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Restaurant Secrets – Get Treated Like a VIP

admin — Sat, 03 Apr 2010 02:12:52 +0000

Who hasnt longed to get treated like a VIP while dining out? Good news, you dont need an expense account to attain VIP status at a restaurant just some insider advice. Weve asked some New York restaurant industry stars how to work the system and stand out from the crowd.

Restaurant Secret #1: Eat out Tuesday through Thursday

Since Monday is usually the chefs day off, and the weekends are packed, insiders know mid-week is the sweet spot. According to Donatella Arpaia, owner and host of New Yorks highly regarded davidburke & donatella and Michelin-starred Anthos, the people that come during the week, theyre the restaurant crowd. The weekend is really hectic so its harder for me to spend as much time with guests.

Restaurant Secret #2: Make Your Reservation and Any Special Requests in Person

Thwart busy signals with a personal appearance – If you make face-to-face contact, and come in before noon or between 3pm and 5pm, youll have a better shot at success, says Arpaia. If youre maneuvering for special treatment like a choice table, off-the-menu dish, or even something simple like prompt seating, speaking with the host beforehand will show youre serious. Cant make it in? Theres still hope – We take requests but cant promise; call in the morning or the afternoon, not during the busy periods, says Arpaia.

Restaurant Secret #3: Tip Well and Come Often

While youre there, dont forget to also tip the host. A little gratuity ahead of time is just as important as the tip you leave with the bill. Its nice to give a tip [to the host], and theyll remember for next time, says Arpaia. How much? Twenty dollars will show them youre a client worth cultivating. Of course, make sure you take care of business after the meal too. Wine guru Michael Green says, You need not go over the top, but tipping at least 20% should be expected. Once youre in their good graces, be a familiar face. Loyal customers are a restaurants bread and butter, and always get the best treatment. Speed things up by putting your name on the restaurants mailing list, adds Arpaia, the system will remember you.

Restaurant Secret #4: If You Get Bad Service, Dont Make a Scene

As one of the top wine and spirits consultants in the nation, Michael Green maintains super-VIP status in the dining world, but even he gets lousy service once in awhile. How does he ensure the night doesnt go down in flames for him and his guests? By being tactful and optimistic. Most things that dont go right, you can fix in the middle of service, Green says. Elegantly excuse yourself, ask for a captain or manager and politely explain the issue. Nino Trotta, maitre d of bean-towns hip eatery Boston Public agrees, If people arent happy, we fix it right then and there; we even have two monitors on the floor to look for and address any issues quickly. Restaurants want everyone to leave happy, so let them make it up to you. Get upset, and youll look difficult and embarrass your guests.

Restaurant Secret #5: Befriend the Sommelier

If you cant speak with (and tip) the host, the sommelier is your next best option for long term benefits. Not only is the sommelier more approachable during service than the host, theyve usually got a similar amount of influence. You dont have to order the most expensive bottle on the menu either. Talk shop with the sommelier if you know wine and ask lots of questions if you dont. Showing interest early on can improve your service that night, and tipping afterwards will help enhance future visits. Says Lee Campbell, sommelier at New Yorks Provence restaurant, If youve had great service, tip the sommelier theyre usually in a management situation and they can help you get specific tables, score that weekend reservation, and send other extras your way. Those extras can mean free tastes, added attention, and if youre lucky, complimentary food.

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admin — Fri, 23 Oct 2009 20:54:25 +0000

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admin — Fri, 23 Oct 2009 02:05:43 +0000

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admin — Fri, 23 Oct 2009 01:52:52 +0000

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admin — Fri, 23 Oct 2009 01:39:59 +0000

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In The Know with Leffot

admin — Thu, 09 Jul 2009 22:12:27 +0000

WHO. There’s no other store like New York’s Leffot, a veritable temple to handmade men’s shoes. These aren’t the glued, plasticized abominations coming out haute fashion houses; Leffot sells real, welted, all leather shoes made by highly trained craftsmen. The ready to wear selection is as good as anywhere in the world but the shop’s real specialty is advising clients on the almost limitless options available with bespoke services. This week we spoke with owner, Steven Taffel, about the things and places he loves.

Q. What are you wearing today?

A. Today I’m wearing a pair of Buckler jeans, a French blue shirt by Prada, and a pair of Church’s full brogues in English Tan, which I guess I’ve had for about a year. I find they wear in very well, and they’re the kind of shoes that are made to expire after you do.

Q. What’s your favorite brand of shoe?
A. A very unfair question! That’s like asking me to pick my favorite child, but if I must pick, I would have to say at the moment, it’s Pierre Corthay, Gaziano & Girling, and probably Edward Green. Each brand makes really beautiful, well-built shoes and has their own unique and finely developed style.

Q. Most of the shoes you sell are top of the line and priced accordingly – what about an entry level brand?
A. It’s hard to find a decent shoe that’s truly cheap, but at the low end of the scale, Alden makes great shoes that are affordable for the quality you get, as are Church’s. These shoes are welted, which means you can have them resoled. Take care of them and they’ll last you decades, so consider that when buying.

Q. What do you do if you get your nice shoes soaked in the rain?

A. Rain can certainly be damaging – if I happen to get caught in the rain I usually stuff the shoes with newspaper instead of a shoe tree, and then lay them on their side to help the soles dry out. Once they dry though make sure to put shoes trees in. More than anything else you can do, shoes trees help shoesl last longer, hold their shape, keep looking new.

Q. Where do you grab a drink after work?
A. There are a couple places around here that I like, Wilfie & Nell over on West 4th Street by 7th avenue where I can get a good dark draft beer, and Morandi on Waverly and 7th Avenue, which makes a really great Manhattan.

Q. How about dinner?

A. Txikito on 9th between 24th and 25th is great for tapas. It’s Basque, so the flavors are interesting, and the atmosphere is a perfect for a date.

Q. Okay, very important question – who’s your cobbler of choice?
A. James Custom Shoe Repair, up on Lexington in the 90’s. I like them because they aren’t just about doing it quick and cheap; they take their time and take care in handling shoes. It’s a difficult quality to find in a cobbler.

Q. Some of these shoes have a very distinctive look – any tips on what you would wear with them?
A. Lots of customers ask that question, but I think every shoe in this store goes with jeans, and that’s how I wear them. We try to get guys to understand that nice shoes aren’t just for the office but work just as well with more casual clothes.

Q. What’s next for your label?
A. Well, we just began selling hats in the store, so we’re excited about that, and we’ve recently started to carry Church’s women’s line. We always try to find well made accessories that our customers will enjoy, so we’re constantly adding distinctive items like shoe care products, belts, and other special items. You’ll just have to stop by!

WHERE. Leffot – 10 Christopher St., New York, NY 10014. For more information start reading Leffot’s blog, a great source for men who love shoes.

In the Know with Steven Alan

admin — Thu, 25 Jun 2009 15:11:07 +0000


	*in the know.style* Interview by RJ Duggan. WHAT. Each week we interview rising stars in the world of fashion, design, food and culture about how they live their life and the places and things they love. WHO. Steven Alan started as a small Soho showroom in the 90s and has since grown into one of the most influential boutiques in the world. With over ten locations featuring handpicked pieces from unique brands like Martin, Woolrich, RRL, and of course, his own highly regarded line of classic contemporary clothes, Steven Alan is a insider’s destination to see and buy the latest trends. Q. What are you wearing today? A. One of my shirts, Levi’s and a pair of Adidas Stan Smith’s. I had to go a little more formal because I may have to go to dinner tonight – I’m usually a jeans and white sneaker guy. Q. What was the last big purchase you made on clothing? A. I was in Japan just a little while ago and bought a Lanvin suit. Q. What was the last album listened to from beginning to end? A. Yes – Fragile Q. What do you always have in your refrigerator? A. Peanut butter, frozen bagels, rice milk – I’m lactose intolerant. Q. What’s your favorite place to eat dinner in New York? A. Omen on Thompson St. or Minetta Tavern in the West Village. I like going to Minetta Tavern because it’s by no means a normal place, I mean, it’s a little over the top, but that’s what makes it fun. Barry Diller can walk in and sit next to you, but it still serves very good, normal food. Q. Where do you feel most like yourself? A. Chinatown or the Spa Castle in Queens. Q. Any momentary style obsessions? A. Bicycles! We actually found a small company that may start making bikes for our new pop-up store in the Hamptons. Q. Where do you go on vacation? A. I like going to the North Fork in upstate New York. I really like farms and fresh produce, so getting out to the North Fork is great for me. I also go to Normandy, in the north east part of France every year to visit my brother, where it’s nice just to relax. Q. What’s the last great movie you saw? A. I just saw Coach, which was directed by Will Frears, who’s a friend of mine. I liked it alot, and I’m not saying that just we’re friends, it really was a great film. Q. What’s next for your label? A. We’re expanding our online presence, starting to ship internationally, and increasing our deliveries from two to six times a year. We’ve also got new pant and shirt styles coming out at the same time – it’s alot, but very exciting. We also have a new collaboration coming out soon with Chari and Co. NYC. We’re doing a flannel biking shirt together that has a ribbed collar and cuffs, an easy access pocket in the front and a big zip pocket in the back. WHERE. Steven Alan is located in New York and around the world. Click here for store locations.

In the Know with Kyle Bailey

admin — Thu, 18 Jun 2009 19:14:46 +0000


Kyle Bailey Chef at Allen & Delancey	WHAT. Each week we interview rising stars in the world of fashion, design, food and culture about how they live their life and the places and things they love. WHO. In the Lower East Side, there are many good places to eat, but Allen & Delancey is certainly one of the best. Running the kitchen for the ambitious restuarant is Kyle Bailey, who at just 28 years old has already worked his way through some high profile restuarants including Cru and the high-concept star of farm-to-table cooking, Blue Hill at Stone Barns. Now in charge of his own menu, Bailey is crafting powerfully flavored New American dishes like Seared Duck Breast, Leg Confit, and Wild Rice with Brandied Cherries and Hazelnuts and Prosciutto-wrapped Veal Breast with Sweet Breads and Brussels Sprouts. Q. What did you eat for dinner last night? A. Last night I had a two day old leftover sandwich from ‘inoteca. Soppressata and fontina cheese. Fantastic. Q. What is the last great meal you ate? A. L’Artusi, over in the West Village. The food is very simple, but well executed, especially the pastas. Everything was perfectly seasoned, the service was great, it was pretty much everything I look for when I go out to eat. Q. What are the most exciting restaurants in New York right now? A. WD-50 and Blue Hill at Stone Barns because both are on the cutting edge of their style of food even though they approach it from very different points of view. I also have high expectations for Locanda Verde – I haven’t eaten there yet since it’s only been open a couple weeks, but both the Chef and Pastry Chef there have an impressive track record. I can’t wait to try it. Q. What is the one dish people shouldn’t leave your restuarant without ordering? A. The stuffed pig’s ear served with housemade stout-mustard and toasted Sicilian pistachios is so delicious. Why it isn’t the most popular item on the menu mystifies me. I can’t understand why people feel fine about eating hot dogs but are somehow squeamish over the sweetbreads, foie gras, and tongue in our pig’s ear. Hot dogs are made of way worse things than that! Give the pig ear a chance! Q. Outside your restaurant, what have been the most memorable dishes you’ve had? A. The Goat Belly at Blue Hill at Stone Barns, Corn with Spicy Mayo at Kampuchea, and just recently, the Squid Ink Pasta with Clam Ragu at L’Artusi were all knockouts. Q. What is your favorite place to go for a stiff drink? What do you order? A. I actually love the drinks at Allen & Delancey – we have some really serious cocktails that were created by a bartender from Death & Co. so when I want a drink it’s hard to force myself out of the door. My favorite cocktail is the Atlantic Ruin, which is made with rum and some other funky ingredients. If I’m not at Allen & Delancey though I’m at Stinky Sullivan’s, a small bar in Hoboken, NJ, and I have an Amstel in my burned up hands. Q. Where do you go for a cheap meal? A. I’m a regular at The Marshall Stack down the street on Allen. They have a great beer list and a bar menu with really simple but tasty items. Their duck club sandwich and the tilapia po’ boy are my favorites and they serve late so if I want to grab something after dinner service I can always head there. They have an awesome beer list and no hard liquor, which for me, is a plus. I don’t need to deal with drunk assholes after I get off work. WHERE. Allen & Delancey is located at 115 Allen St. and, you guessed it, Delancey St. New York, NY 10002. The restaurant is open daily from 5pm – 11pm. For reservations call 212.253.5400.

Guide to Style Services – Download

admin — Tue, 16 Jun 2009 03:37:43 +0000

Please be patient for the file to download – it may take several minutes to complete depending on your connection speed.

In The Know with Simon Spurr.

admin — Thu, 11 Jun 2009 19:27:46 +0000


Simon Spurr Co-Founder & Creative Director	*in the know.* Interview by Jason Wilson. WHAT. Each week we interview rising stars in the world of fashion, design, food and culture about how they live their life and the places and things they love. WHO. If SPURR isn’t your favorite menswear label now, it will be soon. In just three years SPURR has gone from a humble denim line to crafting some of the best menswear money can buy. We especially love their suits, which bring a fresh, young edge to classic looks. In this interview, Creative Director and Founder Simon Spurr tells us about the things and places he loves. Q. What are you wearing today? A. Today, I’m wearing SPURR boot leg jeans, a white Hanes T-shirt, a navy V-neck cashmere sweater by SPURR and a pair of vintage brown leather YSL shoes. Q. What’s the last big purchase you made on clothing? A. Actually, the last big purchase I made was a Balenciaga bag for my girlfriend. I tend not to spend money on clothes for myself, rather I’m very fortunate to be able to make them. Q. What are your favorite brands? A. Anything understated, and made with integrity and love. Old Helmut Lang, Prada accessories, Martin Margiela, vintage YSL, Bottega Veneta, and Burburry Prorsum. Q. What’s your dream collaboration or job? A. My dream collaboration is with Herman Miller. To this day they still produce the furniture of Charles and Ray Eames, who are two of my favorite designers. I love furniture, interiors and architecture and eventually see myself moving into these domains. Q. Where do you get your inspiration / influences for your upcoming collection? A. The inspiration for every collection is always loosely derived from a couple of opposing themes and never literal. For instance, the upcoming fall collection was inspired by the color palette and feel of Stanley Kubrick’s 2001: A Space Odyssey, but you won’t find any silver space suits in the line. Spring 2010 on the other hand has a 70′s YSL meets Woodstock feel to it, but of course, done with our own particular take on things. Q. Where did you sell your first order? A. I sold the first order to Bergdorf Goodman. I went into the store with just one denim in three fits, classic, pipe, and boot, and within 15 minutes of leaving the store I got a phone call saying that Bergdorf Goodman was proud to be our first vendor. I couldn’t believe it! Needless to say I was thrilled; that store is such a high level destination and getting on their shelves is quite an achievement for any brand. At the time I knew it was a huge win, but I didn’t expect them to become such an integral store in supporting my company. They’ve been a great partner from the very beginning, though. Q. What’s your favorite restaurant in the city? A. Definitely Taralluci E Vino, near Union Square; I think it’s actually best to go for lunch. The restaurant is run by Italians and all the food is made with Italian ingredients so I find it’s the closest thing I can get to actually being in Tuscany while in New York. It’s so good I’m trying to get the owner to open another location closer to my house! Q. What’s next for you? Any exciting projects or collaborations we should look for? A. Well, yes, but I’m not quite ready to announce anything. The best thing for me to say for now is to ‘watch this space’. WHERE. Bergdorf Goodman, Barney’s, Blue & Cream, Scoop, Lileo, and Confederacy. Or, view the full stocklist.