Deb: To what do you attribute the success of blogs?
RG: Again, our generation really wants instant gratification. They want to know what to order, what not to order. The blog format allows me to write shorter pieces, which people seem to gravitate to. It’s really something hip that speaks to what’s going on right now. There are also high quality blogs, like Eater.com. I’m also a fan of grubstreet.com and Gothamist.com.
Food is hip, sexy and social. It really has become our evening entertainment, so it makes sense that people are seeking out as much information as they can get. Especially hip, fun takes on it like Restaurant Girl. Life is so serious as it is. Food is oral amusement.
Deb: What trends do you notice in New York’s dining scene?
RG: I don’t think we’ll see another Japanese fusion open this year. It will be less about celebrity chefs; it already is less about them. Restaurants will be more customer-driven. It will be “The Little Owl” of it all. Small, customer-focused, market-driven spots are going to be very popular. The locavore trend is going to be huge (a locavore is some someone who consumes locally-produced ingredients).
Greece and Spain are going to have blow-out years, especially Greece. I think we’ve all had enough of the foams and of the scallops and cauliflower combo. It’s going to be the Boqueria of it all, Spanish tapas with a seasonal slant. We’ll continue to see Spanish spillover as far as culinary trends are concerned. Michael Psilakis, the former chef of Dona is going to be a big chef this year. He’s opening a new restaurant called Anthos. Gastropubs will continue their run as comfort food continues to be embraced.
Retro desserts are continuing to be more and more in fashion. At the end of the day, dessert is about comfort. People don’t want to eat wasabi and mushrooms for dessert. They want cozy foods like chocolate and key lime pie. Also classic cocktails are going to continue their runs, especially unique spins on the oldies.
I think people will scale back on the expensive cuts of meat. That’s why burgers are so big right now.
Deb: It seems that Restaurant Girl must be a full time job. Can blogging pay the bills?
RG: Well, it doesn’t pay as much as most full-time jobs, but I do get revenue from the ads. It’s also a great platform. People approach me about TV show ideas, books and newspapers about columns. I’d love a newspaper column. It’s a very exciting time. I’m very comfortable in front the camera and wouldn’t mind getting back there in a food setting. I’d also love to expand Restaurant Girl into different cities.
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