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Catherine Malandrino

  1. The Grub Street Diet
    Designer Catherine Malandrino Drinks Tequila During Fashion Week, Celebrates“At two in the morning, just ten hours before my presentation at Lincoln Center, I crossed Eighth Avenue to dance with my friends at a gay club with live shows and go-go dancers.”
  2. Neighborhood Watch
    Crumbs Coming to Brooklyn Heights; Rosa Mexicano to Host Passover Cooking DemoPlus: Linda’s Place wants to change its name, and Two Boots’ anniversary pizza, in our daily roundup of neighborhood food news.
  3. The Other Critics
    Morandi Takes Another Hit; a Haute Barnyard SpreeThe Four Seasons gets perhaps the most negative two-star review in the history of the Times; Bruni seems to think the stars were grandfathered in. A telling example of how reputation floats reviews. [NYT] Meehan, meanwhile, visits a chowhound’s paradise, a Hindu temple in Flushing. [NYT] Morandi takes another blow, this time from Time Out’s Randall Lane, who like our own Adam Platt, finds it overdesigned and unimpressive, albeit with a few decent dishes. [TONY] Related: Not So Bene [NYM]
  4. Mediavore
    Foodie Bloomie; the Starbucks Master PlanBloomberg holds sway over our eating habits like no mayor before him. [NYT] Wayne Nish is out to save Varietal from its folly, including a “full-of-itself wine list [that] boasted obscure, uninspired vintages masquerading as hidden treasures,” and desserts that were “scary messes.” [NYT] Behold, the Starbucks master plan for growth — which may help to explain its aggressive anti-union strategy, which has roused the ire of the National Labor Relations Board. [Business Week]
  5. Ask a Waiter
    Ian Tomaschik of Chanterelle Will Serve You Fake Wine If Your Secretary AsksActor Ian Tomaschik is a server at Tribeca standby Chanterelle, where he must also act as his own bartender, expediter, and runner, which means making his patrons’ cappuccinos, stocking bread and silverware, even shelving clean glasses while also plating and clearing a six-course tasting menu. “In the beginning,” he says, “I didn’t think I could pull it off.” Still, he saw the restaurant through its temporary closure and downturn in business after the terrorist attacks of 2001 and has now been there almost six years. We asked him to reflect on his time there.