Feast between the Lines

By Rory Winston “I had not understood Parisians until crossing the Pont-Neuf’, wrote Benjamin Franklin. Of course, he failed to mention that to really understand Pont-Neuf would demand an understanding of four hundred years of cultural history. As for trying to understand Les Bouquinistes, the little French restaurant draped alongside the Pont Neuf, well, I…

Nell’s Bells

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By Rory Winston

‘Luxurious?’ Not in that typically gauche way. ‘Opulent?’ –Wrong track; nothing vainglorious. ‘Posh?’ Well, for a five star hotel with the finest design and amenities it’s actually more friendly than snobby. Elite…? Yes, certainly; but not in that trying-hard-to-make-an-impression kind of way - nothing parvenu about it.

Birds of a Frotta

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By Rory Winston

Shortly after Flatiron’s Ciano closed, the genius of a restaurateur, Stratis Morfogen, insouciantly announced, “Well, I’m going back to Italian-American” - this after realizing that his renowned purist of a chef, Shea Gallante, was taking himself out of the picture. The comment, unlike the resulting cuisine, could have been taken with a grain of salt especially since like most of Morfogen’s creations, the new Cucina Ciano was a work of art in progress – one in which process and vision were not only in flux but coexisted in what can best be referred to as a progressive tarantella whose outcome would prove seductive. With the help of his partner, Unik Ernest, Cucina Ciano has succeeded in becoming a tiny gourmet bastion in the Upper East Side.

Mexico’s Medina

By Rory Winston Medina has founded yet another Mecca – admittedly, an irrelevant pun given that Julian Medina is a Mexican chef while the new Mecca being referred to is a third restaurant in a growing New York based franchise known as Toloache. Still, there is something religious about Medina’s following – especially if one…

Palette to Palate

By Rory Winston Think Chelsea;’ it’s more than likely you’ve already started imagining yourself strolling down a gallery-riddled boulevard with colorful personalities splashed on for good measure. If, however, you’re trying to grasp the history that went into making this area what it is today then there are certainly more revealing and impressionistic journeys to…

From Michelin to Michelin

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By Rory Winston

Roadside clam shacks crossed with culinary aspiration? You’ve seen the likes of the former in films celebrating the 50’s by the coast: Gas stations with Coca Cola signs dangling precariously in the wind, Ice cubes advertised in handwritten cutouts off some seaside interstate, a badly drawn lobster with the words Open till Sunset, and always the phrase Extra Fancy grotesquely stuck like a label on something as innocuous as canned soup.

Scrumptious Stories

By Rory Winston “The taste is in my mouth a little,” responded Abraham Lincoln in 1860 regarding his intentions to run for President. The comment was made shortly after he gave a speech at Cooper Union. Few are aware, however, that the most likely sensation still lingering on the esteemed candidate’s palate was the afterglow…