Word: chefs
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...read about it. “Food is like artistic expression if you can find the right people to make it,” said executive editor Christopher Chang ’09. Chang added that he hopes to have Umami publish stories about culinary artists, such as one chef who crafted an exquisite kangaroo dish for him despite New York City’s endangered species regulations. “Some people say that kangaroo can be a bit gamey. But it was a very good cut,” recalled Chang...
Some things were unavailable--quit being stingy with the Top Chef, Bravo!--but what I lost in choice I made up for in serendipity. I downloaded video podcasts from Cook's Illustrated, watched Rob Corddry's Web comedy Children's Hospital and rediscovered the cult comedy Strangers with Candy (with a pre--Daily Show Stephen Colbert) because it turned up randomly through the Joost app on my iPhone...
...RLY” was the liberals’ appropriate, if snarky, reply. Over the next two weeks, the emails that flew over the list included a reference to the Supreme Court case Panera Bread Co. v. Qdoba Mexican Grill (2006); input from a house chef; a rick-roll’d link; repeated reminders to please don’t forget to study for your tests; talk of “genus” and “species” and “would a wrap and a sandwich have fertile offspring?”; a mock Bible...
...close by is Community Food and Juice (www.communityrestaurant.com), brought to you by the folks behind the Lower East Side's cult-favorite eatery Clinton Street Baking Company. With its pastry provenance, Community is good for mornings and even better for brunch, when chef Neil Kleinberg dishes up midday must-tries such as smoked salmon benedict and seven-grain waffles with roasted apples and pears. It's a mix as eclectic and exciting as Harlem itself...
...luxury - even the elevators, which are lined with black American walnut and leather. The purple-themed Skybar has a slinky after-dark appeal (try the Aviator Sling: gin, parfait amour, cranberry and lime juice), while the Brasserie is all cream-leather seating and walnut finishes. It's here that chef Allan Pickett (formerly at Galvin Bistrot de Luxe in London) makes use of local produce to create a tempting take-off menu: the piquant steak tartare is already proving a runaway success. And on the walls, black-and-white photos of Hollywood stars getting on or disembarking from airplanes...