24 Layers: Chef Glen From Maison Pickle

24 Layers: Chef Glen From Maison Pickle

f you want to reveal a chef’s true character, drop a slice of their famous chocolate cake in the corner of the restaurant and see how they react. Twenty-four perfectly crafted layers sit crumpled, defeated, on the cold, unforgiving floor. A friend, who was helping me photograph some of the dishes that Maison Pickle has on their menu, stood petrified. She froze, as did...

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Sushi Nakazawa: The Night I Stopped Ordering Takeout Sushi

Sushi Nakazawa: The Night I Stopped Ordering Takeout Sushi

Walking down Bleeker Street in late July, I see patio bars, cafes, and pizza shops lining the busy Greenwich Village sidewalk.  Tacombi on my right, Murrays Cheese Bar on my left; this truly is my kind of neighborhood.  I make my way towards Commerce Street for the meal I have been thinking about for months.  The ten-seat sushi bar at Sushi Nakazawa is a coveted spot that normally must be reserved at least thirty days in advance, and five o’clock tonight is finally my time. 

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Papa Haydn - Sculpting the Dessert Industry

Papa Haydn - Sculpting the Dessert Industry

Evelyn Franz, once an aspiring sculptor, is now quite the opposite of a “starving artist.” Thirty five years ago, Franz took a break from her art career for a year to help out at her sister’s small new café.  In her supposedly short stint, she discovered chocolate is just as malleable, challenging and beautiful as clay. It became her new medium.

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