My and Hilly’s first session of couples therapy seemed to be going well; we’d already covered the issue of my irritability, for example. The session continued:
GEORGE: Why even bring that up? I don’t think there’s any reason to say I’ve yelled at my cat. I mean, you got me: I’m guilty. And you’ve seen Read More
Still Small, Still Shining
When Rocco DiSpirito burst upon the scene five years ago with Union Pacific, his food dazzled New Yorkers. His style of French-Asian cooking was startlingly original, with juxtapositions of textures and tastes that were totally unexpected. Who’d ever thought of matching bay scallops with uni and mustard oil? Read More
On Oscar night, Cynthia DeMoss was eating pizza and drinking vodka cranberries at Lot 61 on West 21st Street. She was wearing a red scarf, a red shirt that exposed her belly, a long flowing skirt, an Indian necklace, black knee socks and sandals.
“I look like a hippie chick,” she said. “Fuck fashion!”
Con-trary to Belief, East Siders Do Part With Their Money
If one were a con artist, he or she-or he and she (they often work in teams)-might consider the Upper East Side a metropolitan Disneyland, given the high net worth of its inhabitants. However, those upon whom con artists typically prey tend to be Read More
In the wee hours of a recent Tuesday morning, Tracy Westmoreland and some pals trashed Siberia Bar, a dive tucked away inside the subway station at 50th Street and Broadway.
“Somebody–I think it was me–threw a bottle against the wall and everybody thought, ‘Oh, what a witty thing to do,’” said the six-foot-tall, 260-pound Read More
The Condé Nast cafeteria has only been open a week, but it’s already clear which part is Siberia
The 10,000-square-foot, Frank Gehry-designed, track-lighted, fourth-floor space is dominated by a raised dining area enclosed by thick glass petals. The effect is slightly vaginal, accented by hanging chrome lamps which look like Fallopian tubes or sea anemones. Read More
A few years ago, a friend of mine who owns restaurants told me that if he wanted to sell a dish he only had to use adjectives like “green” or “organic.” These days, I would add the phrase “wood-roasted.”
Especially at Beacon, a new midtown restaurant that specializes in open-fire cooking. What they serve is Read More