The Daily Front Row

Friday, February 7, 2014 Friday, september 5, 2014

the

w o r t n o fr Hungry for chic?

Frank Bruni adam rapoport chloË sevigny greg chait

Jack & Lazaro

AND!

joseph

_ sergio joco +

altuzarra

discuss!

miranda kerr laura brown

dion lee

plus: bon appétit’s feast or fashion special!

GIBSON BRANDS, proud sponsor of ‘Fashion Media Awards 2014’

www.gibson.com

A MOMENT WITH…

T! CARA ALER

Hellessy designer Sylvie Millstein What’s the story behind your brand’s name?

It’s composed of the first syllables of the names of my children (Hendrix, Lennox) and myself.

How do you describe your aesthetic?

French chic with a downtown edge.

You grew up in Versailles. Thoughts on Marie Antoinette?

She had a pretty good life after all!

What was the most valuable lesson you learned from working at Chanel?

Customers appreciate and recognize real luxury—compromising on quality is never a good idea. I source premium fabrics from Italy, work with the finest factories in New York to make my garments—of course, it comes at a price, but I decided not to stay true to this philosophy.

You lived, for a time, in Tokyo. What brought you there, and how did you find the experience?

My mother is Japanese.

I wanted to learn the language and come back to France after a few months, but I ended up staying 10 years. I fell in love with the culture, the refinement of the aesthetics, and the respect toward another.

You’re now living in Soho. What are your favorite haunts?

Sant Ambroeus is an extension of my loft.

And the Mercer Kitchen on weekends!

Special thanks to g tin Mulberry for invioment m e th of od m r ou during to host an event .

NYFW

your daily dose

Retouched By an Angel!

What if…Betsey Johnson and Carmen Dell’Orefice switched coifs?

FA S H I O N W E E K D A I L Y. C O M

THINGS TO DISCUSS! 1. The FMAs are happening tomorrow! Where’s your invite?

2. The belated arrival of summer. #stillwearingwhite 3. Gina Sanders in Paris! Say bonj to Condé Nast’s newly minted president of global development.

4. Allison Williams’ cringey Peter Pan look 5. Random stories on cooking with weed, as featured in the September issues of both Vogue and NYLON (and the July 2012 issue of GQ)

TENNIS TALK! With Catherine McNeil at the Modellounge x Microsoft Xbox Challenge Did you enjoy your summer?

Oh, yes!

I went to Ibiza, London, and the south of France, which was my favorite.

The U.S. Open is happening. Who’s your favorite tennis player of all time?

Andre Agassi. I grew up watching tennis, so he’s a legend in my eyes.

How do you rate yourself as a player?

On the Xbox? I thought I was okay until I just got my butt kicked.

Are you walking in Europe?

Yes, Milan and Paris. I used to not like Milan, but after the past few seasons, I quite like it now.

What’s your favorite way to spend your downtime?

Eating croissants in Paris! I like to get lost and find cafés.

What are you loving right now?

I love living in Brooklyn and hanging out with my friends and my dog. There is a little culde-sac on the water where we chuck in the dogs for a swim.

BAUBLE TALK! With Zac Posen at the AOL Build Event What was your first AIM screen name?

I can’t say, because I still use it today! I’ve always used AOL. At this point, it’s like comfort food.

Do you have any random AOL memories?

I remember doing an interview really early on in the early stages of AOL, back when they had chat rooms about MTV. They came to my middle school and interviewed us. It was very abstract at the time.

Who do you turn to for advice?

I’ve had incredible mentors in my life, and I’m drawn to people with fragility and Yoda-like qualities. Stephen Colbert gives good advice, but Naomi Campbell gives incredible advice.

When did you last experience FOMO? I’ve had FOMO throughout my whole adult life for missing all these fabulous weddings in the world. I just don’t get to go to them because I don’t have the time. bfanyc.com (4); getty images (4); all others courtesy

Coco Rocha in Zac Posen Fall 2014

S:13”

©2014 Maybelline LLC.

S:10.25”

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FOODIE FIXATIONS, PART ONE:

Fix

With Glamour’s Sasha Iglehart

Charles Youssef Spring ’15

What’s your lunch order?

If I had to pick one food to live on, it would be hummus! I’m chickpea-obsessed. If I don’t eat sushi or salad at the Condé cafeteria, I pick up lunch at Crisp near Bryant Park.

Got any guilty pleasures?

My treat is a double cappuccino at Gregory’s near the office, and you can’t go wrong with coffee in Milan.

Now that Marc is showing uptown, will you miss your usual pre-show meal at Dos Caminos?

Dos Caminos is a hard habit to break, but we’ll have to make a plan for after the show this season. Marc is starting at 6 p.m.!

FOODIE FIXATIONS, PART TWO: With NYLON’s J. Errico

What’s the best meal you ate all summer?

For the Fourth of July, my friends and I had a party and pulled out all the stops for a killer feast. We roasted a whole pig in la caja china, our friend from Anguilla smuggled in some conch for a soup, we smoked a Waygu beef brisket for 20 hours, and we made jerk chicken, ribs, summer spaghetti, and arugula salad, using produce from the garden.

Who’s the best cook in your circle of friends, and what do they make?

Although I like to fancy myself a good cook, when it comes down to it, I really just do great pasta. I’m good at the primi; I leave the secondi to the pros. I’m lucky to spend weekends and many vacations in the company of amazing chefs, especially chef Michael Camelo and Iron Chef Marc Forgione, so I’m very spoiled at chow time.

But we’ve never seen you eat lunch.

Discuss!

I loathe office lunches. I like either a

Chelsea Leyland and Yoana Baraschi

splashy, sit-down proper lunch (read: Bar Pitti) or nothing. None of this eat-at-your-desk stuff for me—I’d rather just overcaffeinate.

What show are you most looking forward to seeing this week?

Anytime Donatella comes to NYC, I’m in heaven, so Versus Versace.

Because you’re a wellknown denimhead: Which jeans will we see you wearing this week, and what do you love about them?

Expect loads of Levi’s— obviously, rare and limited edition—as well as Dolce J. Errico and Dsquared2.

We also heard that you’re styling a few shows this season?

Yes! I love it. The entire process excites me. This season, I’m doing one women’s show and a men’s presentation. New designers, new energy, new, new, new!

RETAIL NEWS YOU CAN USE!

Like you needed any more excuses to shop—behold the boutiques ready to rock your world.

VALENTINO: The Madison Avenue flagship has finally, finally reopened!

Editors were even gifted with running shoes to celebrate. The message is clear; we’re en route. 693 Fifth Avenue FA S H I O N W E E K D A I L Y. C O M

3.1 PHILLIP LIM: A nod to Noho! The brand’s new flagship is bowing on Wednesday, September 10.

48 Great Jones Street

TRADEMARK: Pookie Burch and Louisa Burch’s first brick-and-mortar moment for their sporty new brand was designed by the Swedish firm Bozarthfornell.

95 Grand Street

PHILLIP PLEIN: Madison Avenue is getting a dose of theatricality. According to a release, “The products are displayed like authentic objets d’art.” 625 Madison Avenue

NUDE BEACHING! With Chelsea Leyland at Yoana Baraschi’s presentation at The Wayfarer

What did you do for Labor Day? I went to the Hamptons! My friend Zoë Kravitz’s band, Lolawolf, was playing at the Surf Lodge.

Any exotic summer trips?

I’ve been in London and Ibiza, but I wanted to spend some time at home before Fashion Week.

Is Ibiza having a moment right now?

You know what? It is!

Ibiza’s been having a moment for a long time, but America’s just caught on to it.

What’s your most overused emoji?

The crystal ball.

I’m very much into spirituality. I’ve had many readings with mediums. My mom’s a medium, actually. She does animal healings. I very much believe in it!

Did your mom pass along any powers to you?

I feel very intuitive and I’m hypersensitive, but that’s it.

Any thoughts on the celebrity nude photos scandal?

I think each to their own, unless people are upset about it.

I’m all about anything that involves nudity. I think America needs to get on the whole accepting-toplesspeople-on-the-beach thing. I’m European, so it baffles me that people wear a top to the beach. And as soon as you take your top off, you’ve got some beach patrol person giving you a hard time.

SO MANY FIRSTS! Publicist-turned-designer Josh Reed is showing his casual menswares for the first time this week.

So we had to ask: What were your firsts?

First album ever purchased: Kick by INXS First kiss: French, and it was with a girl!

First pet: A yellow lab named Lucas First job: I was a production assistant at The Maury Povich Show.

First concert: An Alanis Morissette show during her Jagged Little Pill tour.

L E Y L A N D / B A R A S C H I : r u by ma x well ; b f anyc . c o m ( 3 ) ; getty images ( 3 ) ; p atric k mcm u llan . c o m ; sh u tterst o c k

All Things Fab!

With Rob Younkers of LOGO’s Secret Guide to Fabulous You’re a TV star!

What’s the scoop?

Four guys from different areas of expertise come together to make the lives of others fabulous.

The show has been compared to Queer Eye for RuPaul the Straight Guy. That was a wonderful show, but this is going beyond making over straight guys.

Any fan frenzies?

I’m also a professor at Parsons, and on the first day of class, one of the students asked, “Do you have a new TV show?”

RuPaul’s Drag Race is also on the network.

My whole phone is filled with GIFs from that show.

Would RuPaul guest star on yours?

The crew will have to have fans on hand to wake us up after we’ve all fainted.

CORRESPONDENCE WE ACTUALLY RECEIVED: BUTTOCKS EDITION “With regard to the press release KMR Communications sent referencing Jessica Simpson’s desire for buttock enhancement, KMR Communications has learned that this information is erroneous. We apologize.”

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the

Fix

front row Editor in Chief, CEO

Brandusa Niro

Nicole, j’adore!

Nicole Miller’s NYFW Dining Dossier!

The epicure trots out her latest looks at Lincoln Center tonight, but she took a moment from prepping her show to share her top tips for where to dine near every show on your list.

Lincoln Center: I’ve eaten at Cafe Luxembourg for years.

It’s a great spot for breakfast as well as dinner. They make an awesome steak tartare, and I always order the country salad. 200 West 70th Street Chelsea: I love Bottino. I order their arugula salad and pastas. The orecchiette with broccoli rabe and boar sausage is excellent! 246 10th Avenue Meatpacking: Willow Road. You can’t beat their fried chicken!

85 10th Avenue Tribeca: I love the brand-new restaurant Añejo. They have great corn dumplings, empanadas, and tacos.

301 Church Street Upper East Side, near the Park Avenue Armory (and more): Le Bilboquet has the best steak frites, ever, and the most fun atmosphere.

20 East 60th Street

DKNY Fall 2014

Guillaume Bruneau Creative Director Christopher Tennant Eddie Roche Executive Editor Deputy Editor Managing Editor Tangie Silva Features Editor Alexandra Ilyashov Fashion News Editor Paige Reddinger Contributing Editors Ashley Baker, Sarah Horne Grose Writer/Reporter Dena Silver Art Director Teresa Platt Contributing Photographer Giorgio Niro Contributing Photo Editor Jessica Athanasiou-Piork Contributing Copy Editor Joseph Manghise Imaging Director George Maier Contributing Imaging Assistant Mihai Simion President, Publisher Paul Turcotte Account Director Chloe Worden Events & Corporate Partnerships Director Jessica Fafara Marketing Manager Kelly Carr Publishing Coordinator Piero Bellizzi Digital Director Daniel Chivu Manufacturing Operations Michael Esposito Amy Taylor

To advertise, call (212) 467-5785 Or e-mail: turcotte@dailyfrontrow.com getty images the official photo agency of The daily front row

Lovely Leather Meet the latest addition to Eye Studio’s wildly popular Color Tattoo series—the Leather Collection, available in five statement shades such as Vintage Plum, Deep Forest, and Chocolate Suede. The shadow applies smoothly and lasts all day long, so at merely $6.99 each, you have no excuse not to try every single one.

DAILY FRONT ROW, INC. The Daily Front Row is a Daily Front Row Inc. publication. Copyright 2014. All rights reserved. Reproduction without permission is strictly prohibited. Requests for reprints must be submitted in writing to: The Daily, Attn: Tangie Silva, 135 West 50th Street, 4th Floor, New York, NY 10020.

On the cover: Photo collage from BFANYC.COM (13), Getty Images (2), and Shutterstock.

FA S H I O N W E E K D A I L Y. C O M

bfanyc.com (2); getty images; shutterstock; all others courtesy

W W W. N I C O L E M I L L E R . C O M #NMwarrior SOHO, 77 GREENE STREET | UPTOWN, 780 MA D I S O N AV E N U E

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Kate White, ex–editor in chief at Cosmopolitan

Fix

Have you read Cosmo since leaving the mag?

I just totally remove myself.

It’s the advice we used to offer readers: Do not go on your ex’s Facebook account, do not go on his new girl’s Facebook account. Wish the guy well; don’t stalk him.

Any regrets?

That I decided not to make a couple of staff changes. [There were] two B-minus people in particular who’d just run out of steam.

Have you set foot in Hearst since you left?

Just once. It was weird to go back.

“I don’t want to model anymore. I’m 24 years old now and times have changed.”

I could’ve “I could’vedone donethe the magazine without two B-minus people in parend,who’d who’d ticular at the end steam. just run out of steam.”

—Nick Gruber

—Kate White

DISCUSS

☛ Care for a game of catch-up? We stalked some of our fave fashion characters from way back when (or was it just last season?) to see what mischief they’re up to.

Where are they now?

Asa Larsson, former PR at Pour La Victoire What are you working on at the moment?

After a lot of soul-searching and research, David Giordano and I created our very own shoe brand called ATELJÉ 71, which is quite the family affair and is based in Brooklyn.

Simon Spurr, formerly of Simon Spurr.

Now designing for Kent & Curwen

What’s it like working together and living together avec David?

We talk shop nonstop, so the company surely is benefiting from it, but it also means we want to kill each other sometimes. My new rule is no shoe talk before morning coffee, which for us is 5 a.m.

Fill us in on what’s going on in the world of Simon Spurr!

I joined Kent & Curwen last September with the task of modernizing the brand.

Would you ever launch a Simon Spurr 2.0 label?

People ask me that all the time, but I certainly don’t miss all the headaches and the financial responsibility. I think if I had the right partners, which I didn’t have the first time around, then yes I would!

Kai Kuhne What’s the status of your former labels, Kai Kuhne and Myself?

Sleeping the sleep of the just.

So then what’s up at your auction platform, Hasbeens & Willbees?

Right now we’re working on an auction project that involves art cars customized by great artists. It feels like putting together four fashion shows at once.

Cathy Horyn bid adieu to The New York Times in January. However, she’s still in the fashion orbit, penning deep thoughts on her fashion BFFs for the likes of Harper’s Bazaar.

Chris Benz The designer, who hasn’t shown a collection since Resort 2013, has been spotted on Instagram, sans pink coif. As for what he’s doing now? “At the moment I’m working on renovation projects in Brooklyn. I’m expanding my love for all types of design,” he told us via e-mail.

OUR ROVING REPORTER…

Vanity Fair’s Michael Carl dishes on the top-five seatmates to score this week

Linda Wells, EIC, Allure: “Guess what?

She used to be a food writer for The New York Times. Oh, sure, she can discuss beauty and fashion, but she can just as easily discuss literature, food, and film. She is my foodie soul mate.”

Isabella Behrens, Market Editor, Vanity Fair: “She is a Venezuelan firecracker who sounds exactly like Sofia Vergara.

Sometimes I call her in my office just to make me laugh.

Unless she is in a ‘swing mood’ (translation: mood swing).”

Sasha Charnin Morrison, Fashion Director Us Weekly: “She is always good for a joke, a sound bite, and a heaven fashion reference.”

Charlotte Blechman, VP of PR at Barneys: “Loves a chat.

If you replaced yourself with a rock she’d walk away thinking, ‘Wasn’t he charming?’ ”

Nick Gruber, former model (and Calvin Klein’s ex) It’s been a while since we’ve heard from you.

What’s up?

I’m in real estate school now working on getting my license.

How’s modeling?

I don’t want to model anymore.

I’m 24 years old now and times have changed.

Although I’m still going to all these events and being a social butterfly.

Been working out?

I limit myself to just two hours a day to work out.

A lot of the time I just Rollerblade for hours.

Swaim Hutson, formerly of Obedient Sons & Daughters and Hutson What are you working on at the moment?

A soon-to-be-released yet still anonymous project.

Well, that’s mysterious.

How did you spend your summer?

Running, playing tennis, traveling a little bit, and hanging with the Littles, otherwise known as my children, Lowe and Valentine.

What do you miss about the brand?

Showing at Fashion Week.

Olivier Theyskens After his departure from Theory in June, Theyskens has been spotted Instagramming from East Hampton and Paris. He also threw in a few #tbts to a few of his early designs. No word on his next move.

Candy Pratts Price, consultant: “Candy is everything. They don’t make them like her anymore.

Warning: You better not be chewing gum.”

bfan y c . com ( 1 1 ) ; pa t rickmcm u llan . com ( 2 ) ; g e t t y imag e s

www.pamellaroland.com DailyFrontRow-Sept2014.indd 1

8/15/14 5:07 PM

CHIC Aussie

Australian Invasion!

Crikey! Have you noticed that no matter where you turn lately, you’re bound to encounter an Aussie? No complaints here, but VFILES founder Julie Anne Quay and Ralph Lauren’s Malcolm Carfrae may have something to do with it. The duo founded the Australian Fashion Foundation, which aims to help those who have recently landed in New York adjust to life away from vegemite, Kylie, and kangaroos. (They’re also bringing new talent to town with their scholarship foundation.) Quay explains!

BY EDDIE ROCHE Why are so many Aussies working in New York fashion?

For Australians aiming to be big fish in the fashion world, our native country is such a tiny pond.

Our population is about 22 million and can be so insular—you hit a ceiling in a very short period of time. If you want any major international success, you have to move. That’s why we all did!

New York is the fashion epicenter. Everything happens here, from photo shoots to the best magazines. If you want to be where it’s all happening, you don’t have much of a choice.

How long have you been on our soil?

I arrived in August 1993. My husband was doing an MBA at Columbia and I was still working for Australian Vogue, so we just thought we’d be here for two years, but I never moved back.

Australia is always going to be my home country, but I’ve lived here now for almost half my life.

Why did you and Malcolm create the Australian Fashion Foundation?

I met Malcolm when I was working at V. We went out for lunch and started talking about all the Aussies I knew, and all the Aussies he knew, and we were astounded that not everybody knew each other. Coming to New York City from Australia is a huge culture shock. We speak the same language, but everything else is backward—we drive on the other side of the road, we eat different foods. We wanted to set up a group to support young Australians, because when we both started out, it was really hard.

How does the scholarship fund work?

The two winners get $20,000, with the support of the Woolmark Company. To enter, they submit a portfolio and write an essay. We narrow it down to 10 candidates, meet with them in Australia, and then choose a winner. Applicants must be at least 18 years old and either studying toward a degree course in Australia, have recently graduated, or have three to five years work experience in a related field.

What kind of advice do they ask you for?

Professionally, the young Australians always know exactly what they want. But their questions are more along the lines of, Where do I live? What bank do I use? How do I get a driver’s license?

How has the Australian government reacted?

They say they love that we’re doing this, but they want to make sure people are coming back eventually. The nature of Australians is that we are wanderers, but we always come back. It’s just a matter of time.

What do Aussies bring to the table?

Aussies get it done! The Aussie lifestyle is about going to work and going to the beach. We don’t think about working 24 hours a day. There’s also a great sense of humor!

OZ FEST!

With Harper’s Bazaar’s Laura Brown

You’ve been in the States for 13 years. Why did you come here in the first place?

Delusions of grandeur. Also, if you want to work at a magazine at the top of its game, a girl’s gotta go to NYC. Why do you think so many Aussies work in fashion here?

We just want to be at the epicenter of energy and where we can really make things happen. The diversity of the people here, and all the types you can meet and create things with. For us, New York City is, yes, Oz. Do people ever think you’re English?

They used to. Now they’ve become better at picking the accent. Of course, people in Australia are like,

FA S H I O N W E E K D A I L Y. C O M

“You’re so American!”

Who’s your Australian posse in New York?

It’s a motley mix of fashion people, actors, and SoulCycle instructors, including Malcolm Carfrae, Rose Byrne, Sarah Wynter, Kiane von Mueffling, Michelle Jank, Krew Boylan, Yasmin Sewell, Christian McCulloch, Justin O’Shea, and Anthony Kendal when they’re in from Europe.

How much alcohol does the Aussie crew consume here?

Much less than we consume in Australia!

What Aussie phrase do you use the most and what does it mean?

This is terribly uncouth but: “I’m so hungry, I could eat the ass out of a low-flying duck.”

Any Aussie foods you stockpile?

For me, it’s all about the Mint Slice cookie, because Tim Tams get all the press. Also Caramello Koalas, although I never feel great about biting off their heads.

In the words of Peter Allen, do you still call Australia home?

In my heart, always.

CLASS OF 2014 Aussies you need to know…

Laura Brown, executive editor, Harper’s Bazaar

Best-Dressed Female

Justin O’Shea, creative director, Mytheresa.com

Miranda Kerr, model

Nicole Trunfio, model

Lincoln Pilcher, photographer/restaurateur

Ben Watts, photographer

Bridget Malcolm, model

Ajak Deng, model

Shanina Shaik, model

Abbey Lee Kershaw, model

Jessica Hart, model

Most Likely to Talk Over Fellow Classmates

Dreamboat

Michelle Jank, stylist

Most Likely to Spike the Punch

Best-Dressed Gent

Best Legs

Chicest Girl Next Door

James Houston, photographer

Dion Lee, designer

Ryan and Ramon, Tome designers

Richard Christiansen, founder, Chandelier

The Stenmark Twins, models

Loudest

Most Creative

Wunderkind

Class Jocks

Edgiest

Biggest Babe

Best Body

Julia Nobis, model

Susan Joy, stylist

Most Likely to Marry a Billionaire

Most Likely to Be Standing Next to Ben Watts at the Punch Bowl

Eternal Prom Queen

Class Tomboy

Jodie Boland, makeup artist

Antony Todd, interior designer

Most Likely to Have the Best Parties

Naughtiest Sense of Humor

Most Likely to Be Confused with James Bond

Christian McCulloch, makeup artist

Rob Newbould, owner, 1+1 management

Michael Angel, designer

Boy Next Door

Most Dependable

Most Likely to Be Standing Next to a Model

B F A N Y C . C O M ( 2 2 ) ; patr i ckmcm u llan . com ( 2 )

CHIC Aussie

The Outback’s latest star designer is 28-year-old Dion Lee, whose collections are earning stellar reviews stateside—not to mention hefty orders from Net-A-Porter and Bergdorf Goodman. BY PAIGE REDDINGER How did you get your start in fashion?

I studied fashion in Sydney and I was invited to present my graduate collection at Australian Fashion Week. I started filling some very small orders to a well-known boutique in Sydney, and everything sort of happened from there.

What was your earliest fashion memory?

I’m very close with my mother and sister, and they have influenced me a lot.

What was your first foray into the business?

I interned with the stylist Tina Kalivas when I was studying fashion in Sydney. It was a great way to see how someone was running a business. Tina came from a very technique-based background— she was trained in costume—so I developed a really strong sense of theatricality and technique.

Why did you start your own business?

Well, I didn’t have a real strategy or plan—the growth was a bit reactive and fairly organic. I made a lot of mistakes just sort of finding my way, but I’ve learned so much in such a small amount of time. While I was at college, I was getting a little bit of support from the Australia media, which I was very lucky to have. Then I started working with a stylist, Christine Centenera, who was at Harper’s Bazaar. She really supported me while I was starting out.

What did it feel like to have your first show at NYFW? It was scary! It’s always hard showing out of your comfort zone, because I didn’t have my team with me, I was working out of a temporary space, and I lacked all the resources I would have had in Australia. But it was a great experience.

How much time do you spend in New York?

I usually stay for about two weeks—a little before Fashion Week, and after—but I’m going to try to squeeze in a holiday and go to Mexico for a bit.

Have you had a moment where you really felt like you “made it”?

There have been lots of amazing moments, but being featured in American Vogue

FA S H I O N W E E K D A I L Y. C O M

and opening our first retail store in Sydney were amazing. Having one’s own retail space is a huge step for any designer. And we recently opened our second store in Melbourne a few weeks ago!

Would you ever relocate outside of Australia?

I’ve been considering it, but it’s about what’s most important right now within the business.

What’s your aesthetic?

There is always a fairly industrial element that runs through everything, but it’s still quite sensual and easy. I try to make the clothes feel approachable and wearable.

What is your favorite or strangest Aussie cuisine element?

Vegemite. Most people not from Australia don’t understand it, but it’s one of those things you crave that reminds you of growing up.

Do you eat kangaroo?

Nawwrr. I’m a vegetarian!

How many frequent-flier miles do you have?

Quite a few. I’m getting used to being on planes, but I don’t have a lot of time to use up those frequent-flier miles.

Any best-kept secrets about life in Australia?

There is a really amazing beach about two hours south of Sydney called Wattamolla Beach, which is super beautiful and kind of private.

What is your design process like?

I’m always kind of writing things down and doing small sketches. As the collection grows, I’m doing a bit of draping on the stand. We experiment with fabrics, but it generally starts with a big idea or a reference and filters down from there.

What is your inspiration for Spring ’15?

The collection is about looking at a highway aesthetic and all of the visual elements that come along with it. It began with the Australian artist Jeffrey Smart, who does bright landscapes that have a dark feel.

chic Expansion

ISN’T SHE

Lovely?

In Hollywood and beyond, the Pamella Roland brand is revered for its dreamy, elegant take on classic dressing for both day and evening. Soon to be a mother of the bride herself, designer Pamella DeVos is expanding her empire with a bridal collection. BY DENA SILVER We hear you’re a Midwesterner?

I live in Michigan and New York, but my business is totally based in New York, where 100 percent of our line is produced. I go back and forth all the time. I recently had two of my top designers fly over to my summer home in Northern Michigan so I could enjoy a little of the summertime while we work on our collections.

What inspired you to enter the bridal category?

It was a natural progression, because clients were asking about it. We already dress mothers of the bride and bridesmaids, so dressing the bride herself was something we felt we had to do.

What’s in store for your first bridal collection?

We’re opening with 12 looks, and I really wanted to do different sleeves for each dress. I can’t remember the last wedding I went to where the bride didn’t wear a strapless dress, so I want to help women branch out a little bit.

Are you working on any particularly special dresses at the moment?

My oldest daughter, Cassandra, is getting married next year, and she’s already informed me that she will be needing two dresses! I can’t tell you how many magazines we’ve looked through. The ceremony will be held at a church, so the first dress will be more of a traditional FA S H I O N W E E K D A I L Y. C O M

look, with a sleeve and plenty of lace. For the party, she wants a shorter train and something with a cap sleeve.

What are the other branches of your line?

We have our designer line, Pamella Roland, we have Pamella Pamella Roland, our contemporary line. We offer custom designs for clients as well. We do all kinds of pieces, including separates, but we also do dresses in chiffons and silk faille.

Where can the custom designs be purchased?

Any store that sells our line. We have customers who keep coming back for more and more custom pieces, because they’re thrilled when they find something that fits them so well. We actually hold on to their pattern and continue to make pieces year after year.

We heard you’re close with Nigel Barker. How did that friendship develop?

He wanted to attend our show in September 2007, because many of the actresses he met at the Emmy Awards that year were wearing my dresses. He came backstage and right off the bat we felt a connection, partially because he thought I was so funny! We became good friends and remained so.

Is it purely a social relationship, or is it professional as well?

He shoots all my campaigns now, including my most recent one for fall. He even helps to cast the models.

But our friendship isn’t just

professional—we’re so close that he and his family came up to Northern Michigan to visit us this past summer.

Tell us about your passion for art!

I’m on the board at the Whitney, and I’m actually one of its vice presidents. We’re so excited about the new building downtown. All kinds of artwork interests me, especially modern art. But since I joined the board of the Whitney, I’ve gotten more into American art as well. I love being involved there, because I have some say in what we purchase for the museum.

What type of pieces are included in your personal collection?

We have a few homes, and people can definitely tell that I’m known for my art collections, because I have a lot of great pieces. I have an Ellsworth Kelly piece that is really special—he’s a great artist, and I’m now friends with him, so I bought a piece from his personal collection to add to my own. The last piece I bought was from Richard Serra, Titled July #10, 2011.

How many pieces of art do you own?

Oh, I couldn’t even tell you! There are too many.

What’s your favorite Whitney exhibit so far?

The current Jeff Koons exhibit is amazing. The most recent T.J. Wilcox exhibit, “In The Air,” was sponsored

by Pamella Roland and it’s about to go on tour.

Will you continue sponsoring it while it travels around?

I might sponsor it to come to my hometown of Grand Rapids, Michigan. His video piece was the inspiration for my last fall show, actually. A lot of the time, my inspiration comes from my travels or the art world. all photos courtesy

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CHIC Dish

CriticAL Thinking

It’s been half a decade since Frank Bruni held the revered—and occasionally reviled—post of restaurant critic for The New York Times. In his current op-ed columnist role at the paper of record, where he’s now spent nearly 20 years in an eclectic collage of gigs, he’s more likely to sound off about tenure than tagliatelle or tartare. The din of feedback is equally fervent—not that Bruni has ever read the comments. We tucked into a bowl of farro salad with him at Charlie Bird to discuss. BY ALEXANDRA ILYASHOV PHOTOGRAPHY BY GIORGIO NIRO FA S H I O N W E E K D A I L Y. C O M

“

My little brother has always joked that I don’t have a career—I have an attention deficit disorder.

What’s new since your review days?

That phase of my career was sort of an odd digression. When I was named food critic in 2004, I’d already been at the Times for nine years, doing broad-based political stuff. My little brother has always joked that I don’t have a career—I have an attention deficit disorder.

Were you surprised to nab that gig?

I was certainly aware of this mythology of The New York Times’ restaurant critic, but I never fantasized about having the role.

How did being a generalist of sorts make you a great food critic?

I don’t know if I did a great job! I’m the worst judge of that. It’s really hard to analyze your own work.

I brought less reverence for chefs and restaurant traditions. My reviews were a bit more varied and unconventional in approach, because I didn’t marinate in that world beforehand. I loved food, had dined around a lot, and lived in a foreign country, but I wasn’t the most erudite about food. As compensation, I had eclectic real-world knowledge. Restaurants are about a lot more than food—they’re about culture, theater, anthropology, and sociology.

Has the role shifted more in the past five years?

Two decades ago, there weren’t nearly as many people making a point of trying restaurants and considering themselves “foodies.” Last spring, I taught a food-writing seminar at Princeton. The 16 students in the class went into New York to try certain restaurants, knew what was going on in the New York dining scene, and were familiar with the big chefs around the country. You couldn’t have found 16 kids like that 20 years prior. Ten years prior, even.

There must’ve been quite the waiting list.

There were 48 students who applied. I deliberately didn’t choose the 16 students who seemed like the most geeky foodies. Still, 12 of the 16 students had pretty good restaurant-scene vocabularies.

Do you remember your first-ever review?

I was a nervous wreck! I’d just moved back from Rome, and I didn’t have occupancy of the apartment I’d bought yet, so I wrote it in this horrible temporary apartment the Times put me in. It had terrible feng shui. I stopped every three paragraphs and questioned myself. But I remember that that review wasn’t edited much.

Are there any takedowns you regret?

The only one that keeps coming back to me is my review of Barbuto. It was a few years old when I wrote about it, and I gave one star. I wrote, “As you ranged around the menu, the food could be sort of uneven.” I adore Barbuto—it’s one of the five restaurants I eat at in this city. I don’t know if it was a completely inaccurate review, but I only eat a quarter of the menu, and that quarter is, for me, a three-star restaurant. As a critic you’re obliged to reflect all of a restaurant’s ambitions and its menu in a review, but that’s not the way people use restaurants.

Did you deal with lots of scathing criticism?

The first year or two that I was the critic, there was a website called The Bruni Digest that was an ongoing parody of my reviews. I only read it once because I know how tape-loop obsessive I can be.

I’m not one of those writers with a Google Alert on my name. I don’t read comments on my columns. I don’t want to see them. I get onanistically addicted to the positive stuff, and get masochistically obsessive about the negative stuff. I don’t have enough energy as a human being to spend the mental bandwidth on what people are saying and then do my job. It’s self-defeating.

Did you ever feel like a celeb of sorts?

I certainly didn’t! I’m guessing most critics don’t feel like celebrities. You’re trying to avoid having people know what you look like, and you don’t want to be too much a part of the story. During those five years, I never posed for a photo or appeared on TV. The only thing that kind of broke my anonymity was when Nora Ephron, my very good friend, was making Julie & Julia and cleverly decided to stud the movie with bit parts for food-world people. I got it cleared with my bosses. I asked not to have my name in the credits. After all the editing, you

basically see me dopily chatting at a table and applauding Amy Adams’ duck.

Have you considered returning to the food beat at any point?

After I left the critic role, I didn’t entirely stop writing about food. I wrote a number of travel pieces; I did a very long piece a year or so ago for Condé Nast Traveler about the rising restaurant scene in Bogota, for example. I don’t write about food full time and I don’t want to again, but I still have the freedom to dip in. I think I always will dip in; it’s something I love.

What do you miss most about being a critic?

Having all of my meals expensed! I still eat out a lot for work, so I expense some meals. Maybe I’ll pick up the tab when I eat with a political strategist, but I certainly can’t take these people to Le Bernardin.

I ate three or four times at Masa and six times at Per Se as the critic; it did not cost me a dime.

Which restos are in frequent rotation?

I’m here at Charlie Bird at least once a month; I’m probably in Barbuto every three weeks; same goes for Szechuan Gourmet. I go to Hill Country and Perla a lot, too. I like Gabe Stulman—he knows how to put together a fun restaurant, and he and his staff know how to make customers have a great time.

Do you have more chef friends these days?

Absolutely! When I was a critic, I had none—I couldn’t. But I got a sense with some people, like The Spotted Pig’s Ken Friedman, that we might get along. They were like friends in waiting.

Any guilty food pleasures?

Pop Secret’s sea salt flavor of microwave popcorn.

Extremely salty, but surprisingly good.

What’s your signature dish?

I buy fantastic salmon and cook it for really short time at a very high temperature. It’s astonishing how foolproof it is. Everyone thinks they need to poach it. Just coat it with something—I use Dijon mustard and blast it with dill. And don’t overcook it! I also make very good meat loaves—veal meat loaf, turkey meat loaf. I even thought about making a meat loaf book with my friend.

Speaking of books, you’ve got two new tomes on the docket, right?

One is called Where You Go Is Not Who You’ll Be, and it’s coming out in March. It originated from a column I wrote during college admissions season, when kids freak out about where they’ll get in. The book is an argument against investing too much anxiety and importance, in certain demographics, in getting into one of the two dozen most competitive schools. The other book I’m working on is about the fraught relationship historically between fathers and sons. It looks at the last five presidents and how much they’ve been stamped by their relationships with their fathers, or lack thereof. Among prominent men in America, you can notice kind of fraught father-son relationships, and that isn’t an accident.

Do you have any pals in fashion?

When I worked for Detroit Free Press, Robin Givhan was one of my best friends. We’ve totally fallen out of touch, but not for any reason. We were very close—we both lived in this former paint factory turned into luxury loft apartments you could have for a song because it was Detroit. We lived on the same floor, and we were both L.A. Law addicts. We’d watch it together every Thursday, switching apartments each week, padding down the hall shoeless.

CHIC Retreat

PARK

LIFE

After years in the making, the hotly anticipated Park Hyatt Hotel is finally opening its doors in the über-luxe One57 tower, located at 153 West 57th Street. The Daily took a tour of the stunning digs and spent some QT with Walter Brindell, general manager and area vice president of Park Hyatt Hotels North America.

BY EDDIE ROCHE photography by giorgio niro

Walter, what makes this hotel so unique?

The space isn’t typical of a hotel— the experience is very residential.

There isn’t a typical lobby with a registration desk on one side and bell desk on the other.

So how does the check-in process unfold?

Staff members will have iPads, so if you’ve stayed with us before, we already have your information.

I want you to go from curbside to your room.

Who designed the building?

Pritzker Prize–winning architect Christian de Portzamparc, and the suites were designed by Yabu Pushelberg.

What are some of the hotel’s features?

The exquisite Spa Nalai is located on the 25th floor, and it features six treatment suites. There’s a 65-foot lap pool, which is the largest of its kind in the city.

FA S H I O N W E E K D A I L Y. C O M

Will the pool be open to hotel guests only?

We’ve had so many inquiries, but we haven’t decided yet.

The pool will be accessible for the people who live in the hotel, however. And if you use the spa, you will have access to the pool. We have a strong relationship with Carnegie Hall, and they’ve created a custom soundtrack that is transferred into the pool’s underwater speakers.

What’s been the most exciting part of opening the hotel?

The people. It’s a great design, but it’s only going to be as great as the service level and culture we create.

How’s the bed?

It’s a firm bed, which I love. Bedding is subjective, so if you want something very soft, we have a pillow-top covering.

The linen is custom designed, with a 350-thread count.

And pets are welcome!

Dogs have their own menus, bedding, and sitters.

The hotel has a significant art collection…

We have over 350 pieces by artists such as Ellsworth Kelly, Rob Fischer, and Robert Longo. Many were commissioned just for us.

Which other organizations have you partnered with?

We want to be part of the community, and we’ve been very selective about our partnerships. Thanks to our partnership with MoMA, we’ll have special tickets to the Matisse exhibit.

We’re also working with the Central Park Conservancy and Barneys New York. Guests can have makeup artists or stylists come to their rooms, and our uniforms were designed by Narciso Rodriguez.

Why Narciso?

The stars were aligned. He’s never done anything like this before and probably never will again. b u i l d i n g i ns e t : c o u r t e sy

Meet Sebastien Archambault Executive Chef, The Back Room at One57 You were born in Lubbock, Texas.

Where did you grow up?

Le Bugue, France.

I spent most of my life there, and then I spent 10 years in Paris. My parents owned restaurants, so I grew up in them.

When did you come to America?

When the Andaz West Hollywood hotel opened, I moved to Los Angeles to be its executive chef. I spent three years there and then moved to D.C. to take over the kitchen at the Blue Duck Tavern. Then I moved here!

What’s on the menu?

Lunch will feature hand-carved sandwiches, a New York State grass-fed burger, Cobb salad, and a market fish of the day. Dinner will include starters like a double-broth chicken soup, market oysters, and steak tartare; entrées will feature a farmer’s vegetarian plate, roasted chicken, and a maple-brined Mangalitsa pork. We’ll also have a selection of steaks. The menu will change throughout the seasons.

#BIZ WITH

STYLE “Through the Fashion program at Berkeley College, I have met knowledgeable professors who emphasize the skills needed to succeed. I have also had opportunities to connect with industry professionals. Now, I am ready to chase my dreams.�

Kaja Berg (left) Fashion Marketing and Management Student

Call 800-446-5400 ext. BFF, visit BerkeleyCollege.edu/Fashion or email info@BerkeleyCollege.edu

Find us @BerkeleyCollege and #BizWithStyle

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P4597.8.2014

chic Confessions

Fashionette FUEL I crave champagne, and I immediately watch a video of the show, because when I’m backstage I don’t get to see anything except models running by. After that, I usually end up eating airplane food because I’m off on a vacation to some fun destination!

—Betsey Johnson

I love to eat, but on show day I never do. So afterward, I have a proper dinner with my team and family. This season, I’ll be at TAO Downtown. Its sea bass is amazing. And I don’t really drink, but I do love a Bellini!

—Christian Siriano

We generally have our after-party right after the show, so I eat whatever is there—last season it was pizza! For whatever reason, food’s not necessarily the reward I crave after the show. I’d rather have an entire day in bed.

—Suno’s Erin Beatty

I tend to love the spaghetti carbonara at Barbuto for lunch the day after my show. It’s so delicious there; it’s a guilty pleasure.

—Marc Jacobs

Steak frites at Raoul’s is my go-to.

—Todd Snyder My victory meal consists of champagne with friends, followed

by Peking duck at Shun Lee West with my family.

—Milly’s Michelle Smith

It’s less about the meal and more about who I’m feeding.

I gather all my designers and others who’ve worked on the show and feed them.

It’s the mother in me! Often, we do it at my apartment, or we’ll have it at the Urban Zen Center. There’s always champagne, a lot of healthy food, and some decadent sweets like dark chocolate, my absolute favorite.

—Donna Karan

FA S H I O N W E E K D A I L Y. C O M

Tequila, usually with a turkey burger and fries, or my new fave BBQ turkey sandwich, from Morgan’s on Flatbush Avenue. I need solid comfort food!

—Rebecca Taylor

L

After the lights have dimmed, the show notes have been swept away, the photog pit has cleared, and the editrixes have scurried off to the next runway, what’s a designer to do?

Chow down, naturellement. We asked our favorite chicsters: What’s YOUR post-show victory meal? BY ALEXANDRA ILYASHOV

Really good pizza, a glass of wine, and an arugula salad at the Maritime Hotel’s La Bottega.

—M.Patmos’ Marcia Patmos

I don’t eat for, like, seven days after the show. I just detox everything.

Just kidding…we eat whatever!

—Public School’s Dao-Yi Chow

Our show is such a high—we’re so exhausted afterward. We just do team dinners at whatever our favorite restaurant is that season.

—Public School’s Maxwell Osborne

We run out, meet a bunch of friends, and drink. There’s not a lot of food involved. The next morning is a different story; after we’ve woken up late, we’re not really watching what we’re eating. Then we’ve got to get back on track!

—Proenza Schouler’s Jack McCollough

My show ends at 9, so there’s no food. Just drinks. The week after my show, I trek all the way up to Red Rooster or Sylvia’s in Harlem at some point. I don’t make it up there right after my show, but I love fried chicken!

—Jonathan Simkhai

I get chicken fingers at The Rail Line Diner on 23rd Street, with mayo on the side to dip them in.

—Joseph Altuzarra

We always celebrate at the studio with friends, family, and editors.

Usually, the food is from Indochine.

—Diane von Furstenberg

I just hang out with my dog and girlfriend. I’m never hungry after our shows; there’s such buildup!

—Timo Weiland’s Alan Eckstein

There’s a really good pizzeria on 14th Street that does an amazing penne vodka pizza slice.

—Timo Weiland

The first thing that I want is champagne. Now, my show is at 11 a.m. instead of 8 p.m.—and I still want the same thing!

—Stefano Pilati bfa n yc . com ( 1 5 ) ; patr i ckmcm u l l a n . com ( 2 )

CHIC Temp 10 a.m.

I arrive at Hearst with a photographer in tow, as one does.

Subbing for Sergio!

Joanna Coles’ charismatic right-hand man, Sergio Kletnoy, is the only Hearst executive assistant with a Times profile under his Gucci belt. We’ve been fascinated with him since forever (and even gave him a weekly column on our website!) but were never quite sure what he did all day. So we sent our deputy editor Eddie Roche to try and fill his designer sneakers. PHOTOGRAPHY BY ALEX GEANA FA S H I O N W E E K D A I L Y. C O M

!

10:15 a.m.

The day begins on a high note with JC (as they call her) complimenting me on my lewk, which happens to be similar to hers. She lays down the law and then sends me off with an annoyingly complicated tea order, which I’m too frazzled to write down.

10:30 a.m. After texting Sergio, I return from Payard Bakery with herbal tea, no sugar, no milk, and an orange blossom brioche.

11:06 a.m.

The Boss asks me to review a book about female brains, which isn’t the sexy Cosmo assignment I was hoping for.

I hide my disappointment. She keeps calling me “Jimmy.” I briefly consider calling her “Glenda” as a joke, but think better of it. We’re clearly not that close…yet!

11:30 a.m.

The Boss asks me to make a dinner reservation for six at P.J. Clarke’s. A few hours later, she changes her mind and wants one at Red Rooster.

Am I actually working here?

11:47 a.m.

JC changes into a chic new look and we head downtown to IMG Models to do the ice bucket challenge with the Cosmo team and some fresh man beef. She switches to calling me Eddie for about an hour.

CHIC Temp

12:20 p.m.

At IMG we’re greeted by a throng of shirtless male mods and some puppies. It’s good to be The Boss. JC is in her happy place, and I’m given the task of documenting the action on her phone for social media dissemination.

The ladies accept their challenge and get soaked; I’m standing by with a warm towel.

3:05 p.m.

To really get the feel for the job, I experiment with Sergio’s signature look, which typically involves a baseball cap and a thug-chic, label-spoofing sweatshirt. While I’m at it, someone decides to change her dinner reservation again. P.J. Clarke’s it is!

FA S H I O N W E E K D A I L Y. C O M

4:04 p.m.

Ice bucket challenges are horror on the hair, so JC has me summon Johnny from Marie Robinson Salon for an emergency blowout. I help, kind of.

Meanwhile…

2:10 p.m.

I’m starving, so I head to the Hearst cafeteria for some lunch and…oh, my God, it’s O: The Oprah Magazine’s very own Gayle King! O’s BFF-estie stops to say hello and actually eats all the grapes off my tray. Dreams do come true!

Sergio’s day was a tad less stressful. After an overdue mani-pedi, he went for ice cream and a pony ride on the carousel in Central Park. He deserves it, trust me.

6:20 p.m.

JC and I wrap things up for the day.

5:07 p.m.

Of course, it’s not all lady brains and blowouts. JC gave me legit tasks like selecting her accessories and returning merch to Jeffrey. Oh, and polishing her ASME!

6:45 p.m.

Sad face on escalator. I’ll miss you, Glenda!

Capturing the Style on the Street

See the new concept store at 48th & Broadway or take the virtual tour at www.skagen.com

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Brooklyn investigation

with andrew knowlton and greg chait

plus!

T h e D a i l y f r o n t r o w • fa s h i o n w e e k d a i l y. c o m

Test Kitchen talents spill their secrets

t Fea s

TIPPLES TIP-OFF!

Fix

At BA’s 10 Best Bars, like Ward III, Monarch, Handy Liquor Bar, and Nitecap, look out for cocktails inspired by Calvin Klein’s latest whiff, REVEAL. Bottoms up!

THE BON APP

HAUTE LIST

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Lafayette The Lambs Club L’Apicio L’Artusi LAVO Le Philosophe Lexington Brass Lincoln Ristorante The Lion Louro Lure Meadowsweet Montmartre The Monarch Room The Musket Room Navy Northern Spy Food Co. OTTO Pearl & Ash Pig and Khao Piora PUBLIC Rosette Salumeria Rosi Madison Saxon + Parole Stanton Social Stella 34 TAO Telepan Local Toro Uncle Boons The Wayfarer Willow Road

Table for VOUS, PLEASE!

☛ Now in its fourth year, Bon Appétit is dishing up special menus throughout the city—calories be damned, you’ll be booking resies ASAP. This season, they’re hooking you up with perks from Uber and I Know the Chef. Check out BAFeastorFashion.com for details, and follow @BonAppetit on Twitter for breaking morsels. ☛ Time is all too precious during NYFW on the culinary and catwalk fronts. Pop by Skagen’s new Times Square concept store, which opened Tuesday. It’s stocked with sleek tickers, plus the label’s debut leather accessories. ☛ You know where to supper and shop, but where are you staying? On the Bon App radar: the Park Hyatt New York. Sweet dreams!

PLUS! YOUR CHARIOT AWAITS… Arrive at dinner in style, thanks to BA. New Uber users get $30 off when booking tables at any BA Top 50 restos, with code BATop50.

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FA S H I O N W E E K D A I L Y. C O M

DISH OVERLOAD:

FEAST OR FASHION CRIB SHEET! Last night, Bon Appétit and The Daily hosted the second-annual Hot 10 Party to toast the Best New Restaurants in America, taking over Gotham West Market for the bash. The crowd: chefs on chefs on chefs, plus chicsters aplenty. On Tuesday, bauble designer Pamela Love is doing an intimate din at The Spotted Pig. Her bling will be on display, and April Bloomfield’s grub will be devoured. To round out a week of fine dining and dressing, chef Carlo Mirarchi of Roberta’s and Del Posto’s exec pastry chef, Brooks Headley, are on lunch duty at Chloë Sevigny for Opening Ceremony’s presentation on Thursday at the High Line Hotel.

After that, you’ll be stylishly stuffed.

MEATY MATTERS With The Spotted Pig’s April Bloomfield

You love offal meats. What’s the oddest part you’ve used?

I’ve cooked a lot more vegetables of late! I’m in my veggie stage. I just finished my new cookbook, A Girl and Her Greens, out this spring.

What must a Spotted Pig virgin order?

Any of the salads, the char-grilled burger, or the amazing five-vegetable plate.

Anything new on the menu this fall?

I’ve been working on an Italian meatball soup with grated pasta, broth, and vegetables, for when it gets a wee bit chilly!

What are your fashion signatures?

I usually wear a shirt, jeans, and Adidas campus or Converse high-top trainers.

SUGAR SLANDER With Del Posto’s Brooks Headley How aggressive is your sweet tooth?

Lots of pastry chefs say they hate sweets. They’re either lying or just trying to act tough: Everyone likes sweet stuff!

You’re a punk-tastic musician, too! Ever jammed at Del Posto?

No, never. I love cooking and music so much, if I combined them I’d probably lose focus and just sit on the floor staring into space.

What’s Mario Batali like?

He’s one of the smartest people I’ve ever met. He’s a ravenous reader. His Twitter is funny and sharp as hell!

What’s your off-duty uniform?

For the past 25 years, I’ve worn a cheap black hoodie, pants, Vans, and a ski cap.

Unless I’m going to court, a funeral, or a fancy restaurant, I have one look.

RESY WISDOM

With I Know the Chef’s Joshua Stern How’d you cook up this app?

We offer primetime access to hot restaurants. We launched in 2013; we’re now in New York, Miami, and Chicago. Next, we’ll do Los Angeles and Las Vegas! We only partner with top-caliber restaurants; diner membership plans include 10-day trials, quarterly, and yearly plans.

What’s a resy-worthy dish on the app?

I could eat 30,000 of BONDST’s tuna tarts in a row.

Any I Know the Chef–vetted faves?

Toro, Il Mulino, Tao Downtown, and Catch.

On the cover: Adam Rapoport, Chloë Sevigny, and Humberto Leon, photographed by Giorgio Niro. b f a n y c . c o m ( 3 ) ; g e tty i m a g e s ; s h u tt e r st o c k ; a l l o t h e r s c o u r t e sy

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FEAST OR FASHION FASHION ALL DAY. FOOD ALL NIGHT.

Bon Appétit’s Feast or Fashion celebrates the most acclaimed chefs, restaurants, and noteworthy names in fashion during New York’s most buzzed about week.

KICKING OFF

the festivities is BA’s Hot 10 Party in honor of America’s Best New Restaurants, followed by intimate chef and designer dinners at the city’s chicest venues.

NEW FOR 2014:

Bon Appétit has partnered with I KNOW THE CHEF to provide on-demand VIP experiences and exclusive access to special Feast or Fashion menus at hot spots throughout the city.

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FOFthedaily.indd 1

8/20/14 3:31 PM

Chic Morsels

three’s

Company

Old pals Chloë Sevigny and Opening Ceremony’s Humberto Leon and Carol Lim have been collaborating for six years on Sevigny’s collection for the retailer— and they’ve broken bread frequently in the process. Bon Appétit editorin-chief Adam Rapoport joined Sevigny and Leon at Opening Ceremony’s HQ to discuss all sorts of dining and dressing matters.

BY ALEXANDRA ILYASHOV photography by giorgio niro

Fashion first: How did Chloë’s capsule collection come about?

Humberto Leon: Somebody asked Chloë in an interview, “Would you ever design your own line?” and she said, “I’d do a couple dresses for Opening Ceremony.” I asked her if it was true, or if she was just being a good friend!

Chloë Sevigny: In the beginning, I was frightened. I initially planned to do three dresses, but I had a lot of ideas. Humberto said we should do them all!

What’s the process like?

Chloë: When Humberto’s not around, I panic, because then I have to make all the decisions! I prefer to bounce the ideas off him.

Humberto: Chloë is 100 percent involved; the product is so FA S H I O N W E E K D A I L Y. C O M

genuine. She cares about the lookbook’s paper quality, shoeboxes, how we can reduce wastage…

Chloë: The OC design team sees me coming and runs in the opposite direction.

“Her again?”

Adam Rapoport: You’re not a trained designer—what’s the most challenging aspect?

Chloë: The jargon. I’ll try to explain a pleat and not know what I’m talking about.

What do you guys eat while designing?

Chloë: Some nice little girl in a cute outfit puts out blueberries, almonds, and green tea—three of my favorite things.

“

My mom would make a really good meatloaf with three strips of bacon on top that we’d all fight for. —Adam Rapoport .

How much Opening Ceremony garb is in your closets?

Chloë: My closet’s all OC. Adam: I go to the OC store in the Ace Hotel a lot.

Chloë: Are you, like, a preppy…?

Adam: Kind of. Fit is always the most important thing. I once got a T-shirt tailored because it was too long.

Where can we buy your closet cast-offs, Chloë?

Chloë: I’m really into recycling, and I like guilt-free shopping, so I sell a lot to Tokio 7. Whatever they give me, I just put right back into the store. Also, when I lived on 10th Street, every year they shut down the block for a stoop sale. I raked it in!

How do you guys feel about spring cleaning?

Adam: Editing your closet is an incredibly satisfying thing. I’ll color code everything…

Chloë: Me, too! I think all three of us are probably very OCD. Humberto: Chloë and I both have archives in storage spaces.

Chloë: It’s nothing to be proud of! It’s more of an embarrassment. I still have stuff from high school…and junior high.

What’s the one that got away?

Chloë: A Balenciaga vest. And some OC pieces that were my go-to’s.

Humberto: I’m also really nostalgic. I keep every ticket stub, every Playbill…

Adam: Chloë, if you had to pinpoint an age that you were at your fashion peak, your style supremacy…what would that be?

Chloë: A few years ago, when I was 35. I just had it going on.

Humberto: You still got it goin’ on.

What’s it like to spot people wearing your designs?

Chloë: I love it. I sometimes ask if I can take pictures with them!

Humberto: You do a lot of secret photo-taking, too. Chloë will send me a picture taken from afar, saying, “That girl’s wearing our hat!”

Do you hold onto all of your designs?

Chloë: No, but sometimes I see pieces I’ve done at Wasteland in L.A. or Tokio 7 in New York and I think that I should probably buy it again for my archives!

Humberto: You’re kind of over a collection after you’ve dealt with it for six months. When it hits stores, we try to give Chloë one of everything, and she’s like, “I can’t handle it right now. I can only take 10 pieces.”

Chloë: Sometimes I give pieces to my girlfriends and tell them, “Don’t you dare

bring that to Beacon’s Closet! If you want to get rid of it, bring it back to me.”

Adam: It’s like an artist buying back their own work in an auction.

OK, food: What did you guys eat during your salad days in the city?

Chloë: I moved to New York when I was 17 and ate a lot of buttered rolls and rice and beans. I had veggie hotdogs for dinner every night.

Humberto: I ate at a lot of those cabbie-loved Indian spots.

Adam: Every day for lunch during my freshman year of college, I’d get a turkey club, a Coke, and fries with thousand island and ranch dressing. It was not a low calorie affair, but whatever, I was 18 years old. It was the best meal ever.

What did your parents cook growing up?

Humberto: My mom is a chef, so there was always homemade Chinese food. She lived in India for three years, so she got really into Indian food, too.

Chloë: My father hated poultry, so it was a lot of meatloaf, pork chops, iceberg lettuce. Hearty fare—my mom was Polish.

Adam: Dude, I think we grew up in the same household. My mom’s also Polish.

She’d make a really good meatloaf, with three strips of bacon on top that we’d all fight for.

Chloë: I have really romantic memories of my mom and I baking together, especially strawberry shortcake. I was strawberry-obsessed. Whenever I ate them I’d get a rash on my belly, but I still eat them constantly.

On the topic of takeout: are any of you Seamless addicts?

Humberto: I do Seamless quite a bit. I have kids, so there’s less time to cook.

Chloë: On the go, I’ll get one of those quinoa avocado salads at Le Pain Quotidien.

Adam: The quality of food you can get delivered in NYC is astounding. What bothers me about ordering Thai food is the amount of plastic containers.

It’s frightening.

What are your food phobias?

Adam: Bananas suck. They’re smelly and mushy. They are the tuna fish sandwiches of the fruit world.

Humberto: You don’t like tuna fish sandwiches either? Crazy!

Chloë: I still have a hard time with a lot of seafood, like scallops.

Adam: We grew up in the same house! I don’t think my mom made seafood. I’m pretty sure I never ate a piece of fish in my 18 years before I left the household.

Chloë: I don’t think I did, either.

Humberto: Also, you’re not a big tofu fan.

Chloë: I hate tofu. Too slimy. I liked meat substitutes when I was vegetarian, but not anymore.

“

Chloë and I both have archives in storage spaces.

—Humberto Leon

Chic Morsels How did you start eating meat again?

Adam: I’m all for sharing appetizers, but my entrée is mine. I ordered it because I Chloë: I was vegetarian for 14 years and suddenly I was overcome with a craving. want it. I hate the passing of the plates! That’s just annoying.

For Christmas, my brother went to Dean & DeLuca and bought tons of fancy Chloë: I envy when people order fries—I’m an actress, so I try not to eat them. cheeses, olives, and hard salamis. We had all this beautiful hard salami and I was [Laughs] like “Goddamn!” and I just went for it. That’s the worst meat to go for, right?

Humberto: I’ve been known to order two or three meals…and say they’re for Adam: The weird, cured, not actually cooked meat. sharing.

Chloë: I have a really salty palate. Apparently it has to do with what your mother Chloë: Humberto orders everything on the menu. But then we eat it all! We have was eating a lot of when you were being breastfed. big appetites.

Are you salty or sweet?

Road trip pit stop of choice?

Adam: I’m definitely salty, fatty, and crispy more than sweet.

Humberto: Growing up in California, I was a big Taco Bell fan. Nowadays I think Was anything off-limits when you were kids? about it, but I don’t do it. But I think about it a lot.

Adam: My older brother and sister were never allowed to have sugared cereal, Adam: Popeyes is awesome. I get red beans and rice, coleslaw, biscuits, and anything sweet. Maybe soda on Friday night while watching The Love Boat or chicken.

Fantasy Island. When they went to college, I was in 10th grade, my mom was like, Chloë: Cracker Barrel. In the ’90s I had a boyfriend in Nashville, and I was always “You can have whatever!” Suddenly we had Mountain Dew and going to and from there. I’d get a book on tape at one Cracker Cool Ranch Doritos at home. All bets were off.

Barrel and return it at the next.

Humberto: Everything was available to me from birth.

Adam: What’s your go-to order at Cracker Barrel?

Chloë: It depended on what coupons we had in the house.

Chloë: When I was vegetarian it was really hard; there’s ham Which of your friends is the best cook? in everything. Now I get the baked chicken and cucumber Humberto: Chloë! She makes a mean spicy watermelon salad. salad.

Chloë: I just put in whatever Barefoot Contessa tells me to put Kale: discuss. in it.

Adam: Kale isn’t any less delicious than it was a year ago, Which restos are you obsessed with these days? when you had that salad that you thought was great. Maybe Humberto: I recently found Somtum Der, a really, really good people are a little over the overwhelming kale-ness of Northern Thai restaurant in the East Village. They do calamari everything, but its still good. Why not eat it? pad see ew, catfish larb, chicken wing soup—super specialty, Chloë: It’s the highest in antioxidants! I’ll eat kale all day, but super delicious and really authentic. every day. I make a mean kale chip. I hate kale haters! It’s Adam: Ignacio Mattos at Estela is cooking phenomenal food a great crop! It’s easy to grow year-round, healthy, great in right now. Simple, so thoughtful, and deceptively delicious. fiber...I’m not into the kale backlash.

Chloë: I just moved to Park Slope, and I’m obsessed with Adam: If you love it, love it. Don’t be ashamed. finding restaurants in my new neighborhood. Also, my Chloë: I also love watercress. It’s my favorite green. boyfriend moved here from Los Angeles, so I’ve been bringing Adam: You’re the first person who’s ever said that.

—Adam Rapoport him to New York institutions, like The Odeon, Grand Central Thoughts on pretentious food pronunciations, like Oyster Bar, and Sparks, the greatest steak in New York. “mootz-er-elle” for mozzarella?

What’s the farthest you’ve ever traveled to eat something?

Humberto: Yeah, I know people who are like, “Let’s have a Adam: Last September I was in Milan for this Condé Nast dinner, and the night burrrrrrito!” That makes me roll my eyes, at least in my head. before, GQ’s Jim Nelson and I drove to Modena to go to Osteria Francescana. It’s Adam: There’s pretentious, and then there’s incorrect. Some people do just so one of the best restaurants in the world and chef Massimo Bottura is a really nice you to know they’re saying it correctly; they make a point of it. A lot of it is in the guy. The next day, we told [David] Remnick of The New Yorker. He was like, “You delivery. Chloë as an actress can tell you about that. drove an hour and a half for dinner? What’s wrong with you people?” Ironically, Chloë: I’m often embarrassed of my lack of knowledge! At a fancy restaurant, I two months later there was a profile on Massimo in The New Yorker. don’t know how to pronounce, like, everything.

Humberto: I’ve driven to Blue Hill at Stone Barns with my family; there were 11 of Now, let’s imagine that you three were to swap jobs… us. Also, I go to New World Mall in Flushing a lot—it has a basement food court Humberto: I’m jealous of Adam’s eating job. that’s super legit. You feel like you’re in another world. I grew up working in malls Adam: We do eat every day! I could imagine being on camera more than I could so I’m kind of obsessed with food courts: the Orange Julius from here, the cheese imagine designing clothes. That would be extremely challenging. fries from there…

Chloë: More so than the designing, owning a business seems so hard. So maybe Chloë: When I was in Tokyo with the OC team, we went to a sushi bar that took I’d go for Adam’s job. It seems like more fun! You’re allocating, editing… over an hour to get to. It seemed like a really long ride to eat some raw fish, but it Adam: With creative pursuits, like fashion, yeah, you get to make cool clothes, was worth it! but you also have to run a business, be profitable, and manage a staff.

Do you ever get food envy while dining out?

Humberto: It’s a lot of worrying for a lot of people! But I do like it.

Chloë: I’m generally pretty happy, but I also don’t like to share.

Chloë: I think I’ll stick with acting.

“

I’m all for sharing appetizers, but my entrée is mine. I ordered it because I want it. I hate the passing of the plates! That’s just annoying.”

Chloë Sevigny for Opening Ceremony Fall/Winter 2013

FA S H I O N W E E K D A I L Y. C O M

a l l p h o t o s c o u rt e s y

S:13”

©2014 Maybelline LLC.

S:10.25”

Chic Morsels

SHOP TALK: Alice à Paris is Rose Bakery like A.P.C. for kids: clean lines, lowkey styles.

No animals or pink. For years, rumor has it that Monoprix hired a Bonpoint designer. After I spied an exact copy of the Bonpoint hand-me-down coat my son was wearing for about 50 euros, I believed it. I mean, where else could you buy Hermès-style espadrille booties for a 10-month-old for 15 euros? Slowey loves Bonton’s three-story Marais location for clothing and toys—not to mention the photo booth, the hair salon, the café (and the proximity to sibling shop Merci). Around the corner, she loves the colorful hand-sewn kids’ clothes at ie boutique. Toys? Try Si Tu Veux in Galerie Vivienne near Palais Royal.

CULTURE FIX: Wednesday afternoons and most weekends, all the museums have ateliers for kids in conjunction with the current exhibits. (I love the Jeu de Paume Concorde.) Architect Charlotte Macaux Perelman takes her kids to Centre Kapla in the 11th, where they’re let loose among millions of the stacking wooden pieces (think smart Legos). Pastry counts as culture: Macaux Perelman also swears by the baking workshops at Bogato, which hosts classes for kids 4–12.

PINT-SIZE

PARIS With her son, Max

France isn’t Italy. Walk into a caffè in Milan with your toddler, and you could probably hand over your kid to one of 10 fawning women while you run to the bathroom. Walk into a café in Paris with your child, and eyebrows raise.

(That’s why all the parents sit outside.)

But hey, you couldn’t afford to bring your nanny, so here are some places to go and things to keep in mind. As for how to deal with French attitude, next time you see ELLE’s Anne Slowey, ask her about that time she took her baby to the Hemingway Bar.

BY CHRISTINE MUHLKE PHOTOGRAPHY BY MELANIE DUNEA

FA S H I O N W E E K D A I L Y. C O M

ALFRESCO ATTRACTIONS: Like any fashion mom, Slowey knows the Jardin des Tuileries intimately, with all its free-play trampolines, ladders, carousels, and more.

Libération Next executive editor (and Daily alum!) Elisabeth Franck-Dumas says the small zoo inside the Jardin d’Acclimatation—which also has rides, candy stands, a carousel, and more—is “a fail-proof afternoon.”

The puppet (marionette) shows in the Jardin du Luxembourg are still Truffaut-worthy, while La Grande Ménagerie in the Jardin des Plantes houses plenty of smaller and rare animals, birds, and reptiles. Tucker designer Gaby Basora, who often brings her three boys to Paris, swears by the pony rides at the edge of the Bois de Boulogne. Her older son also loves skating in the recently renovated Parc Clichy-Batignolles, where there’s a cool water park, too. On Sundays, the quais are now closed to traffic, so strollering/ scootering/skating is safe.

Monoprix

Bois de Boulogne

Bogato

Carette

Jardin des Tuileries

Hôtel Amour’s courtyard

DINE DO’S: Franck-Dumas suggests the Rose Bakery inside Bonpoint in the 6th, and says André’s Hôtel Amour and Tokyo Eat at Palais de Tokyo are overrun with kids on weekends. In the 17th, Le Bal is a fantastic daytime restaurant directly across from a playground.

Basora bases her trips around chocolat chaud, first at the posh, pleasant Carette in the 16th (adults: amazing pastries!), then at the café across from the Centre de Danse du Marais. For dinner, she’ll stick to the Marais, where hipster favorite Derrière has lots of little rooms to explore. I simply try to memorize the locations of major bakeries. I’ve learned about the ultimate French pacifier: the baguette.

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Chic Morsels

TESTING, TESTING…

Ever wonder about the wizards behind Bon Appétit’s irresistible recipes? Meet the quartet of culinary editors who toil behind the scenes to bring the dreamiest possible delicacies to life.

BY ALEXANDRA ILYASHOV PHOTOGRAPHY BY GIORGIO NIRO ALISON ROMAN, senior associate food editor

BRAD LEONE, test kitchen manager

Culinary alma mater: The Institute of Culinary Education

Restaurant cred: When I was 15, I worked at Jamba Juice. Then, I was a pastry chef at Boule, a pâtisserie in L.A. that has since closed, and then I went to Sona, a restaurant owned by the same people that has also since closed. Divorcing and co-owning a restaurant don’t mix. At Quince, I was a pastry sous chef, and then I was a baker at Pies-n-Thighs in Brooklyn. At Momofuku Milk Bar, I was a sous chef and manager.

Tales from the trenches: When I was at Milk Bar, we moved the kitchen twice. Like, the entire kitchen. During the first move to a temporary spot in Harlem, there were a lot of very hot, late nights, blocking East Village traffic, lifting refrigerators up stairs, moving hundreds of gallons of soft serve, listening to a lot of Beyoncé and baking a lot of f***ing cookies. At the end of a 15-hour day we’d pile into [Christina] Tosi’s car and she’d drive us home. It was almost like summer camp. Almost.

Kitchen takeaway: How to make biscuits. It’s how I got the job at Bon Appétit. Aside from that? Clean as you go, never throw anything away until the end of the day, take photos of everything, present your food with confidence, and stand up for the dishes you believe in.

Restaurant cred: My background is kind of all over the place. I’ve spent time in a lot of kitchens. At the Stand Grill, I was a sauté slave. It was not a very long time that I worked there. At MS Catering, I learned a lot. I was the owner’s right-hand man.

Tales from the trenches: As a caterer, we cooked really nice food for weddings and private parties. I would cook the meals and run the operation with a team. It was a lot of fun at times, and I met a bunch of really cool and interesting people—mostly rich men and miscellaneous ladies. We did this sun-dried tomato sauce over chicken that people went nuts for, but my favorite things to cook were real nice pieces of meat and all types of seafood.

Kitchen takeaway: Work smart and hard. Personality can go a long way, and if you want something to happen you must make it happen. No one’s going to throw it in your lap. There’s nothing wrong with a little luck, no one can take work ethic away. Most chefs will hire the guy with a good head and heart. Skill can be taught!

Greatest culinary feat: I’m pretty proud of that sour cherry pie on the

Greatest culinary feat: I mastered steamed oysters in saké and ginger/soy sauce, but can cook a mean standing rib roast, too!

June cover. Dry-brined turkey was an achievement; I’ll never go back to wet brine again.

Success strategy: Don’t ask for help unless you really need it, and don’t be

Success strategy: Don’t leave early. In fact, just clear your schedule. Stay late. Always say yes like you mean it (you should also really just mean it).

T h e D a i l y f r o n t r o w • fa s h i o n w e e k d a i l y. c o m FASHIONWEEK D AILY. COM

a jerk! Make friends, be on time, and respect the food. The people you work with and the atmosphere they create are so important.

CARLA LALLI MUSIC, food editor

DAWN PERRY, senior food editor

Culinary alma mater: The French Culinary Institute

Culinary alma mater: Le Cordon Bleu at California Culinary Academy

Restaurant cred: I was a line cook at Montrachet. At Union Pacific, I was

Restaurant cred: I was a pastry cook and line cook at Quince in San Francisco, and at Gertrude’s in Baltimore, I was pastry chef.

a line cook as well as kitchen manager. I was also the first general manager at Shake Shack in Madison Square Park.

Tales from the trenches: Every single celebrity that ate at Shake Shack—Lucy Liu, Jon Stewart, Mark Ruffalo, Drew Barrymore, to name a few—waited in that crazy line. It was completely and relentlessly democratic. The only person who got to cut the line during my time there was chef Kerry Heffernan, but he basically invented the Shack Burger, so he gets a free pass.

Kitchen takeaway: I’m Italian, and my mom is an amazing cook, so I’ve loved food since forever. But I didn’t learn how to cook, really, until I made it my career.

Greatest culinary feat: My mashed potatoes—I mean, pommes purée!— kill. I start with French fingerling potatoes, boil them, peel them, put them through a food mill and then combine them with so much butter that they will practically pour through a fine-mesh strainer. Literally, they’ll kill you.

Tales from the trenches: Quince was my first BOH [back of house] experience. The owners, Mike and Lindsay [Tusk], are real industry pros, and their knowledge and skills are second to none. The community of food compadres they’ve built there is amazing. I had a car at the time, so once I was asked to make the trip over to Berkeley to pick up a whole (dead) pig from Chez Panisse. We just covered the back seat with a tarp and laid the pig in there, like a big sleeping dog. I was secretly hoping to get pulled over just to see the look on the officer’s face.

Kitchen takeaway: When working an off-site event, I heard, “We can’t be the first to leave, but we will be the second.”

Greatest culinary feat: Mastering zabaglione! It’s all in the wrist.

Something about my whisking makes for the fluffiest zabaglione this side of the Mississippi.

Success strategy: Always ask before you use something for staff

Success strategy: Be prepared to do anything. Slice two cases of fennel on an electric slicer? Yes, chef. Stuff 200 mini bell peppers with exactly one tablespoon of rabbit confit? Oui, chef. Work 14 hours for no pay? Whatever you say, chef. As for don’ts: Don’t start drinking until the end of your shift.

You’re dealing with knives and fire, for crying out loud—safety first.

meal, even if it’s labeled as such. You don’t want to, say, fry up a bunch of skate nuggets that was intended for service that night (no one cares that they were delicious with the lemon aïoli). Do go to the farmers’ market/fish purveyor/farm with your chef. Watching them source and select ingredients will be hugely rewarding and informative.

Chic Morsels

BICOASTAL BITES

Bon Appétit restaurant and drinks editor Andrew Knowlton and L.A.-based designer Greg Chait of The Elder Statesman dropped by Achilles Heel in Greenpoint for a drink and some charcuterie. On tap? Some bicoastal food analysis, with a bit of style chatter thrown in. BY ALEXANDRA ILYASHOV PHOTOGRAPHY BY STEFANIA CURTO

What brings you here?

Andrew Knowlton: I like a good drink, and Andrew Tarlow, the guy behind Achilles Heel, Diner, Roman’s, and Marlow & Sons, has a way of not overdoing a space. His places feel laid-back, cool, and like they’ve been there awhile.

What are your orders?

Greg Chait: A few lagers, hard pretzels with mustard, all their oyster varieties, and sausage.

Andrew: Four Willett whiskeys, a charcuterie plate, and amazing homemade bread. Then some Fernet; it felt like the right thing to do.

Greg, tell us about your food proclivities.

Greg: There’s very little I don’t like, but I eat pretty clean. Not gluten-free or anything like that, but I really pay attention to how food makes me feel. I’m not a big duck foam kind of guy, per se. I appreciate the technique, but I like simple things. My perfect combination of food is Japanese, Italian, and Mediterranean.

Andrew: Where were you raised, Greg?

Greg: My family is South African, so I grew up on a lot of curries and shepherd’s pies. I spent most of my childhood in Paradise Valley, Arizona, so there was a lot of meat. They’re big on steaks down there.

My family had a house in San Diego and went down to Mexico often, so we fished a lot.

I loved sushi from a very young age.

Any foods you loathe?

Greg: I can’t stand herring!

Andrew: I’m married to a Norwegian, and if I felt that way, I’d be kicked out of the house.

What’s hot in New York versus L.A.?

Andrew: Bon Appétit was based in L.A. until a few years ago; I was in New York, but I’d go there monthly.

It was always Eden, coming from way too hot or way too snowy New York to perfect-weathered L.A. Everyone looks like they’ve been picking avocados in their backyards and putting them on their skin daily.

Greg: I do have an avocado tree.

Been anywhere of note out West lately?

Andrew: Sqirl in Silver Lake. It’s quasi-luncheonette, somewhat healthy, somewhat Café Gratitude-y, but less gimmicky. That hippie-ish, hipster, feel-good food has spilled over to the rest of the country. L.A. is the epitome of American dining in 2014: hyper-local, seasonal ingredients, a cultural melting pot, and a certain casual swagger. The city has always been about big-chef restaurants, but lately it’s been about neighborhood restaurants, chefs like Jon Shook and Vinny Dotolo at Animal, Suzanne Goin, and Roy Choi.

I can’t keep up now! L.A. has restaurants opening left and right.

Greg: I can’t, either, and I live there! New York is a serious place for fashion or food. L.A. is more freespirited. That plus talent and fresh ingredients is a pretty good combination.

Andrew: If people are just going to Spago or Nobu, they’re really missing out!

Where’s your must-dine joint?

Greg: You do have to go to Giorgio Baldi every time FA S H I O N W E E K D A I L Y. C O M

Andrew Knowlton

“

There’s very little I don’t like, but I eat pretty clean. Not gluten-free or anything like that.

Greg Chait

you’re in L.A. It’s in Santa Monica, and it’s not skippable. That place is part of my L.A. tradition.

Andrew: What’s your order at Giorgio’s?

Greg: It was the Dover sole for five years, and now I do the sea urchin and bottarga pasta. Those are two of my favorite things in the world; I can’t live without them.

Andrew: See? You could do my job, easily! Have you been to new places, like Petit Trois and Night + Market Song?

Greg: I’ve been to Night + Market Song quite a few times. It’s really delicious but heavy food— you’ve got to be ready for it! I like their beer kegs.

How did Angelenos fare in this year’s Bon Appétit’s Hot 10 list?

Andrew: L.A. is very well represented, especially downtown. Grand Central Market made this year’s list.

Greg: I live in Malibu, so downtown isn’t much on my radar. My world is west of Cahuenga.

What should be our next foodie destination?

Andrew: Houston is one of the most overlooked cities. They’ve got expansive ethnic food; great Vietnamese food. And if you’ve never been to Maine…it ain’t year-round, but for three months out of the year, there’s nowhere I’d rather be.

Greg: What’s your favorite burger in New York?

Andrew: For a while it was about the pub burgers, so huge you couldn’t get your mouth around one. Kind of grotesque. I’ve always been a fan of In-N-Out-esque burgers. Corner Bistro was good for a while, and then the people started sucking.

Shake Shack has been a godsend to New York. It comes on a super squishy Martin’s potato roll and you can eat it in three or four bites without feeling totally wrecked. For something bigger, there’s the bar burger at Minetta Tavern. The Commodore and Diner in Williamsburg are great too.

Greg: Don’t you find that when you eat clean and then have a burger, the burger just tastes that much better?

Andrew: I binge eat and then binge on trying to be healthful. After a weeklong juice cleanse, a burger is the best f***ing burger I’ve ever had in my life. Even among food people who don’t want to suffer to be “healthy,” having juices a couple days to recalibrate your system doesn’t nix your foodie cred. The older I get, the more I realize I’d rather have as many meals as possible and not die. It’s okay to just order a salad.

What’s your fashion M.O.?

Andrew: I’m 40 and not a slob, but I am a T-shirt, jeans, and sneakers kind of guy. I like to put a suit on sometimes. Once in the while, I wish I was more dandy. Problem is, if I wear a suit to work, I won’t get any work done—people will stop by my office, and point and look at me. All my extra money goes to food and travel. I’ll spend money on nice jeans or a shirt, but fashion is not my first priority.

Greg: That’s okay! If you feel good, you’re fine.

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Chic Morsels Does your cooking quotient change seasonally?

Lloyd & Co. I thought I’d left print behind forever; there’d been so much doom and I cook much more in the summer! There’s been a lot of squid happening. I gloom in print in 2008 and 2009. I was at WSJ. at the beginning; I spent about spear-fish, and have been having a lot of luck lately, so I’ve been doing whole, a month redesigning the magazine, and then spent a year as creative director. stuffed striped bass on the grill in a foil tent, served with this spicy tomato jam, Before that, I was the launch art director at Cookie starting in 2005. It was a the recipe for which I got from Talde in magazine concept that had never been Brooklyn. Also, ceviches and spaghetti tried before, and parenting magazines with clams. at that time were awful. Cookie was Any great alfresco cooking tricks we awesome—it showed that life didn’t can crib? have to fall apart the second you had Eric Ripert buys a piece of slate from a kid. the Home Depot, puts it directly on What do you love featuring in Bon the charcoal, and turns your grill Appétit’s pages most? into a 1,000-degree plancha, to cook I love taking the foods everyone’s steak. You can do the same thing with seen over and over—roast chicken, delicate fish, and it’s just amazing. sandwiches—and showing it in a way Vegetables, too. I love cooking outside. that’s hopefully never been shown It makes me want to live in a warmbefore. Then, there’s trashy food—hot weather place where I can cook dogs, hamburgers, ice cream cones— outside all the time. that you can go really weird and more Sounds delicious. How did you get pop-y with. into food in the first place?

What’s your pet peeve when it My first job was working as a comes to food photography? dishwasher in a restaurant when I I hate when everything is chopped was, like, 12 years old. Since then, into perfect portions, whether it’s I’ve probably worked every position salad, salsa, or soup. Or when people you can hold at a restaurant—busboy, overgarnish things! You’ll see an prep cook, manager, waiter, captain— awesome plate of pasta, just covered except for chef. I’ve worked at Le with chopped basil. There’s always this Bernardin as well as crappy little need to decorate food. You don’t need restaurants. I’ve been a manager and to! Those decorations actually hide a part-owner; there was a time when I what’s good about the food to begin thought I’d be a restaurant owner. with. I love shooting brown food, and How did your professional kitchen not decorating it. experience help you with this gig?

Wait, really?

Working in restaurants gave me an Everyone always thinks food should appreciation for food and attention be really colorful, but it isn’t always to nuance, and it taught me to really colorful. A good 95 percent of sweat the details. In many ways, things we crave—French fries, a the processes and challenges at bowl of pasta, fried chicken, mac Bon Appétit are similar to a fashion and cheese—they’re not garnished! magazine. Anyone can shoot a picture They’re brown foods with texture of a pork chop; readers have cooked and fat. The editors are always trying and seen them thousands of times. to add colorful garnishes, and I’m It’s like a little black dress story being ironically trying to make things simpler done in French Vogue to Redbook. The and browner. small choices and styling make the Do you ever eat at your culinary difference in something looking very alma maters? mass to looking aspirational. We shoot The only place I’ve returned several still lifes 95 percent of the time, so we times—though, granted, not often have to create pictures of voyeuristic for obvious financial reasons—is Le moments people can imagine Bernardin. I was a waiter there, and I themselves in. got fired from there. I got into a fight How did you end up at Bon Appétit? with the maître d’ at the time, an oldThis is a job I’d had my eye on for a school French guy, and he hated me decade. I never put out feelers for it, and needed to break me down. I love but someone who knows me well and Eric Ripert, though! had worked with Adam [Rapoport] So it doesn’t ruin the experience of called me. When Adam and I started dining to know what the kitchen’s working on Bon Appétit in 2011, food like?

Bon Appétit Creative Director Alex Grossman knows had become an important culture and No, man! At Le Bernardin, you know style phenomenon. We made food a everything is very legit. Eric is a a thing or two about food, both on the page and in the lot more energetic, cool, and exciting. genius. In food, little imperfections kitchen. Grossman hit the grill out in Montauk and disWhat’s it like working with Adam? make everything more interesting. cussed his culinary bona fides, glossy résumé, and restoHe’s great! He’s loud, funny, Going there, I just think about how opinionated. He talks a lot—at our first my life has shaken out—from working owning aspirations. BY ALEXANDRA ILYASHOV couple of meetings, we just talked at there as a starving 23-year-old to PHOTOGRAPHY BY GIORGIO NIRO each other really hard. I knew he was being the creative director of the best a super smart, modern editor. I was impressed Condé Nast hired him for this job: food magazine.

Getting a fashion guy to run a food magazine wasn’t the usual move. I knew the Was your ultimate goal to be the chef? magazine would be very cool, voice-y, and opinionated because of Adam.

No. It’s too hard. Chefs work harder than anyone. It’s a big sacrifice. I love food Between your kitchen stints and your Bon Appétit role, what were and wouldn’t mind owning a restaurant, but the pressure of being on the line and you doing? sweating it out in 120 degrees day after day, 12 to 16 hours a day, is a grind. I’d I was working at AR New York when I got the Bon Appétit job; before, I’d been at much rather cook for fun.

GRILLING GROSSMAN

FA S H I O N W E E K D A I L Y. C O M

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OU TRAGEOUSN ESS gua r a n teed

volume 7 issue 131

h ig h l ig h t s Travel

Once-smug editors who own homes in the Hamptons have spiritual crisis after reading in the Times that Stephen Gan spends August in St. Tropez with Karl Lagerfeld, 13G

Food

Lowbrow logo trend reaches fever pitch, 3A

Se p t e m be r 5 , 2 014

chic SHALL T

(WASHINGTON, D.C.) It’s been a summer of instability in the media industry, as layoffs and acquisitions have rocked top glossies and trade rags alike. High-quality talent has never been easier to poach, and under-the-radar magazines are seizing the moment. Case in point: AARP the Magazine, which enjoys a massive circulation (10+ million, because everyone, whether they want it or not, starts getting it for free the minute they turn 50), has recently announced the appointment of longtime WWD editor Dino Sauros as its new editor in chief. “Dino is a supremely talented professional and top-notch journalist with an enlightened understanding of this audience and its power,” says Paul Vieux, AARP’s chairman. “Frankly, I’m thrilled,” Sauros says. “For all of these years, I’ve been wondering how I ended up in fashion in the first place!”

Sauros is expected to bring along a coterie of deputies, and it is said that WWD’s new owner, auto racing heir Jay Penske, is not taking the news well. In fact, Hollywood sources have informed the Shallot that he has mended fences with his former nemesis, Nikki Finke, and contracted Finke to figure out why everyone is getting the heck out of Dodge. “Jay was totally stoked to get the WWD staff, because they can spell and stuff, so he was planning to have them also write for his other sites,” explains a Finke source, citing Cricket Country.com and LA411.com as a particular focus. Finke allegedly demanded a five-figure consulting fee before delivering her one-line report to Penske: “Everyone’s leaving because you’re crazytown. Toldja!”

David’s Bridal Stock Skyrockets Upon First Photos of Jolie Wedding Gown

Joe Zee’s happiness is actually contagious, 9F

(NEW YORK) When Angelina Jolie in full bridal regalia stunned the world on the cover of People magazine, one retailer experienced a 42 percent jump in sales. Despite the fact that Jolie’s gown was designed by Atelier Versace, one overeager but influential fashion blogger behind the Tumblr “JolieStyleFreakNYC” accidentally attributed the gown to David’s Bridal. “I could have sworn I saw it on their website,” said the blogger, who prefers to remain anonymous so as not to compromise her day job at Steve & Barry’s in the Manhattan Mall. “See, I’m engaged, so I spend a lot of time looking at all the dresses.

It was a honest mistake, but my sincere apologies to Mrs. V.”

Art

Shallot-esque moment of truth!

“Drive-in brothels declared a success.”

—Refinery29, August 28, 2014

FA S H I O N W E E K D A I L Y. C O M

92 and Steamy

AARP the Magazine Makes High-Profile Hires

HEALTH

GARY

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Fa s h i o n ’ s FA K E S T Ne w s S o u r c e * c h i c s h a l l o t. c o m

i n s i de

Patrick Demarchelier on Gary Busey’s DuJour shoot: “Is Jason’s money not green?” 1D

we ather

President Obama Expected Front-Row at Armani (MILAN) Following the release of the shocking news that President Obama will not, in fact, attend the upcoming wedding of George Clooney and Amal Alamuddin because, according to a report, “he has better things to do,” the President’s press secretary has released his official schedule for the dates of September 15–25. In addition to the usual briefings, golf outings, and meet-and-greets, the President is slated to attend the Giorgio Armani runway show during Milan Fashion Week. “Will he sit front-row? I assume so,” says the West Wing’s Allison Fanney. “President Obama is thrilled to meet the man the Italians call, so charmingly, ‘Il Re della Moda Italiana’ and discuss ways for our countries to work together more productively.” Following the show, the President and Mr. Armani are expected to enjoy some linguine alle vongole at Armani Ristorante while hammering out a new trade agreement between the two superpowers.

Cara Delevingne Launches New Campaign

(LONDON) Despite multiple mentions of Cara Delevingne in a Vogue press release, exactly which supermodel is placed front and center on the cover of the September issue remains unclear. So Delevingne has decided to come forth and identify herself.

“It’s me, I swear!” she says over a Whopper Junior at a Shoreditch Burger King, pointing to the young woman in a sleeveless turtleneck dress and holding the cover up next to her face. “That’s Arizona Muse, stupid,” interjects a middle-age passerby.

“Anybody can see that.” Dejected, Delevingne sheds a single tear. “Can you see what I’m dealing with?” she asks plaintively.

It’s really me!!!!

—Cara DeleviNgne

Delevingne’s spokesperson has refused to comment, so the top model has resorted to taking out a billboard on Sunset Boulevard in Los Angeles to clear up the matter. This reporter remains unconvinced, but after several hours of discourse, Delevingne gives up. “You know what?

I’m also on the September cover of British Vogue,” she says. “It’s unmistakably me, and it’s pretty flipping fabulous.”

g e t t y i m a g e s ( 3 ) ; b f a N Y C . c o m ( 3 ) ; p a t r ic k m c m u l l a n . c o m ; shutterstock; all others courtesy