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Interviews

  1. interviews
    A Striking New Poster Fights Sexual Harassment in RestaurantsIt’s modeled off an old-school choking-victims poster dating back to 1989.
    By Nikita Richardson
  2. interviews
    Meet the Illustrator Turning Restaurant Design Into Fine ArtMexican artist Rachel Levit Ruiz’s designs for Atla don’t exist in a vacuum; they’re part of something much bigger.
    By Nikita Richardson
  3. interviews
    With a New Job, Angela Dimayuga Will Further Blur the Line Between Food and Art“I was just excited that there was a hotel or a brand that cared about these issues and art, nightlife, and culture.”
    By Chris Crowley
  4. interviews
    Why Bushwick Is Rooting for the 21-Year-Old Owner of a New Vegan CaféMeet Francesca Cheney, the student-doula-musician behind pop-up turned permanent restaurant, Sol Sips.
    By Nikita Richardson
  5. interviews
    Planned Parenthood’s Cecile Richards on Food and Activism“Cooking and organizing have always been about community and bringing people together. They go hand in hand.”
    By Julia Turshen
  6. chef shuffles
    Marlow & Sons Has a New Chef, and a ‘Sneaky’ New MenuThe Williamsburg fixture is going through changes.
    By Chris Crowley
  7. interviews
    Why This Chef Is Leaving Danny Meyer’s Company for a Small French Wine Bar“I think I was just looking forward to really working in a small restaurant.”
    By Chris Crowley
  8. interviews
    Queer Eye Is Back — Meet the Show’s New Food Expert“I like to complicate things, but it’s not about me. It’s about the person that we’re helping.”
    By Kari Sonde
  9. openings
    Why It’s Harder Than Ever to Open a New York RestaurantOne of the city’s most successful restaurateurs was done with the business. Now he’s caught the bug again.
    By Chris Crowley
  10. interviews
    The Chef Who Lost His Ability to CookTwo years after a devastating accident, Eli Kulp is relearning how to lead his kitchens.
    By Sierra Tishgart
  11. How Nadine Redzepi Is Making a Name for HerselfA new book prizes the kind of comfort food everyone loves to eat, and cook.
    By Sierra Tishgart
  12. interviews
    How Helen Goh Became Yotam Ottolenghi’s Go-to BakerA degree in psychotherapy helped.
    By Sierra Tishgart
  13. interviews
    What’s Next for the Unlikely Chef Who Conquered Paris and New York?The Le Coucou chef had a blockbuster year, but now he’s closing his Paris flagship and taking a new look at his career.
    By Sierra Tishgart
  14. interviews
    Reynard’s New Chef Is Retooling Both the Restaurant’s Food and Its CultureChristina Lecki strives to emulate Chez Panisse and River Café and make the Brooklyn restaurant a “little slower, a little more simplistic.”
    By Sierra Tishgart
  15. interviews
    James Freeman Promises Nestlé’s Investment Won’t Change Blue Bottle“The world is not filled with examples of small companies improving after transactions like this.”
    By Sierra Tishgart
  16. the scoop
    This Harlem Couple Just Opened NYC’s Most Charming New Ice-Cream ShopThe husband-and-wife team behind Sugar Hill Creamery thinks critically about community building and delicious dessert.
    By Sierra Tishgart
  17. interviews
    ‘LaCroix Boi’ Is a New Song Inspired by Midwestern Parents and Big Baby D.R.A.M.“I’m just out here acting stupid on an idea that I went balls to the wall for.”
    By Chris Crowley
  18. interviews
    How a Chicago Pizza Heir Made a Name for Himself As a New York RestaurateurWill Malnati — of the Lou Malnati’s empire — has worked hard to earn his own restaurant cred.
    By Sierra Tishgart
  19. What It’s Like to Be Part of Anthony Bourdain’s Massive New Food Market“Tony does keep things close to his chest. That’s his approach, and that’s the way he prefers it to be.”
    By Adam Robb
  20. interviews
    Jessica Seinfeld Wants Nothing to Do With High-Minded EatingThe best-selling author has a new cookbook, Food Swings, out this week.
    By Sierra Tishgart
  21. empire building
    The Real Cost and Benefit of Opening an International Restaurant Pop-up“It is basically the most elaborate, challenging, and time-consuming team-building exercise you can do.”
    By Sierra Tishgart
  22. interviews
    Italy’s Most Acclaimed Chef Wants to Feed America’s Poorest CommunitiesMassimo Bottura talks about his plan to open “beautiful” soup kitchens to help feed the world’s hungriest diners.
    By Adam Robb
  23. design
    This Design Expert Knows How to Make a Small Restaurant Go ViralPaperwhite Studio’s Laureen Moyal is responsible for all the Instagrammable moments in Jack’s Wife Freda and by CHLOE.
    By Sierra Tishgart
  24. anniversaries
    A World-class Chef Celebrates His Flagship Restaurant’s 20th Anniversary“The key to our survival is knowing we can get knocked off at any moment.”
    By Joshua David Stein
  25. closings
    Why This Celebrated Restaurant Is Closing at the Peak of SuccessWith 12 seats and two employees, Michelin-starred Take Root proved success is possible with an unconventional business model.
    By Sierra Tishgart
  26. interviews
    The New Chef at NYC’s Most Luxurious Italian Restaurant Plans to Shake Things UpMelissa Rodriguez is ready to step into her role atop the city’s fine-dining scene.
    By Sierra Tishgart
  27. How Does a Neighborhood Restaurant Keep Locals Happy After National Acclaim?The chef-owners of Rose’s Luxury and Olmsted — who are cooking together at the latter tonight — discuss.
    By Sierra Tishgart
  28. interviews
    Chef José Andrés on Trump, the American Dream, and Uniting People With Free Food“We are in a moment when we don’t need enemies — we need bridges.”
    By Adam Robb
  29. interviews
    After 17 Years, This Chef’s Closing Her Restaurant Because It’s ‘Grow or Die’“Honestly, I don’t know how you make it as a chef; I don’t know how you make retirement on one restaurant.”
    By Sierra Tishgart
  30. interviews
    Why the Cecil in Harlem — One of NYC’s Most Celebrated Restaurants — Will CloseAcclaimed chef Joseph “JJ” Johnson will shift his focus to nearby Minton’s.
    By Sierra Tishgart
  31. interviews
    Meet the Person Behind Brooklyn’s Brand-New Kosher Barbecue Spot“We want to play with the ideas of doing, like, lamb bacon and introducing flavors and ideas that people here might not be comfortable with”
    By Chris Crowley
  32. interviews
    Why NYC’s Most Acclaimed Sushi Bar Is Opening in Trump’s D.C. Hotel“Whatever’s going on with the White House or whatever’s going on with Donald Trump is not my focus.”
    By Richard Morgan
  33. interviews
    How This Pastry Pro Made Herself Invaluable to a Demanding Chef“It was intimidating to figure out how to feel vital to him and necessary for the restaurant.”
    By Sierra Tishgart
  34. the election
    What Is It Like to Own a Mexican Restaurant in New York Right Now?“There have been moments of panic, especially having a new brick-and-mortar.”
    By Sierra Tishgart
  35. interviews
    Why Bill Telepan Closed His Restaurant and Took an Unexpected Staff Job“Listen, I just want a job for the next 15 years and to cook and make people happy.”
    By Sierra Tishgart
  36. interviews
    Meet the Man Behind ’Merica, NYC’s First ‘Freedom-Themed’ RestaurantHe’s opened bars devoted to Will Ferrell and Beetlejuice, too.
    By Chris Crowley
  37. interviews
    How Blue Ribbon’s Owners Built a Hugely Successful Restaurant EmpireBruce and Eric Bromberg talk about their new projects, and why they’re closing one of the city’s most beloved restaurants.
    By Sierra Tishgart
  38. interviews
    Behind Ayesha Curry’s Quest to Become a New Kind of Food MegastarShe’s now a cookbook author, television host, restaurateur, and tech entrepreneur.
    By Sierra Tishgart
  39. Why This Young Coffee Entrepreneur Focuses Exclusively on Nicaraguan BeansAs César Vega grows Café Integral, he’s able to support farmers in his home country.
    By Sierra Tishgart
  40. interviews
    Rockaway’s ‘Pizza Nazi’ Defends Himself Against Pot-Growing Allegations“I did not grow anything. I have no clue what the hell they’re talking about.”
    By Sierra Tishgart
  41. interviews
    Why This Chef Took a Risk and Bought One of NYC’s Most Notorious Restaurants“This was an opportunity to bring this place back from the dead.”
    By Sierra Tishgart
  42. interviews
    How One Chef Built a Restaurant Specifically to Appeal to the Instagram Set“This is not meant to be one restaurant. This is meant to be 20 restaurants in eight to ten years, full scale.”
    By Sierra Tishgart
  43. interviews
    Texan Entrepreneur Now Delivers Austin-Style Breakfast Tacos in New York“I have to question myself every day … Am I insane?”
    By Sierra Tishgart
  44. end of an era
    Saying Good-bye to The Four Seasons With Mimi SheratonShe helped open the restaurant in 1959. Now everything inside is up for auction.
    By Sierra Tishgart
  45. food media
    What’s It Like to Be a Food Writer Right Now?Food52’s Amanda Hesser and Saveur’s Adam Sachs talk about the state of food media right now.
    By Alan Sytsma
  46. interviews
    The Sushi Chef Who Lost His Job Fighting the DOH’s Glove Rule Is Back“Things were said, things were done. They made an example out of me. Great job. It made my career go higher and higher, and here we are.”
    By Chris Crowley
  47. interviews
    Underground Lobster-Roll Purveyor Dr. Klaw Is Back With a New Show“When you’re broken down, you really are fucked. It’s kind of hard to remember, ‘Oh, I really should be shooting right now.’”
    By Chris Crowley
  48. Why This Israeli Chef Says You’ve Been Eating Couscous All WrongThe owner of Taïm shares her plans for her next restaurant.
    By Sierra Tishgart
  49. interviews
    Why a Legendary Chef Has Returned to New York — With an Upstate Steakhouse“I think there’s a tremendous amount, still, that can be brought to the table when it comes to steak, and the steakhouse.”
    By Chris Crowley
  50. interviews
    A Celebrated Chef Explains Why It’s So Hard to Open a Restaurant in New YorkFredrik Berselius has worked to reopen Aska for over two years.
    By Sierra Tishgart
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