Eater: All Posts by Lockhart Steelehttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2014-09-05T11:00:11-04:00https://www.eater.com/authors/lockhart/rss2014-09-05T11:00:11-04:002014-09-05T11:00:11-04:00Farewell, Raphael Brion: A Tribute to the Legend
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<p>Today is Eater National editor Raphael Brion's last day at Eater. I'd like to append "IDK" to that sentence to signal my own sense of confusion and dismay over this state of affairs, but as much as that would do Raphael justice, that wouldn't do Raphael justice. </p> <p>Raphael <a href="http://ny.eater.com/archives/2010/03/announcements_1.php">joined us</a> in March 2010, taking over the year-old Eater National title that had struggled to find its purpose and jumped in with both hands flying. From the second he started, I'm not sure he ever left the keyboard. This didn't surprise me or anyone who'd been a reader of his food blog, <a href="http://eatmedaily.com">Eat Me Daily</a>, which carved out a vital place in a crowded food blog world by being smarter, wittier, and faster than everyone else. Back then, he and his co-founder ran the site under pseudonyms, so it required a mutual connection for me to track the man down and meet him, a total thrill; I never thought I'd actually be able to hire him. That we did, and that he gave his everything and then some to Eater over the past four-and-a-half years — redefining food journalism in America and Saskatchewan in the process — fills me with gratitude. </p> <p>To send Raphael off in the style he deserves, Eater reached out to our staff, friends, and various fellows in the food world for a few words of tribute. Those words, after the jump. Meantime, Raphael: thank you for everything. May your journey always be rich in pie. <i>—Lockhart Steele</i></p> <p><img src="http://cdn.cstatic.net/images/gridfs/5409f093f92ea126150103ab/Screen%20Shot%202014-09-05%20at%201.03.35%20PM.jpg" alt="Screen Shot 2014-09-05 at 1.03.35 PM.jpg"><br><i>[Brion and Zimmern, Eater Lounge, Aspen Food and Wine Festival]</i></p> <p><b>ANDREW ZIMMERN</b>, <i>food world god</i><br>Raphael Brion is a smart funny informed and passionate guy who has had as much of an impact on how we look and think about food as anyone has in the last five years. I feel like I'm writing a eulogy and he's not even dead!! Well, I guess most importantly he tastes like chicken!</p> <p><b>BEN LEVENTHAL</b> <i>Eater co-founder</i> <br>Before I knew Raphael, I knew his site, Eat Me Daily. It was randomly specific, surprising, unrelenting, and obsessive. I loved Eat Me Daily, which made me hate Eat Me Daily on account of professional jealously. Eater is incredibly lucky to have had Raphael steward the development of Eater National, in many ways Eater's most challenging imprint. I'm quite sure I will hate whatever Raphael does next on account of how much I love it. </p> <blockquote class="twitter-tweet" lang="en">
<p>idk maybe RT <a href="https://twitter.com/Eater">@Eater</a> Are Japanese animal doughnuts the new Cronut? <a href="http://t.co/Ze05NA7Bld">http://t.co/Ze05NA7Bld</a></p>— raphael brion (@raphael_brion) <a href="https://twitter.com/raphael_brion/status/365912403499696130">August 9, 2013</a>
</blockquote> <p><b>DOMINIQUE ANSEL</b>, <i>chef, Dominique Ansel Bakery</i><br> During the beginning of the Cronut craze, every other tweet on my Twitter feed would be from @Raphael_Brion. You can see his personality in just a few characters. Off to discover the #newcronut, my friend? Looking forward to seeing what you find out there.</p> <p><b>DANIEL VAUGHN</b>, <i> barbecue editor, Texas Monthly</i><br>Raphael and his love of barbecue will be missed. Without this man's unceasing cronut admiration, we would not have had the Ansel/Franklin brisket sandwich (not as dirty as it sounds), and two months after it ended I'm still recovering from Meat Week which Brion shepherded the Eater community through like an oracle of animal flesh.</p> <p><b>AMANDA COHEN</b>, <i>chef, Dirt Candy</i><br>Raphael was one of the first people I knew at Eater who genuinely seemed to care about chefs, and he was the first person to make me feel like Eater was a place where chefs were allowed to have an opinion. Before I met him, I felt like Eater was more interested in snark and take-downs, but he was interested in going deeper, while still indulging in the occasional snarky take-down. When the Time magazine Gods of Food issue came out I thought that maybe I should just shut up about it, but when I asked Raphael if he'd be interested in a response he immediately said "yes" which gave me the confidence that it was worth writing about. I'm sure there are people who wish he'd said "no," but for me as a writer I felt like he was in my corner.</p> <p><img src="http://cdn.cstatic.net/images/gridfs/5409f092f92ea126150103a3/Screen%20Shot%202014-09-05%20at%201.04.02%20PM.jpg" alt="Screen Shot 2014-09-05 at 1.04.02 PM.jpg"><br><i>[Brion at #OX, Portland, OR]</i></p> <p><b>BONJWING LEE</b>, <i>The Ulterior Epicure</i><br>Perhaps because I was blogging anonymously at the time, no editor from Eater had ever reached out to me until Raphael became the editor of Eater National. He proposed that we meet for lunch the next time I was in New York (and we did, at the now-defunct Brooklyn location of Motorino). Those were the days when Eater was almost entirely a sensationalist endeavor; barely more than online gossip column for the restaurant industry. And — not that I am big potatoes or anything — as someone who valued my privacy and anonymity, it was the last publication with which I wanted direct contact. Raphael could have easily spat me out as a five-second story in one of the day-end leftovers dump on the site. Instead, he not only respected my wish to remain private, he fiercely guarded my privacy too. That won him, and Eater, a lot of respect from me. It's also the primary reason why I eventually gave Eater the permission to <a href="http://eater.com/archives/2011/09/19/ulterior-epicure-interview.php">end my anonymity</a> when Gabe Ulla (former features editor for Eater National) asked to interview me in the fall of 2011. In the years since, Raphael has asked me to write a number of times for Eater. I've enjoy working with him, and am disappointed that I will no longer have the opportunity to do so on Eater. I wish him the best of luck.</p> <p><b>RYAN SUTTON,</b> <i>Eater Chief Critic and Data Lead</i><br>Raphael was one of the earliest supporters of my Price Hike "Suttonomics" and Bad Deal rants back when I was at Bloomberg. I'm certain neither of those sites would have received the traction they did, especially in the early days, without Eater National shining a generous light on them at Raphael's behest. For that, I owe THE MAN a big big debt of gratitude. I'm continually impressed and amazed at the sheer amount of content that National puts out every day and I hope the Brion work ethic rubs off on me a bit!</p> <p><b>KAT KINSMAN</b>, <i>editor, Eatocracy</i><br>"Don't be the worst." I adore many things about Raphael Brion (in addition to his use of my first and last names at all times) but this is perhaps chief among them: he genuinely wants people, places and things to do better, to BE better. I can say in all honesty that when I write for publication, I've often thought in the back of my head, "Would Raphael rip me to shreds for writing this sentence? OK, yeah, and for the right reasons." He makes me want to be better at what I do, and I thank him. He's also the sole non-colleague in my AIM list, and I light up every time his name pops up. Wherever he's going next, it's going to be better because he's there.</p> <blockquote class="twitter-tweet" lang="en">
<p>idk MT <a href="https://twitter.com/lmennies">@lmennies</a> Is the lobster doughnut the new <a href="https://twitter.com/hashtag/cronut?src=hash">#cronut</a>? RT <a href="https://twitter.com/ericnrandall">@ericnrandall</a> It's a LOBSTER DONUT <a href="http://t.co/ars67r0OU0">http://t.co/ars67r0OU0</a></p>— raphael brion (@raphael_brion) <a href="https://twitter.com/raphael_brion/status/360481293353492482">July 25, 2013</a>
</blockquote> <p><br><img src="http://cdn.cstatic.net/images/gridfs/5409f093f92ea126150103af/Screen%20Shot%202014-09-05%20at%201.03.17%20PM.jpg" alt="Screen Shot 2014-09-05 at 1.03.17 PM.jpg"><br><i>[Thomas Keller, Brion, Kludt, Aspen Food & Wine Festival]</i></p> <p><b>AMBER AMBROSE</b>, <i>former editor, Eater Houston</i><br>Things about Raphael: He's a hard ass with a heart of gold. As a new editor, I was always scared to find an email from him in my inbox, as they were usually pointing out a myriad of mistakes. Looking back, it's this attention to detail that helped make Eater what it is: focused, acerbic, intelligent and informative. It's also something that's made me a better writer. Many of us can thank him for that. As a person, he's a kickass skee-ball player, a humble guy that is always willing to give credit where it's due and a really fun person to hang out with over a few cocktails. I'll forever associate him with Paula Deen and Hall & Oates, for better or worse. Cheers to one of the most influential voices and curators in the industry. Happy trails and lots of fatty brisket to you, friend.</p> <p><b>ADAM KUBAN,</b> <i>OG food blogger</i><br>Raphael's an all-around great web editor. His attention to detail on all fronts — editorial, design, web development, recognizing a great story and telling or fostering it — really helped shape the early days of Serious Eats when I worked with him there, and of course Eater National when he came on board as editor. It made Eater National a must-read site. I'll miss his stewardship at EN and hope that his legacy carries on.</p> <p><b>CAROLYN ALBURGER,</b> <i>Zagat</i><br>Raphael lived and breathed his work at Eater with a dedication like no one else. For that alone he deserves a lifetime supply of cronuts. But after working with him, what I missed most was his disdain for words like "foodie" and "sammies." I can never read these words without thinking of him fondly. Now I'm going to miss his headlines just as much. </p> <p><b>ADAM ROBERTS</b>, <i>The Amateur Gourmet</i><br>Some people are built for this blogging business and Raphael's one of the best. He knows, on a very deep level, what makes for quality content; both in terms of entertainment value and in terms of substance. What he brought to Eater is the gravitas of a serious magazine editor combined with the whimsy of a modern day purveyor of Vines and Vlogs and other amusements for people with short attention spans. He found that perfect balance between stuff that immediately makes you click and stuff that makes you stay and read. Raphael's shoes are big shoes to fill, indeed.</p> <p><b>ZACH BROOKS</b>, <i>founder, Midtown Lunch and Food is the New Rock</i><br>I fear for Eater's future. But seriously though... what six people are you going to hire to fill his shoes?</p> <p><b>JOSHUA DAVID STEIN</b>, <i>food writer extraordinaire</i> <br>What to say about Raphael? Well, I've known him since I was a whippersnapper and it feels even longer when one considers all the endless waiting for his Google Hangout responses which come almost haphazardly and without any warning. But he's a singularly supportive editor and I'm pretty sure the hardest working man in food media. I've never met a man as serious about cats, cigarettes and celebrity chefs and I hope never to. Raphael is all I need. </p> <p><img src="http://cdn.cstatic.net/images/gridfs/5409f091f92ea1261501039b/Screen%20Shot%202014-09-05%20at%201.05.19%20PM.jpg" alt="Screen Shot 2014-09-05 at 1.05.19 PM.jpg"><br><i>[Brion and Steph Izard, Eater Lounge]</i></p> <p><b>REGINA SCHRAMBLING</b>, <i>food writer</i><br>I should have listened to Raphael. Digital eons ago he took me to dinner (Motorino, East Village, smoke and wine) to try to persuade me to dump my corporate blogging gig and post over to the upstart site. I did the shortsighted math and declined. But he won. It says everything that the pay stayed static over to the older, tamer media, and the editorial whip ultimately cracked too hard, while the rates rose and control stayed loose in RaphaelWorld. Working with him was always a pleasure: I typed; he had my back <br>fact-wise; there were no silly arguments about word choice or angle. Writers got to write.</p> <p><b>JAMES CASEY</b>, <i>founder, Swallow magazine</i><br>I have always been so impressed at Raphael's dedication to getting both story and scoop. For someone who works in what, ostensibly, is a rather entertainment focused industry, Raphael has been able to ruffle quite a few feathers (generally the one that need ruffling) over the past few years. He's certainly been responsible for bursting quite a few inflated egos, too. Bravo!</p> <blockquote class="twitter-tweet" lang="en">
<p>can you guess lol "the single most overblown microcosmic food craze of the last decade" <a href="http://t.co/LAW2AfJunr">http://t.co/LAW2AfJunr</a></p>— raphael brion (@raphael_brion) <a href="https://twitter.com/raphael_brion/status/463863364553162752">May 7, 2014</a>
</blockquote> <p><b>HILLARY DIXLER</b>, <i>associate reports editor, Eater National</i><br>Obviously I can't sum up my admiration for Raphael adequately since he took a chance on hiring me and then taught me how to be a blogger from scratch BUT this is my favorite part of our banned words list:<br>- nom<br>- nom nom<br>- nom nom nom</p> <p>Makes me smile every time. And he led the charge with Paula Deen Gate. All of that content has his name all over it. I remember him telling me, "This is our Super Bowl."</p> <p><b>ERIN DEJESUS</b>, <i>evening news editor, Eater National</i><br>An open letter to Raphael Brion:</p> <p>Let's start with a full disclosure for you. Every day for the past however many months, I experienced a mini-panic with your first IM of the day. Sometimes it'd be a correction, or a link you were eager to share, or perhaps — most scary to me at the pre-coffee hour of 8:30a.m. — a kernel of a story idea to talk through. I call the last one the "scariest" because no one knows their way around wit or storytelling strategy or flat-out passion for this business like you do, and the thought of keeping up to your active mind at work was sometimes daunting. But those conversations, plus your constant encouragement, edits, and the sense of trust you've instilled in me makes me feel like less of a fraudulent sparring partner these days. Thank you for that, even though you should know now that my frequently IMed response of "lol" usually came when I wasn't sure what else to say. </p> <p>As an editor of words, you have endorsed the appearance of word "embiggen," championed the addition of fun superlatives (a certain "human Ninja Turtle" knows who he is), and banhammered my beloved "kerfuffle." Most importantly, as an editor of people, you have made me feel capable of trying new things, crafting longer stories, and pushing myself as a writer, all while assigning stories about Spam and robots and TVfoodpersons (one word). The Eater voice is your voice. Thank you so much for sharing it with me. I will miss those IMs. </p> <p><img alt="Screen%20Shot%202014-09-05%20at%201.55.19%20PM.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/861726/Screen_20Shot_202014-09-05_20at_201.55.19_20PM.0.jpg"><br><i>[Someone sent him pie!]</i></p> <p><b>JOSH ALBERTSON</b>, <i>vp, Vox Media</i><br>What is there to say about Raphael Brion, <a href="http://eater.com/tags/paula-deen">flooder</a><a href=""></a> <a href="http://eater.com/tags/cronut">of zones</a>, <a href="http://eater.com/archives/2013/01/23/is-top-chef-masters-shooting-in-los-angeles.php">tweaker of</a> <a href="http://eater.com/archives/2014/04/25/rumormongering-top-chef-is-shooting-in-boston.php">the powers</a> <a href="http://eater.com/archives/2013/04/12/is-top-chef-season-11-shooting-in-new-orleans.php">that be</a>, and <a href="http://eater.com/archives/2010/11/22/michael-p-winner-of-bourdains-medium-raw-contest-gets-his-prize-money.php">champion of the exploited</a>, except: Tip of the toque for all you've done—for foodies, quaffers, startenders, cheftestants, and, most of all, the foodie-preneurs here at Eater. You're amazeballs. Suds on us, anytime and always. Until then, welp and buh bye.</p> <p><b>SUSAN STAPLETON</b>, <i>editor, Eater Las Vegas</i><br>Whenever I needed to know whether Guy Fieri was a human lava lamp or Gordon Ramsay was a shouty chef, I always turned to Raphael. He knew how to add just enough humor to an article to give Eater National a reason to be the go-to for all things funny in the world of food. I took my cues from him. You'll be greatly missed, Raphael.</p> <p><b>AMY MCKEEVER</b>, <i>features writer, Eater</i><br>Raphael has been my boss for only half of my time at Eater, but he's been a mentor to me since the beginning. When I was the editor of Eater DC, struggling to prove myself, Raphael gave me feedback. Usually unsolicited, sure, but always on point. He read all of the city sites every day and would warn me when I messed up some html or discuss with me how to best play a local story. He is brilliant, especially when it comes to the internet, and gave me crazy story ideas like ordering Burger King delivered to McDonald's. And then he supported me while I carried those out. None of this was his job; he just wanted to help make my site better. In doing so, he has made me better.</p> <p>That's still been the case in the two years now that he's been my boss. Raphael has given me a string of ideas and opportunities, and the support to carry them out. He also let me try out my own ideas. I never thought I'd get to write long features for a blog, but Raphael gave that to me. He gave that to all of Eater. He's a genius at the viral shit, but Raphael also deserves credit for Eater National's tremendous depth. Among other things, you can thank him for being interested in whether going to culinary school is worthwhile and for being obsessed with ramen noodles. </p> <p>There's a lot more to say, but bottom line: Raphael cares about what he does, and he expects and inspires the same out of the people around him. To the benefit of all of us. Thank you, RB, and keep on killing it. </p> <p><b>MEGHAN MCCARON</b>, <i>editor, Eater Austin</i><br>If Raphael ever IM'd me "lol" about a lede or headline, that's when I knew it was actually funny. His idea for <a href="http://eater.com/archives/2014/03/10/behold-the-franklin-barbecue-brisket-dka-sandwich.php"> the world's most viral sandwich</a> lead to the meeting of food line titans <a href="http://eater.com/archives/2014/03/10/aaron-franklins-brisket-meets-dominique-ansels-cronut.php">Dominique Ansel and Aaron Franklin</a> (they got along swimmingly), and if a better SXSW headline than "<a href="http://eater.com/archives/2014/03/07/the-definitive-sxsw-eating-and-drinking-guide-2014.php">SXSW 2014 Where to Eat Austin Tacos Tex Mex BBQ SEO</a>," I haven't seen it.</p> <p><img alt="Screen%20Shot%202014-09-05%20at%201.57.58%20PM.jpg" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/861728/Screen_20Shot_202014-09-05_20at_201.57.58_20PM.0.jpg"><br><i>[Forbes + Brion.]</i></p> <p><b>GREG MORABITO</b>, <i>engagement editor, Eater</i><br>Raphael has given the Internet many, many gems over the years, but my absolute favorites are the <a href="http://eater.com/tags/the-foodstuffs-of-mad-men">Foodstuffs of Mad Men posts</a>. I love the depth of history contained therein, and I still don't know how Raphael turned them around so quickly. If you're diving in for the first time, check out RB's digital trip back to <a href="http://eater.com/archives/2010/09/07/the-forum-of-the-twelve-caesars-on-mad-men.php">The Forums of the Twelve Caesars</a>.</p> <p><b>KHUSHBU SHAH</b>, <i>news desk writer, Eater</i><br>I am going to keep this short with sentences without singular em dashes in the preferred style of Raphael. There are no amount of words or blog posts that could cover how much respect I have for you, Raphael, as a boss and as a person. I am a proud graduate of the RB school of blogging, and that is something I hold in higher regard than my own college degree. Thank you for teaching me how to find the angle on the story no one else has (including a method that actually makes Yelp useful), showing me how to scour through corners of google news I did not know existed, and revealing to me the many, many ways one can describe Guy Fieri. While you will be sorely missed, the world better brace, because no doubt there will be many awesome things coming from you in the future.</p> <p><b>JACKIE GOLDSTEIN</b>, <i>director of operations, Eater</i><br>Raphael is a genius and it has been a privilege to work with him the past few years. I remember early on in my career at Eater, I used to be intimidated by him. He is such a creative and talented person but he takes his work very seriously. One of the first times we got to hang out outside of the office was at my first Eater Awards. He gave me a compliment on my work ethic and being able to make things happen. A compliment from him just carries more weight, and I've held it with me ever since.</p> <p><b>DANIELA GALARZA</b>, <i>news editor, Eater</i><br>I only worked directly with Raphael for three months, but in that short amount of time he taught me just about everything he knew. There are so many tiny things that I'll never forget, because the details were everything. I will never not credit a photographer! There are dozens of words and phrases ("hullabaloo," "top toque") that I do not use in my personal life because he banned them (for good reason!) on Eater. I spend precious minutes reviewing the <a href="http://eater.com/archives/2010/06/23/word-nerdery.php">punctuation</a> in each post. He taught me how to blog. He taught us <a href="http://eater.com/archives/2010/05/12/padma-lakshmi-sexy-yes-chef-probably-not.php">how</a> to <a href="http://eater.com/archives/2010/05/21/the-real-housewives-offer-their-opinions-on-the-cook-vs-chef-word-debate.php">think</a> about the food world. And <a href="http://eater.com/archives/2013/08/07/pauladeengate-wire-28.php" how> to </a><a href="http://eater.com/archives/2010/05/12/beige-is-a-putdown-in-england.php">laugh</a> about <a href="http://eater.com/archives/2010/03/31/eating-off-the-peoples-princess.php">it</a>. His Paula Deen coverage: <a href="http://eater.com/archives/2012/01/16/bourdain-cayman.php">epic</a>. He liked to use the words bold and brave; He is both. The people that get to work with him next are some incredibly lucky bastards.</p> <p><b>AMANDA KLUDT</b>, <i>editor in chief, Eater</i><br>First off, Raphael is just an incredible journalist. He's fast, he's funny as hell, he knows how to find the angle, flood the zone, crown the heroes, and take the right people to task. His fluency in the internet is unlike any human I've encountered. But over the last four years he's become an even better editor and leader, because the man is never satisfied. He pushes his writers to have cleaner, clearer copy, to be smarter reporters and more creative thinkers. He catches fuck ups, from people above and below him. He pursues bigger stories, explores <a href="http://eater.com/archives/2014/07/13/the-five-days-of-meat.php">new formats</a> and <a href="http://eater.com/archives/2014/07/22/sun-noodle-ramen-company-momofuku-ivan-ramen.php">designs</a>, and isn't afraid to expand the scope of what we do. Raphael asked a lot of the people who worked for and with him. In return he gave all of himself and more to them, to us, to Eater.</p> <p><b>TALIA BAIOCCHI</b>, <i>Editor, Punch</i><br>Raph, thank you so much for being such a pivotal and encouraging part of my time with Eater. And thank you for always giving me room to run. I owe you a lot, my friend. Good luck in this next chapter. See you around the way.</p> <p><img src="http://cdn.cstatic.net/images/gridfs/5409f092f92ea1261501039f/Screen%20Shot%202014-09-05%20at%201.04.30%20PM.jpg" alt="Screen Shot 2014-09-05 at 1.04.30 PM.jpg"><br><i>[Brion, out.]</i></p>
https://www.eater.com/2014/9/5/6160287/farewell-raphael-brion-a-tribute-to-the-legendLockhart Steele2014-04-16T06:30:56-04:002014-04-16T06:30:56-04:00Eater Names Amanda Kludt Editor-in-Chief, More!
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<p><img alt="eater-icon.gif" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/719134/eater-icon.0.gif" width="280" height="280" class="padded float-right">It is, as they say, all happening. Yesterday, Eater reviews <a href="http://eater.com/archives/2014/04/15/eater-reviews-launch-in-beta-tomorrow.php">launched in beta</a>, showcasing the work of new Eater full-time critics <a href="http://ny.eater.com/archives/2014/04/restaurant_review_robertas.php">Ryan Sutton</a>, <a href="http://eater.com/archives/2014/04/15/republique.php">Bill Addison</a>, and <a href="http://ny.eater.com/archives/2014/04/restaurant_review_mapo_korean_bbq.php">Robert Sietsema</a>. The development of the the next-generation version of Eater, launching later this year, is well underway in collaboration with the all-star Vox Product team. And today, to keep that momentum going, here come three promotions engineered to propel Eater further towards escape velocity. </p> <p><b>Amanda Kludt</b>, Eater's editorial director, is being promoted to the new position of Eater Editor-in-Chief, effective immediately. In her new role, Kludt — who joined Eater way back in (holy hell) 2008 as editor of Eater NY and rose to oversee the growth of Eater to 27 North American markets — will set the long-term vision for Eater as well as oversee its ambitious hiring agenda. She'll hire for and coordinate the launch of Eater's longform feature program and drinks coverage; work closely with the Vox Media product team on Eater's new design and capabilities; and ponder the possibility of international growth, among other dizzying tasks. Follow along, Twitter folk: <a href="http://twitter.com/kludt">@kludt</a>.</p> <p><b>Kat Odell</b>, Eater LA's editor since 2009, is giving up that position and moving back to her hometown of New York City, where next month she'll assume the new position of Editorial Producer for Eater. In this new role, Odell will produce and star in a daily Eater video feature and work to develop both short and long series about the national restaurant scene for the site. In addition to covering the restaurant world for Eater, Kat starred in the Bravo reality show "Eat, Drink, Love" and has appeared on numerous programs including "The Chew" and "Late Night with Jimmy Fallon." She's <a href="http://twitter.com/kat_odell">@kat_odell</a>.</p> <p><b>Sonia Chopra</b>, <a href="http://twitter.com/soniachopra">@soniachopra</a>, the editor of Eater Atlanta, is also changing jobs — and locales — as part of Eater's growth. Chopra, a lifelong resident of Georgia, is moving to New York in the new role as Eater Cities Editor. She'll be tasked with overseeing the day to day of Eater's 27 city sites across America and Canada — and beyond.</p> <p>Johana Bhuiyan at Capital <a href="http://www.capitalnewyork.com/article/media/2014/04/8543773/food-site-eater-vox-ifies-new-top-chef-slow-cooker-plans">has more on these moves</a>. As Eater builds for this future, as ever, your feedback, thoughts, and dreams are encouraged; Amanda's at <a href="mailto:amanda@eater.com">amanda@eater.com</a>; <b>Raphael Brion</b> and his powerhouse Eater National team can be reached at <a href="mailto:national@eater.com">national@eater.com</a>; and your local editors are standing by. Reach out. Say hi. Strap in. This will be fun. <i>—LS</i></p>
https://www.eater.com/2014/4/16/6240683/eater-names-amanda-kludt-editor-in-chief-moreLockhart Steele2012-06-16T14:00:01-04:002012-06-16T14:00:01-04:00Drew Nieporent on Pricey Tasting Menus, Pete Wells, and Please Just Give Me a Freaking Vodka Rocks Already
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<p><em>Continuing Eater Lounge coverage from the Food & Wine Classic in Aspen. Right now: New York City restaurateur <strong>Drew Nieporent</strong>.</em></p> <p><img alt="drew-nieporent-aspen-2012.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/1123698/drew-nieporent-aspen-2012.0.jpg" width="500" height="375"><br><span class="credit"><em>[Photo: Drew Nieporent]</em></span></p> <p><strong>What's in the gossip mill right now?</strong> I don't know if it's the gossip mill, but I'd just love to go to a place and order a vodka on the rocks and not have it made with 19 ingredients. When you think about it, these people are promoting their liquor, whatever it is—Hendricks Gin, Patron. You'd think they'd want you to taste the actual thing. But every party I've been to, including last night, it's, "Can I just get a gin on the rocks?" And it's, "Oh no no no." And then the mixologists they've hired for the events, they look at you like, "What an asshole you are. Don't you want to try my fucking creations?" And by the way whatever happened to ice in a drink? We've all become like Europeans. [laughter] </p> <p>In New York, what's going on? My whole thing is I just would like to get a drink that I want. You go to a place, and go, what is that, it looks like a piña colada, but not really. It's got coconut milk in it. And then you get it, and it tastes exactly like a piña colada. And they only make two at a time, and there's forty people waiting behind you at the bar. </p> <p><strong>Tribeca's been taken over by trendy cocktails.</strong> That's absolutely correct. </p> <p><strong>Are you going to try to fix that?</strong> I'm just going to do what I always do. [laughter]</p> <p><strong>So what are you doing here in Aspen?</strong> Did you see José Andrés yesterday at that seminar? He said very rarely does he do off-premise things because it's hard enough to produce things out of his own kitchen. But for me as a restaurateur, I think the challenge if you are doing a charity off-premise or an event like this, you have to work the logistics. And you're doing it with your chef, and then you see if your chef is really talented. It's like making a soup out of bones.</p> <p>For me, when I was early in my own career, I could see the other chefs and how organized—or not—they were. That was always fascinating to me. I knew immediately, "I could never work with that guy." Even if they were making one fucking scallop, you could realize that they didn't figure the logistics. Our business is not always about food. It's also about speed. Someone comes in for dinner, they don't want to stay for more than two, two-and-a-half hours. We're always juggling speed and accuracy. We want what they order to be cooked to precision but it has to be done in a timely fashion. That's why I'm upset with the drinks. I'll probably innovate something where if I do a party, I'll have a bottle of every booze and a huge bucket of ice, because the bartender just slows you down. </p> <p><strong>What do you think of the [<em>NYT</em> restaurant critic] Pete Wells' tenure so far?</strong> I'm not so certain he's done anything where it's created a lot of buzz or controversy. </p> <p><strong>Is that good or bad?</strong> I like his individual reviews. I think he's been pretty accurate. But in that position, you are usually defined by the review that you give your best accolade to, or the one that you hose. Ruth Reichl, you always remember the Le Cirque one, "A Tale of Two Restaurants." [Sam] Sifton, I dunno. [laughter] Nah, he's cool. </p> <p><strong>Have you been to The NoMad?</strong> No, actually I haven't. I never run to the newest restaurants. And then they close. [laughter] Nah, that one won't close, I don't think. How is it? Is it good? </p> <p><strong>It's a pretty spectacular place. </strong> I finally got to Isa. And then they changed chefs like five days later. Isa's beautiful. I met Taavo [Somer]—I'd never met him. Gorgeous looking space. Brooklyn, a place like that, reminds me of Tribeca when we started 27 years ago. By the way, <a href="http://ny.eater.com/archives/2012/06/take_a_look_at_isas_born_again_menu.php">the comments you guys got on Eater today on the post about Isa's new menu, </a>comparing Isa to Robertas—you have some clever people who are logging in to your site. </p> <p><strong>Anything new in Tribeca that you find worthy?</strong> Ah, the real estate in New York is just so high. There's been a little restaurant across the street from Centrico that's had like five tenants. In the middle of the night, they just ripped everything out. It was weird. </p> <p>I give everyone so much credit for trying. But I think small spaces are very difficult, because if you hit a home run, you can only do your capacity. I think you need at least a hundred seats these days to do anything. In Tribeca, it's the stalwarts—Odeon, Tribeca Grill? no more Chanterelle. Fine dining is very tough. For Corton, the movie [about it] won a James Beard Award, it's coming out on DVD and it's going to premiere in London. But at the restaurant, Paul [Liebrant] is Paul. I don't think he fits in any category to be honest. Even Eleven Madison? there might be some restaurants outside of New York that look like Corton. </p> <p><strong>What do you think of this whole trend of very expensive tasting menus?</strong> Frankly, I'm shocked by it. You're looking at the guy, in 1985, who worked at La Grenouille, where the prix fixe was in the $70 range—back then! And when I opened Montrachet, I charged $16 dollars—one six—and David Bouley was the chef! So I've always been like Crazy Eddie [laughter]. I always thought it was my responsibility to pass the savings onto the customer. So if I'm in a low-rent area, I should not be charging a lot of money. But I think what happens is, and I think it happened with Thomas Keller, in Europe where prices were double what we were charging, it takes one person to set the bar high. So when Per Se did what they did, everyone can then come in just under that. I fight with Paul [Liebrant] all the time, because obviously our prices at Corton were raised quite high. But I find it extraordinary when a new restaurant opens that they're charging $150 out of the box. Where is the market for that? </p> <p><strong>Well, it seems to exist.</strong> Well, I don't know if it exists in vast numbers. I think what you have to worry about is, people come once, they experience it. And then? At the end of the day, if it's not worth $150, nature is going to play it out.</p> <p><strong>Have you been to Atera?</strong> No, I haven't, but I've heard very good things. Keep in mind, on those restaurants that charge that much money when they have a really limited capacity, they can really focus in on the diner, so maybe there's a justification of charging that much money. </p> <p>· <a href="http://eater.com/tags/drew-nieporent">All Drew Nieporent Coverage on Eater</a> [-E-]<br>· <a href="http://eater.com/tags/aspen-2012">All Aspen Coverage on Eater</a> [-E-]</p>
https://www.eater.com/2012/6/16/6576561/drew-nieporent-on-pricey-tasting-menus-pete-wells-and-please-justLockhart Steele2012-06-16T10:00:32-04:002012-06-16T10:00:32-04:00F&W Publisher Christina Grdovic on Proper Nomenclature & The Classic Hall of Fame
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<p><em>Continuing Eater Lounge coverage from the Food & Wine Classic in Aspen. Right now: Food & Wine publisher <strong>Christina Grdovic</strong>.</em></p> <p><img alt="christina-Grdovic-aspen-2012.jpg" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/1123724/christina-Grdovic-aspen-2012.0.jpg"><br><span class="credit"><em>[Photo: Eater.com]</em></span></p> <p>[cold open] Well, the first thing I hope we can get right in future years is the name of the festival. You guys can help with this. It's the Food & Wine Classic in Aspen, not the Aspen Food & Wine Festival, or anything like that. The Food & Wine Classic in Aspen! </p> <p><strong>Spoken like a publisher!</strong> It makes me cuckoo! The official name is the Food & Wine Classic in Aspen. Part of the reason that I would argue that Food & Wine Classic in Aspen is as good as it is, assuming you think it's good, is our attention to detail. But the Eater Lounge sign out there <a href="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/1123726/eater-aspen-sign.0.jpg">has it wrong</a>. And you're journalists! [laughs]</p> <p><strong>Blame our fine Eater Lounge host, the Limelight Hotel. But talk to us about the role this festival—the Food & Wine Classic in Aspen!—plays in your job and at F&W in general. <br></strong><br>You know, well you probably don't know, that I've been at the magazine for 16 years. My first job was to produce the Classic. We were lucky because we had this festival that was already so good. </p> <p>This is obvious, but the Classic helps us drive advertising. Plus it drives all the other nice things—exposure, press. And, in the past 15 years, I'd argue that we are somewhat responsible for the general, lower-case food and wine festival mania. And I recognize that we're not just part of the mania, but part of the cause. We give the people what they want. And apparently what they want is a food and wine festival every week. [laughter] </p> <p><strong>Who's your talent Hall of Fame for the Classic? </strong> Jacques [Pepin], Bobby [Flay], Mario [Batali]. Emeril [Legasse] and Giada [de Laurentiis] have been on and off. Now Jose [Andres], Michael Symon are regulars that don't miss it. Tom [Colicchio] and Gail [Simmons], obviously. And Ming Tsai. </p> <p>Last year we added Andrew Zimmern. It would seem that he would become a regular. People really like him, and he's so interesting. I remember when we added Jose Andreas six, seven, eight years ago. Not everyone knew who he was then. They do now. </p> <p>Oh! And Tim Love and Marcus Samuelsson. They are closer to the newer guard. People go crazy in Tim's seminars. I'm not going to piss of those Texans! </p> <p>So it's about new talent, old talent, new events, old events. We'll always continue to do wine tastings and cooking demonstrations. My new favorite event is the charity 5k race. It was awesome. I ran it? well, I'm not going to say I ran the whole thing. There are pictures of me running it, though. It raises money for charity, encourages people to have that balance. And you get to experience Aspen. It was more beautiful than I expected it to be. </p> <p>The Elvis Costello concert on Saturday night is obviously a big deal. And we switched it up; we used to have the Cookoff, and then it was a Quickfire, and then this year [on Sunday morning] we brought it back to the Cookoff for our 30 year anniversary. We started with Bobby [Flay] and said, "Will you do this against Michael Symon?" He said, "No. We have a pact that we won't compete against each other." We said, "What if you compete with each other?" So Jacques Pepin and Jean Claude Szurdak are taking them on—two best friends competing against each other. </p> <p><strong>We'll see you there.</strong></p> <p>One final thought for you: Michael Chiarello is doing Spanish so Michael Chiarello is Jose Andres. Jose Andres is doing American, so Jose Andres is Bobby Flay. Bobby Flay is making crepes, so Bobby Flay is Jacques Pepin. Do with that what you will. </p> <p>· <a href="http://eater.com/tags/aspen-2012">All Aspen Coverage on Eater</a> [-E-]</p>
https://www.eater.com/2012/6/16/6576589/f-w-publisher-christina-grdovic-on-proper-nomenclature-the-classicLockhart Steele2012-03-16T08:40:10-04:002012-03-16T08:40:10-04:00Eater Young Guns Update: Thousands of Nominations — And We're Looking For More
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<p><img alt="eater-young-guns-2012.png" src="http://cdn3.vox-cdn.com/uploads/chorus_asset/file/747764/eater-young-guns-2012.0.png" width="312" height="320" class="padded float-right">Our first annual roll call of the next guard, <b><a href="http://eater.com/youngguns/">Eater Young Guns</a></b>, has gotten off to quite the start. Here now, an update, and <strong>a call to action</strong> for how you can help us continue the most democratic search ever for the industry's best young talent.</p> <p>Quick refresher: Young Guns aims to identify the most promising up-and-comers in the restaurant and nightlife world, whether they're working as chefs or line cooks, sommeliers or bartenders, restaurateurs or <i>maître d's.</i> The criteria are simple. Nominees must be under 30 years of age (or have worked in their chosen field for less than five years) and must be currently employed in the hospitality industry in the United States. They must show extraordinary promise. To identify this talent, we've <a href="http://eater.com/youngguns/">opened the nomination process</a> to everyone. </p> <p>Most everyone has responded. Since <a href="http://eater.com/archives/2012/02/24/eater-young-guns-party.php">announcing EYG in late February</a>, we've amassed over <b>1,350 nominations</b>—an extraordinary start. So extraordinary, in fact, that we'll be closing the public nominations portion of the search sooner than we'd planned. In two weeks' time, on <b>Friday March 30 at 5PM ET, public nominations will end</b>. </p> <p>So, know a Young Gun who deserves recognition? Get to it. The clock is ticking. <br>· <a href="http://eater.com/youngguns/">Eater Young Guns Nominations</a> [~E~]</p>
https://www.eater.com/2012/3/16/6604659/eater-young-guns-update-thousands-of-nominations-and-were-looking-forLockhart Steele2012-02-23T11:50:54-05:002012-02-23T11:50:54-05:00Changes at Eater: Amanda Kludt IN as Ed. Director, More!
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<p>It's going to be a day—and night—of gala announcements here at Eater, so let's start with some internal Eater news <a href="http://ny.eater.com/archives/2012/02/amanda_kludt_in_as_eater_editorial_director_morabito_in_at_eny_more.php">just announced over at Eater NY</a>. </p> <p>Longtime Eater NY editor <b>Amanda Kludt</b> is being promoted to the new position of <b>Eater Editorial Director</b>. In her new role, she'll work with the now-sizable group of Eater editors around the country—we're now publishing in 17 cities, with more on the way—to refine and grow their sites. (Think new features, vastly more video, and further refinement and introductions of the kind of focused recommendations that have become the hallmark of the Eater 38 and Eater Heat Maps.) She'll also work in conjunction with Raphael Brion's Eater National team, as well as with the events team here at Eater HQ, to unleash a wave of new Eater endeavors on an unsuspecting world. Need we even say it? <i>Brace.</i></p> <p>As part of the change, which will take place next month, <b>Greg Morabito</b> will become the next editor of Eater NY. Which means effective right this second, Eater NY is hiring for a new Associate Editor. Think you're the person for the job? <a href="http://ny.eater.com/archives/2012/02/amanda_kludt_in_as_eater_editorial_director_morabito_in_at_eny_more.php">Get the details at ENY</a>. </p>
https://www.eater.com/2012/2/23/6611211/changes-at-eater-amanda-kludt-in-as-ed-director-moreLockhart Steele2011-06-18T08:55:49-04:002011-06-18T08:55:49-04:00Dana Cowin on Trends, Real and Imagined
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<p><em>Continuing Eater Lounge coverage from the Food & Wine Classic in Aspen. Right now: Food & Wine editor in chief <strong>Dana Cowin</strong>.</em></p> <p><img alt="dana-cowin-aspen-eater-lounge-2011.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/1240214/dana-cowin-aspen-eater-lounge-2011.0.jpg" width="528" height="396"></p> <p><b>Tell me about what's new at the festival this year.</b><br>Well, first, Andrew Zimmern is being interviewed in the chair across the room! That's new. <i>[goes over and crashes the Zimmern interview. We resume several minutes later.]</i></p> <p><b>So. About what's new this year?</b><br>We switched up the wine program. Leslie Sbracco is doing Wine Jeopardy. And Andrea Immer Robinson hasn't been here for years and is pretty much a bit of a wine genius. </p> <p>Another one of the fun things about the festival this year is chefs are doing things that are in their sweet spot, but do intersect with trends. José Andrés is doing vegetables. Jose doesn't think about vegetables because they're trendy. Jacques Pepin is doing eggs. He's not doing eggs because there's a poached egg on every asparagus plate across America. He's doing it believes in the <i>oeuf</i>. To me, that's interesting—the intersection of the classic and the modern.</p> <p><b>Requisite media question. What's your take on the trend of celebrity covers in the food magazine world?</b><br><i>[pauses significantly, smiles.]</i> Is there a trend? </p> <p><b>We're asking everyone we interview today to pose a question to the next person being interviewed. Richard Blais had two questions for you. The first is: "I'd like to know when Dana is coming by to say hello at my new restaurant in Atlanta?"</b><br>The last time I was in Atlanta, Richard, you weren't there. I had milkshakes without you. If you promise to be there the next time we come through town, we'll have a date. </p> <p><b>His second, more serious, question: "Here's my real question: how do you get liquid nitrogen in Aspen? Who do you have to know to get liquid nitrogen in Aspen?'"</b><br><i>[smiles]</i> If you know the right person? it can be done. </p> <p><b>And what's your question for Andrew Zimmern, who's right across the room?</b><br>If your son was going to make one thing for you, what would it be?</p> <p><br>· <a href="http://eater.com/tags/dana-cowin">All Dana Cowin Coverage on Eater</a> [-E-]<br>· <a href="http://eater.com/tags/aspen-2011">All Aspen 2011 Coverage on Eater</a> [-E-]</p>
https://www.eater.com/2011/6/18/6674205/dana-cowin-on-trends-real-and-imaginedLockhart Steele2011-06-18T07:45:12-04:002011-06-18T07:45:12-04:00Richard Blais on His New Restaurant HD: Haute Doggery
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<p><em>Continuing Eater Lounge coverage from the Food & Wine Classic in Aspen. Right now: Top Chef All-Stars winner <strong>Richard Blais</strong>.</em></p> <p><img alt="richard-blais-aspen-eater-lounge-2011.jpg" src="http://cdn3.vox-cdn.com/uploads/chorus_asset/file/1240234/richard-blais-aspen-eater-lounge-2011.0.jpg" width="528" height="396"></p> <p><b>So, I know you're planning on opening something new soon?</b><br>Flip Burger Boutique has three locations. <i>[knocks glass table in front of him]</i> Hm, that's not wood. We're headed for DC next and then we're trying to get to Miami soon after. </p> <p>After that, I'm opening a place called HD. That stands for Haute Doggery. <i>[pauses]</i> I apologize for that, but it's a gift to you guys. We're going to have some fun with the American hot dog, sausage, and charcuterie. It's going to open within the next couple of weeks in Atlanta. </p> <p><b>Tell me about the space at HD.</b><br>It's a small space, about 3,000 square feet. It's in the Virginia Highlands area of Atlanta, which is a hip area. It's got a rooftop bar, it'll have a soft-serve ice cream machine, and we'll sell only beer in a can. Not full service. Dark wood. Flip's look is more pop-Los Angeles. At HD, it's a little darker. Goth, almost. </p> <p><b>How did you end up in Atlanta?</b><br>In short: Recruiting trip; failed romance; found romance, stayed. There. I broke it down. Didn't have to tell you the whole story. </p> <p><b>It's an amazing food scene in Atlanta. I was just down there for the food festival, and every meal we had was amazing.</b><br>It's a high B+ grade food city. I think it can compete on a certain level. You go to these places in Brooklyn — the places from Atlanta would kill in Brooklyn. I'm proud to call it home. </p> <p><b>Your DC space? Anything lined up for that?</b><br>We do have a space, but the lease isn't signed yet, so I don't want to damage that by talking about it. </p> <p><b>DC's a big burger battle ground now!</b><br>Well, even in Atlanta, there's nine-to-ten new places since Flip opened. The good news is there's a lot of pie to go around. </p> <p><b>We've been asking all interviewees to ask the next subject a question. So John Besh had two questions for you. First question: he was a judge on <em>Top Chef All-Stars</em> that whittled down the competition. He wants to know when he's getting a cut of the $100,000.</b> </p> <p>Hmmm. He's going to have to cook some crab cakes or make me some étouffée. Where's my et étouffée oufeee? I'm at room [REDACTED] at the Hotel [REDACTED]!</p> <p><b>His serious question was: On <em>Top Chef</em>, it seemed you wanted to distance yourself from your southern roots. Why?</b><br>Hmmm, I'm not sure I agree. I live in the South. But I was born and raised in New York for 25 years. I do connect with the South now. When I first moved to Atlanta, I was a stubborn New Yorker. I hated grits and I loved polenta. Ha—they're the same thing. I think Southern Food is one of the only true American foods. I'm not just going to fry up catfish and collard greens and call it a day. </p> <p><b>Next person up at the Eater Lounge is Dana Cowin. No softball questions!</b><br><b><i>Eleven Madison Park general manager Will Guidera shots from a reclined position nearby:</i> I'd make it a softball, dude! At the end of the day, who you listening to, Raphael Brion or Dana Cowin?</b> <i>[laughter]</i><br>I'd like to know when Dana is coming by to say hello at my new restaurant that I can't discuss yet. That's opening in the fall. But I didn't say that. I'm kidding. It could be winter. Or spring. Chefs say they want to open a restaurant. Doesn't mean it's going to happen. Dana, I'll see you in 2013. </p> <p>So, Dana: when will I see you in Atlanta? </p> <p>Here's my real question: how do you get liquid nitrogen in Aspen? Who do you have to know to get liquid nitrogen in Aspen? </p> <p><b>Thanks, Richard.</b> <br>Anytime. </p> <p>· <a href="http://eater.com/tags/richard-blais">All Richard Blais Coverage on Eater</a> [-E-]<br>· <a href="http://eater.com/tags/aspen-2011">All Aspen 2011 Coverage on Eater</a> [-E-]</p>
https://www.eater.com/2011/6/18/6674221/richard-blais-on-his-new-restaurant-hd-haute-doggeryLockhart Steele2011-06-17T11:35:38-04:002011-06-17T11:35:38-04:00Stephanie Izard on Little Goat, Her Cookbook, and Fame
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<p><b>My question for you is about Little Goat. I was researching it last night, and there's not much out there on it!</b><br><i>[laughs]</i> I know! When we first opened <strong>Girl & The Goat</strong>, we baked all breads in house, had our own butcher area, but from the get-go there was not enough space for everything. After one month, I was like, 'Let's open another restaurant! Let's move over the bread program!' But I didn't know what I wanted that next restaurant to be. Little Goat is just a cute name, so that's what we started calling it. Then we went to NYC and I realized, we should just do a diner. I want it to be the things you think of when you think of a dinner — tuna melts, pies spinning in the case?</p> <p><b>Patty melts!</b><br>I've never had a patty melt, but yeah, we could do that. If we do tuna, we'd poach it in house. I envision taking the simplest things you think of when you think of a diner and having fun with it. Pictures on the menu. And shakes! We're working on the space and starting to work on design. It's still so not nailed down. But for sure we are going to move our bread program over so people can come get fresh loaves of bread in the morning. And we'll have a classroom so I can teach cooking classes. </p> <p><b>What's the ETA for Little Goat?</b><br>Probably January-February [of 2012]. It's already June, and my book comes out in September — it's called <i>Girl in the Kitchen.</i> We're planning a big book tour. We're going to do a big one in August in Chicago near Lolapalooza time. Then I'm heading to other cities — Seattle, Portland, LA, New Orleans, Austin, Birmingham, among others. We set a goal to raise $500,000 for <a href="http://www.strength.org/">Share Our Strength</a> by the end of the year. You'll be able to track it on our website. I figure I'll go away for three days once a week for all of the fall, so? gonna wait until January-February to open the doors at the new place. <i>[pauses]</i> God, that sounds tiring. </p> <p><b>What's your cookbook about?</b><br><i>Girl in the Kitchen</i> is a book for the home cook. I tested them all in my home kitchen while I was getting Girl & The Goat open. It's recipes from my old restaurant, <strong>Scylla</strong>, and from growing up. I put in the recipe I did at Aspen two years ago. I did it at my house. When you actually cook at home, you get insight into what home cooks need. I had friends over giving me insight into what home cooks think. </p> <p><b>Seems to be a trend. Andrea Reusing came out with a book, trying to connect to people rather than making it official restaurant cookbook.</b><br>At our restaurant, we don't use fancy chemicals or equipment. So even an official cookbook would probably be accessible to home cooks. But that's my cooking style — very accessible. I'm always trying to be a semi-normal person. </p> <p><b>We're asking everyone we interview today to pose a question to the next person being interviewed. José Andrés had a question for you.</b><br>"Why didn't you come to my party?" <i>[laughs]</i> </p> <p><b>His question was: Do you think young people like yourself are ready to handle the 0-60 stardom? Is it difficult to handle normal life in the kitchen once you return?</b><br>I've been dealing with it for four years now. I wasn't ready then — they don't prepare you for the craziness of what going on TV does for your life. For me, it's important to spend time in kitchen so I can be like everyone else at the restaurant. It's fitting it in without letting it affect you too much. But, yeah. It's insane.</p> <p><b>Any advice?</b> <br>All the people that go on Top Chef now, they have a better idea about what's going to happen afterwards. Or maybe I was just completely clueless. I didn't have a PR rep and a manager ready to go, which I think everyone now does.</p> <p><b>How about a question for our next Eater Lounge guest, John Besh?</b> <br>Why'd you drop my pink mustache on the ground last night? </p> <p>No, actually: How important does he think it is for chefs to give back to the community and get involved with charitable foundations? I think chefs these days try to make as much time for it as possible. How important is it to give back and be involved in charity? </p> <p><b>Thanks, Stephanie.</b></p> <p>· <a href="http://eater.com/tags/stephanize-izard">All Stephanie Izard Coverage on Eater</a> [-E-]<br>· <a href="http://eater.com/tags/aspen">All Aspen 2011 Coverage on Eater</a> [-E-]<br></p>
https://www.eater.com/2011/6/17/6674229/stephanie-izard-on-little-goat-her-cookbook-and-fameLockhart Steele2011-06-17T10:50:30-04:002011-06-17T10:50:30-04:00Daniel Boulud on Vancouver, Montreal, His Dream Diner
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<p><b>You're going to open in Montreal? Why Montreal?</b> It's a historical hotel, the Ritz-Carlton. They've gutted the place in the last four years, and they have 130 rooms, so it's a small hotel. The restaurant used to be called Café de Paris—it was famous for being famous but not so famous for the food. That's where <b>Maison Boulud</b> is going to go. <b>What's the concept?</b> I feel I can take dishes and things from Daniel, but mostly Cafe Boulud, DB, and Bar Boulud and take aspects of each one. Upscale casual, but a little more casual than Cafe Bolud. </p> <p><b>You recently decided to close in Vancouver. When do you know it's time to close a restaurant?</b> In New York, it's my own investment. We build our restaurant based on own earnings and savings. The best partnership is also with hotels, with a management group where there's already a synergy. There, I wanted to make a friend happy and maybe I said yes when maybe I should have said no. Vancouver was very nice but I don't think it was for me. I felt that if the restaurant wasn't profitable, why bother?</p> <p><b>Boulud Sud just opened. Will there be more Upper West Side projects to come?</b> Non. Three is enough. <b>How about more expansions outside the NYC area?</b> Yes, but not too many. If it's one restaurant every year—I have the staff, support and structure to do that. I just want to make sure I will have a life too. <i>[laughs]</i></p> <p><b>We're asking everyone we interview today to pose a question to the next person being interviewed. Danny Meyer had a question for you: Would you ever team up with him and open Danny & Daniel?</b> <i>[laughs]</i> I think so! I have this idea of doing a diner and calling it <b>Paris, Texas</b>. If Danny wants to be my partner, I think we'd do very well. I always felt, in France, we don't have diners, but we do have bouchon, or bistro — depends on the region, but generally, you can hang out all day, and it's for all generations. </p> <p><b>What would be on this menu, if you did do Paris, Texas?</b> The menu would have two sides. Soup a l'onion on one side, clam chowder on the other. Steak frites on one side, barbecue on the other. In other words, one side is old classic French basics, and the other side is the Americana. <i>[pauses]</i> Maybe that would be good for Queens. <i>[laughter]</i> You want a place where everyone can afford it all day. </p> <p>Also, I want to make sure if we do it with Danny, we open them at same rate as the Shake Shack. <i>[laughter]</i> The magic of a successful expansion — it's the simplicity of its formulas and consistency of its supply. And the control of the quality and all that. He's got it right with Shake Shack. </p> <p><b>Do you have a question for our next interviewee, José Andrés?</b><br>My question to José is: What do you wish for Spanish cuisine to become 20 years from now, and what are you going to do with yourself in America to make that happen?</p> <p>Spanish cuisine has been on a rise, and I think it's not over yet. Like all substantial cuisines, French cuisine — maybe we hit a plateau, but then we find a way up again. I'd like to know about his futuristic vision. It's not so much his expansion plans as vision. </p> <p><b><i>Ben Leventhal, from a nearby table</i>: So, chef, what do you wish for French cuisine?</b> To keep communicating and producing inspiration and motivation to young chefs. I think we have the package, the history — you look at the last 300 years, there's a lot to be inspired from. It has to be organized a little bit. Look at Grant [Achatz] in Chicago opening his restaurant Next. It's Escoffier all over again. You know what I mean? Yet he had to recompose it himself.</p> <p>Technique is there, but technique comes from all over the world today. Look at Nathan Myhrvold. The French wish they had a Nathan, somehow, somewhere. But who has the resources? They are getting organized a little more to translate everything that's been done or recorded. I think it's interesting, Nathan's book [<i>Modernist Cuisine</i>], even an inspiration. Although I don't think anyone can cook out of it. <i>[laughter]</i> But still, I am getting a copy for all my chefs.</p> <p><b>Thanks, chef.</b> <br>Très bien. </p>
https://www.eater.com/2011/6/17/6674243/daniel-boulud-on-vancouver-montreal-his-dream-dinerLockhart Steele