Long, long ago – before I got into the restaurant business — I was a commercial interior designer who traveled frequently to New York. Even then, dining out was a passion.
I can recall the beauty of Andree Soltner’s dishes at Lutece. I remember the thrill of eating at La Cote Basque, La Caravelle and Gino Robusti and Bruno Caravaggi’s spectacular Quo Vadis. In the mid-‘80s, when Jonathan Waxman opened Jams in New York, his stunning and thoughtful combinations of sweet and savory, soft and crunchy, blew me away.
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