By Foster Kamer 1/09/12 2:46pm

FINE DINING?

Ratatouille-Production-Stills-ratatouille-1847049-1902-2560

Deleted Scenes from Per Se, New York City’s Nicest Restaurant: Bathroom Sex, a “Puke-And-Rally,” Etc

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. Read More

By Moira Hodgson 1/20/09 8:48pm

What I Ate On Mars

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

By Joe Pompeo 11/25/08 5:16pm

Vegetables Are the New Meat!

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

By Gillian Reagan 5/27/08 11:36am

Attack of the Amusing Little Snack Cakes

From May 28 until June 2, visitors to the first-floor atrium at Henri Bendel on Fifth Avenue, weaving through perfumed salesladies at a trunk show for Gold Skin Care, will find Sarah Magid, an organic baker from Greenpoint, Brooklyn, selling her most popular item, a "Goldie"—a cylindrical chocolate sponge cake filled with buttercream that retails Read More

By David Foxley 11/07/07 7:42pm

Thomas Keller: It’s Tough Out There For a Celebrity Chef

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

By Staff 7/27/06 3:00pm

The ‘Fashionable’ East 50s Condo, and Le Cirque Ravioli


‘The Essence of European Sophistication’

One day in late 2007, the 34-story Veneto will be the most voguish luxury condo in the East 50s. It happens to be east of Third Avenue, and it happens to now be a mammoth construction site, but that hasn’t stopped Midtown-ers from dropping $125 million on the Read More

By Louisa Thomas 6/26/06 12:00am

Communing With Cooks Who Braise, Brand and Shill

To Michael Ruhlman, dining at a four-star restaurant is akin to a religious experience. “The meaning of life could be found in an onion,” he writes in his new book, The Reach of a Chef, “and the battle of a busy restaurant service could deliver you to an altered state of being—equal parts grace and Read More

By Bryan Miller 2/16/04 12:00am

Keller’s Hopeful Minions Do the Minuet

“As you walk around the room, I want you to have the feeling that you are connecting the earth with the heavens,” exhorted Catherine Turocy, a dance instructor and choreographer who specializes in 18th-century minuets.

Two dozen students, equally men and women, most in their late 20′s, formed a single-file line and strode around Read More