Veteran Chef Scott Bryan chats about The Milling Room, the Upper West Side, and the Nexus of Art and Cooking
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Ruminations: Secret Handshake
On the Occasion of Spoon and Stable’s Opening, Some Thoughts on the Fellowship of Chefs
Depictions: Prune
Gabrielle Hamilton Has Written a Masterpiece. Here’s Hoping Everybody Learns from It.
Milestones: The Easterner
Jeremiah Tower Discusses His New Role as Chef of Tavern on the Green and Personal and Professional History with New York City
A Tale of Two Chefs
At Home, and in the Kitchen, with San Francisco’s Sean and Reneé Baker
David Kinch: The Toqueland Interview
The Manresa Chef on Staying Grounded, Writing His Book, Being the Subject Matter, and Quitting by Text
Ruminations: The Sweet Spot
Eleven Madison Park and Contemporary Fine Dining
Milestones: All The Right Moves
Gavin Kaysen, Executive Chef of Cafe Boulud, is Leaving New York City. Those Who Think He’s Crazy Haven’t Been Paying Attention.
Milestones: The Long Haul
On the Occasion of Gotham Bar and Grill’s 30th Anniversary, A Few Thoughts About Alfred Portale
Milestones: The Long Haul
On the Occasion of Gotham Bar and Grill’s 30th Anniversary, A Few Thoughts About Alfred Portale
TALKING SHOP: Jody Williams (Buvette, New York City)
The Buvette Chef and Author on Her New Cookbook, Loving Vague Recipes, and Why Intentions Matter
TALKING SHOP: Jody Williams (Buvette, New York City)
The Buvette Chef and Author on Her New Cookbook, Loving Vague Recipes, and Why Intentions Matter