Pleasing the Chef: NY Times Dining in 60 seconds

by Nicole Weston, Posted Jan 24th 2007 @ 10:33AM

Frank Bruni has some very astute observations about the way that restaurants present themselves these days. Chefs are artists and the meal is art. While once a diner could still eat what they wanted, when they wanted to, those decisions are now given to the restaurant and to the chef, each of which has a vision (usually of an expensive tasting menu) and vanity to preserve.

Even with advertising deals, cookbooks and tv shows, chefs are still making most of their money at their restaurants. And it's not as much as you might think, at least not until the chefs have already hit the big time in terms of popularity.

Issa Moskowitz, of the PPK, talks about being vegan, being punk and then shares some recipes: Devil's Food Cupcakes with Fluffy White Filling and Chocolate Icing, Spicy Peanut Stew with Ginger and Tomato and Butternut Squash Rice Paper Rolls.

Winter is a good time for smoking - smoking meats, that is.

Americanized haggis leaves out the offal (most of it, anyway) and is much more popular with consumers as a result.

Frank Bruni dines at The Waverly Inn and Garden and gives it one star.

Mark Bittman, the minimalist, makes Farfalle with Gorgonzola, Arugula and Cherry Tomatoes.

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Tags: bruni, dining, food section, frank bruni, newspaper, ny times, nyt, NyTimes