If a chef’s dream is 'cooking nightly at the small, signature place that defines them — changing the menu based on what’s at the market that day, with their hands on every plate' — then the home cook who uses their own resources (time, money, selection) to create is, in my opinion, the most blessed person of all. I love the past that you share with us. Thank you.
A friend just recommended Unreasonable Hospitality to me and Ive started reading it. I'm amazed how few restaurants I see following these pretty basic ideas. If it's not about hospitality and all that that entails, why are we there at all?
Ruth! Bravissimo! In all the continents, all the world, there will never be another NYC 1970-80's Era! Your brilliant writing, your vision, your art, your wide-eyed world was the BEST! I worked on E. 62nd, close enough to Lutece to cherish it all. The last time I saw Andre Soltner, he gave me his business card with his home number. "Call any time." A mensch. A hero. A culinary master who taught the civilized world to savor dining, eating elegantly simple food. Amen and amen.
Perhaps you don’t remember but the inimitable, irreplaceable Stevie Kaufmann suggested we lunch when Si offered you the Gourmet job. My advice was to take the job and if it didn’t work out, you could always go back to criticizing food…it worked out and you did a wonderful job of keeping it beautiful and relevant…until the great tidal wave of the internet doomed print. I miss Stevie. Glad you’re thriving. Paul
I love the old menus 👅💧💧
Need to try Bar Kabawa asap!!
If a chef’s dream is 'cooking nightly at the small, signature place that defines them — changing the menu based on what’s at the market that day, with their hands on every plate' — then the home cook who uses their own resources (time, money, selection) to create is, in my opinion, the most blessed person of all. I love the past that you share with us. Thank you.
Just ordered the truffles!
A friend just recommended Unreasonable Hospitality to me and Ive started reading it. I'm amazed how few restaurants I see following these pretty basic ideas. If it's not about hospitality and all that that entails, why are we there at all?
I immediately ordered the maple truffles
Ruth! Bravissimo! In all the continents, all the world, there will never be another NYC 1970-80's Era! Your brilliant writing, your vision, your art, your wide-eyed world was the BEST! I worked on E. 62nd, close enough to Lutece to cherish it all. The last time I saw Andre Soltner, he gave me his business card with his home number. "Call any time." A mensch. A hero. A culinary master who taught the civilized world to savor dining, eating elegantly simple food. Amen and amen.
Perhaps you don’t remember but the inimitable, irreplaceable Stevie Kaufmann suggested we lunch when Si offered you the Gourmet job. My advice was to take the job and if it didn’t work out, you could always go back to criticizing food…it worked out and you did a wonderful job of keeping it beautiful and relevant…until the great tidal wave of the internet doomed print. I miss Stevie. Glad you’re thriving. Paul
Hi Paul, of COURSE I remember that lunch. And I still miss Stevie so much; there will never be anyone else like him. I hope you are also thriving. xx