Model Catherine McNeil Finds Comfort in Chicken Burgers
Earlier this year Times fashion writer Guy Trebay declared 17-year-old Catherine McNeil to be “fashion’s latest crush,” citing her photo shoots for Mario Testino, her campaigns for Hugo Boss and Dolce & Gabbana, and her sudden status as the sought-after runway model. McNeil has lived on the Lower East Side since moving from Australia in February and can often be found at expat hangout Ruby’s wolfing chicken burgers like her mom used to make. “It’s chicken breast, and you can put lettuce and sweet chili sauce and stuff on it,” she explains. Not that she did much eating out this week between shoots for Another magazine and Versace. We caught her on the way to the airport (she was flying to Paris for a Gaultier shoot) and asked her what she noshed on.
Restaurant Girl to be ‘Daily News’ Critic; INS Crackdown PanicsIt’s a proud day for bloggers everywhere as Danyelle “Restaurant Girl” Freeman has been installed as the restaurant critic for the Daily News. [Eater]
Her appointment raises the old question of whether a critic should really be anonymous. [VV]
Restaurant workers all over town are freaking out, thanks to a major crackdown on illegal immigrants. [NY1]
In the Magazine
Summer Brings Hot Dogs, Barbecue, and Department-Store Salads
Summer is upon us at last, and with it come the inevitable summer foods: hot dogs, barbecue, snap peas, salad … and pappardelle with truffles and butter. Well, not every food consumed in the hot months is inevitable. But this issue comes packed with hot-weather options. The Underground Gourmet reviews Willie’s Dawgs and PDT, the new chic cocktail lounge attached to Crif Dogs (you’ll have to read to understand). The city’s most ambitious barbecue opening yet happens this week; Gael Greene is very taken with Aurora Soho’s reverse commute; Pichet Ong takes off from the dessert business to create a killer sugar-snap-pea recipe; and Rob and Robin offer both a guide to the city’s top department-store salads and a quiz to determine your green-eats quotient, a test which only the most narrowly focused carnivore could possibly fail.
At the Greenmarket
Getting Fresh With Extra-Local Lettuce and Immature EggsThere’s already lovely salad to be had, and farms south of the city are beginning to pull up the first shoots of green garlic and chives; farmers upstate report that early crops will be harvested the moment the ground warms up enough.