nytimes profiles past winners of top chef workin in new york:
With its curving wood bar and vases overflowing with freshly cut flowers, the neighborhood restaurant is stylish but comfortable — not the sort of place to eat at every night, but the favorite around the corner saved for special occasions. Perilla seems to occupy a different world from the scene at Centro Vinoteca, which is just how Mr. Dieterle wants it...
And Mr. Dieterle, for his part, quickly learned that investors were more interested in a solid business plan than a star turn on a reality show, and that his winnings wouldn’t go far.
“It’s kind of like being handed a case of vodka and saying, go open a bar,” he said. “It’s not going to happen.”
very closely related: patton oswalt - great food is cooked by psychos (from werewolves and lollipops)
No comments:
Post a Comment