In part two of an interview with food writer Andrew Friedman, Gotham Bar and Grill chef Alfred Portale talks about pioneering "tall food": "Before I knew it, it had become a national rage ... When it reached that point, that's when I stopped talking about it. Because articles would come out with guys mounting up mashed potatoes and piling carrots on top of that and sticking herb sprigs on the top of that, and I was, like, "I don't want to be associated with this." [Eater NY]
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Eater Interviews: Alfred Portale
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