face, but now it's giving me a hug."
"You're going to go to jail for the rest of your life," an onlooker said.
"To me, it seems like the most exciting opportunity in food media right now."
"I’m laboring over this, because I want to get it right."
Il Buco Alimentari's new executive chef Roger Martinez on the changes he has planned. (Don't worry: The short ribs are staying put.)
"The older I get, the more I don’t give a shit."
"That’s an abomination."
Guess Who's coming to dinner, indeed.
Turns out, pretty great.
Chef Nick Curtin moved to Europe just as his career in New York was starting to pick up steam.
"I don't watch food shows, and I don't go to strip clubs."
The Michelin-starred chef is enjoying her time off and a new gig cooking at Corkbuzz even more than she thought she would.
"I’m not a big Shake Shack fan, so Shake Shack is not for me. I’m not a big burger fan."
"I am systematically trying to get a show on every cable network in the universe."
Locanda Verde Pastry Chef Kierin Baldwin on Her New Gig, Disappearing Pastry Programs, and Veggie Desserts
"Dessert should not be an obstacle course."