Nothing to C Here
If it is one thing we learned in class, it is that the richest kids don’t always get the best grades. Read More
The first time I met Jonathan Benno, the chef at Lincoln Ristorante, he was in charge of Per Se, and I was kind of a dick. For one thing, I was drinking heavily in those days; for another, I am a swaggering extrovert, and, like many such people, I tend to disrespect less-obstreperous personalities. I was smitten with a friend of Benno’s then-fiancée, and I used to kid both women about the chef’s low-key manner. “How’s Mr. Personality?” I would bleat over my sazerac, thinking I was a regular Don Rickles or somebody. It got back to Jonathan, I found later, and he was insulted and pissed off.
This week’s New York Magazine is a series of “Workplace Confidential” essays, which include a former Lehman Brothers banker who thinks “nobody is making that much money” on Wall Street, a Page Six reporter shilling for News Corp on the DL, a firefighter who thinks anyone with post-traumatic stress disorder should “fucking get over it,” a Hollywood agent who explains that “the abject lying is crazy” in his business, and other testimonials from people saying things we already knew they thought.
The waiter stood over me, pen at the ready. “Signorina?”
For lunch I ordered sardines on toast, pickled herring, a grilled mutton chop, buttered green beans, pommes lyonnaise and lemon sherbert.
I was 12, sitting with my family in the dining room of Lloyd Triestino’s S.S. Victoria Read More
Glenn Bunger, a 38-year-old teacher from Manhattan, was driving in rural Pennsylvania last month when he saw a roadside farm. Screech! Mr. Bunger had been seeking a plump pumpkin into which he could carve the Barack Obama sunrise logo, but as he perused the crates of fresh produce, something more impressive caught his eye: an Read More
Last night, Thomas Keller, the chef and owner of impossible-to-penetrate gastronomical temples like Napa’s French Laundry and New York’s Per Se, said he finds the recent celebrity-chef trend rather capricious.
“I think today it’s certainly created some challenges for some of the younger chefs that really want to be celebrity chefs. Read More
SERVICE INCLUDED: FOUR-STAR SECRETS OF AN EAVESDROPPING WAITER
By Phoebe Damrosch
Morrow, 228 pages, $24.95
Phoebe Damrosch (or her publisher) tries to serve her cake and eat it too by positioning Service Included: Four-Star Secrets of an Eavesdropping Waiter as a devil-wears-a-toque memoir about working in the dining room at Thomas Keller’s Per Read More