Latest news with #Pastis
The Advertiser
15-05-2025
- Climate
- The Advertiser
New York confidential: a season-by-season guide to the city that never sleeps
Average temperature: 7 / 17 degrees WHY: New York City in spring bloom is glorious. As the Big Apple thaws from the big chill of winter, it fills with the brilliant colours and sweet scent of cherry blossoms, magnolias and tulips. The parks are full of picnickers and cyclists (join their ranks on a Citi Bike), enjoying the warm but not-yet-sweaty temps. HOW: To do spring like a local, track the progress of seasonal blooms online. Central Park and Brooklyn Botanic Garden provide daily updates on their websites. If peak bloom arrives on a sunny day, run - don't walk - to the parks to enjoy the flowery spectacle and blue skies. The annual Sakura Matsuri festival at Brooklyn Botanic Garden is inspired by Japanese traditions. Stay at Loews Regency New York, where some of the largest suites in the city are within a few steps of Park Avenue's gorgeous tulip and cherry blossom displays, as well as a changing roster of public art. Time your spring visit to coincide with the Easter Bonnet Parade & Festival, held along Fifth Avenue on Easter Sunday. It's a spectacle that dates back to the 1870s. The St Patrick's Day Parade along Fifth Avenue is also a rollicking good time. April heralds the start of outdoor dining season, so if the weather's nice, reserve a sidewalk table at classic bistro Pastis or the rooftop bar, Magic Hour, at Moxy NYC Times Square. Spring is also a fun time for sports fans, with the kick-off of baseball season and the thrilling basketball play-offs taking place. Cheer for the home teams, if you know what's good for you. Average temperature: 20 / 30 degrees WHY: If you don't mind the heat and humidity, summer is a great time to get out and about in NYC at parades, dance parties, free concerts, beer gardens and music festivals. Temps range from pleasant T-shirt weather in early June to melt-your-face-off on the devil's front porch by late July. HOW: Feel free in summer, with terrific public programming that doesn't cost a cent. Lincoln Center's Summer for the City festival puts on outdoor discos, concerts and theatre, while in Central Park there's SummerStage and free-of-charge Shakespeare performances. Cool down in public pools throughout the city, or head out to Rockaway Beach in Queens for surf, sun and boardwalk fun. It's a smart move to book a hotel with a great pool if you're visiting in summer. The William Vale in Brooklyn has one of the best in town, plus a great location and a very popular rooftop bar, Westlight. If you do start to melt, head indoors to air-conditioned museums and galleries. The Metropolitan Museum of Art ("the Met") and MoMA are worthy classics, or venture somewhere less obvious, like the Museum of Ice Cream or the Tenement Museum. Blockbuster summer celebrations include the NYC Pride March on the last Sunday in June, and the 4th of July Independence Day fireworks. As many New Yorkers leave the city on August weekends for the Hamptons or European holidays, it can be easier to score hard-to-get reservations at the most popular restaurants. Try your luck - in advance, online - at Tatiana or The Polo Bar. Average temperature: 11 / 11 degrees WHY: One of the prettiest times of the year to visit New York, autumn has feel-good weather, lower humidity, still-warm temps and plenty of sunny skies. During fall, as it's known in the US, leaves are changing colour, there are Halloween and Thanksgiving parades to look forward to, and the New York City marathon inspires the city. HOW: There's a buzz in the city in September, when the kids go back to school and residents return from summer travels. The weather cools down and the social calendar heats up. Fun can be found at Oktoberfest, the West Indian Day Parade and the Feast of San Gennaro. Pack a few layers, though you probably won't need the thermals. In the weeks leading up to Halloween, there are pumpkins and spooky decorations all over town. Anyone in costume is welcome to join the Annual Village Halloween Parade on 31 October, a bucket-list experience. For a quieter outing with kids in tow, head to Jackson Heights for the Children's Halloween Parade. "Leaf peeping" is a popular pastime, as punters marvel at the spectacular seasonal changing of colour. Wander through Central Park or take a leaf-peeping cruise on the Hudson River. Book a hotel with park views to fully appreciate the colours: Park Lane on Central Park South is a good choice. Its rooftop lounge, Darling, boasts knockout views and delicious bites. If the cooler weather has you craving a substantial meal, try Korean fried chicken hotspot Coqodaq or the steakhouse fare at Carne Mare. Average temperature: - 1 / 5.5 degrees WHY: Holiday decorations, window displays and festive markets can make it feel like you've stepped into a romantic Hallmark movie. Cue the ice-skating and hot cocoa. While December reigns supreme, January and February still hold appeal with lower hotel prices, snowfall and cosy bars to snuggle up in. HOW: Celebrate the Christmas and Hanukkah seasons all the way through December with a ticket to the Radio City Rockettes show, a visit to Bryant Park's holiday markets and a wander along Fifth Avenue to marvel at the window displays. Visit Santa at Macy's for a photo opportunity and shopping temptation. Ice-skating is a fun and inexpensive way to get yourself in a jolly, rugged-up mood (Rockefeller Center's rink is small but charming, while Central Park has a larger rink space), and all eyes are on the grand Christmas trees throughout the city. Splash out on a stay at an iconic hotel such as The Plaza, where great care and expense is given to the festive decorations and Gatsby-era design nods. A decadent 16-scoop ice-cream sundae, created in honour of the film Home Alone, is made to be shared. Score a deal in January and February with NYC Winter Restaurant Week, which actually lasts for several weeks and promises deep discounts at popular eateries. Try a classic, storied restaurant like Delmonico's or Gramercy Tavern. Follow lunch with a discounted show: Broadway Week is the time to nab 2-for-1 tickets and half-price promotions. Average temperature: 7 / 17 degrees WHY: New York City in spring bloom is glorious. As the Big Apple thaws from the big chill of winter, it fills with the brilliant colours and sweet scent of cherry blossoms, magnolias and tulips. The parks are full of picnickers and cyclists (join their ranks on a Citi Bike), enjoying the warm but not-yet-sweaty temps. HOW: To do spring like a local, track the progress of seasonal blooms online. Central Park and Brooklyn Botanic Garden provide daily updates on their websites. If peak bloom arrives on a sunny day, run - don't walk - to the parks to enjoy the flowery spectacle and blue skies. The annual Sakura Matsuri festival at Brooklyn Botanic Garden is inspired by Japanese traditions. Stay at Loews Regency New York, where some of the largest suites in the city are within a few steps of Park Avenue's gorgeous tulip and cherry blossom displays, as well as a changing roster of public art. Time your spring visit to coincide with the Easter Bonnet Parade & Festival, held along Fifth Avenue on Easter Sunday. It's a spectacle that dates back to the 1870s. The St Patrick's Day Parade along Fifth Avenue is also a rollicking good time. April heralds the start of outdoor dining season, so if the weather's nice, reserve a sidewalk table at classic bistro Pastis or the rooftop bar, Magic Hour, at Moxy NYC Times Square. Spring is also a fun time for sports fans, with the kick-off of baseball season and the thrilling basketball play-offs taking place. Cheer for the home teams, if you know what's good for you. Average temperature: 20 / 30 degrees WHY: If you don't mind the heat and humidity, summer is a great time to get out and about in NYC at parades, dance parties, free concerts, beer gardens and music festivals. Temps range from pleasant T-shirt weather in early June to melt-your-face-off on the devil's front porch by late July. HOW: Feel free in summer, with terrific public programming that doesn't cost a cent. Lincoln Center's Summer for the City festival puts on outdoor discos, concerts and theatre, while in Central Park there's SummerStage and free-of-charge Shakespeare performances. Cool down in public pools throughout the city, or head out to Rockaway Beach in Queens for surf, sun and boardwalk fun. It's a smart move to book a hotel with a great pool if you're visiting in summer. The William Vale in Brooklyn has one of the best in town, plus a great location and a very popular rooftop bar, Westlight. If you do start to melt, head indoors to air-conditioned museums and galleries. The Metropolitan Museum of Art ("the Met") and MoMA are worthy classics, or venture somewhere less obvious, like the Museum of Ice Cream or the Tenement Museum. Blockbuster summer celebrations include the NYC Pride March on the last Sunday in June, and the 4th of July Independence Day fireworks. As many New Yorkers leave the city on August weekends for the Hamptons or European holidays, it can be easier to score hard-to-get reservations at the most popular restaurants. Try your luck - in advance, online - at Tatiana or The Polo Bar. Average temperature: 11 / 11 degrees WHY: One of the prettiest times of the year to visit New York, autumn has feel-good weather, lower humidity, still-warm temps and plenty of sunny skies. During fall, as it's known in the US, leaves are changing colour, there are Halloween and Thanksgiving parades to look forward to, and the New York City marathon inspires the city. HOW: There's a buzz in the city in September, when the kids go back to school and residents return from summer travels. The weather cools down and the social calendar heats up. Fun can be found at Oktoberfest, the West Indian Day Parade and the Feast of San Gennaro. Pack a few layers, though you probably won't need the thermals. In the weeks leading up to Halloween, there are pumpkins and spooky decorations all over town. Anyone in costume is welcome to join the Annual Village Halloween Parade on 31 October, a bucket-list experience. For a quieter outing with kids in tow, head to Jackson Heights for the Children's Halloween Parade. "Leaf peeping" is a popular pastime, as punters marvel at the spectacular seasonal changing of colour. Wander through Central Park or take a leaf-peeping cruise on the Hudson River. Book a hotel with park views to fully appreciate the colours: Park Lane on Central Park South is a good choice. Its rooftop lounge, Darling, boasts knockout views and delicious bites. If the cooler weather has you craving a substantial meal, try Korean fried chicken hotspot Coqodaq or the steakhouse fare at Carne Mare. Average temperature: - 1 / 5.5 degrees WHY: Holiday decorations, window displays and festive markets can make it feel like you've stepped into a romantic Hallmark movie. Cue the ice-skating and hot cocoa. While December reigns supreme, January and February still hold appeal with lower hotel prices, snowfall and cosy bars to snuggle up in. HOW: Celebrate the Christmas and Hanukkah seasons all the way through December with a ticket to the Radio City Rockettes show, a visit to Bryant Park's holiday markets and a wander along Fifth Avenue to marvel at the window displays. Visit Santa at Macy's for a photo opportunity and shopping temptation. Ice-skating is a fun and inexpensive way to get yourself in a jolly, rugged-up mood (Rockefeller Center's rink is small but charming, while Central Park has a larger rink space), and all eyes are on the grand Christmas trees throughout the city. Splash out on a stay at an iconic hotel such as The Plaza, where great care and expense is given to the festive decorations and Gatsby-era design nods. A decadent 16-scoop ice-cream sundae, created in honour of the film Home Alone, is made to be shared. Score a deal in January and February with NYC Winter Restaurant Week, which actually lasts for several weeks and promises deep discounts at popular eateries. Try a classic, storied restaurant like Delmonico's or Gramercy Tavern. Follow lunch with a discounted show: Broadway Week is the time to nab 2-for-1 tickets and half-price promotions. Average temperature: 7 / 17 degrees WHY: New York City in spring bloom is glorious. As the Big Apple thaws from the big chill of winter, it fills with the brilliant colours and sweet scent of cherry blossoms, magnolias and tulips. The parks are full of picnickers and cyclists (join their ranks on a Citi Bike), enjoying the warm but not-yet-sweaty temps. HOW: To do spring like a local, track the progress of seasonal blooms online. Central Park and Brooklyn Botanic Garden provide daily updates on their websites. If peak bloom arrives on a sunny day, run - don't walk - to the parks to enjoy the flowery spectacle and blue skies. The annual Sakura Matsuri festival at Brooklyn Botanic Garden is inspired by Japanese traditions. Stay at Loews Regency New York, where some of the largest suites in the city are within a few steps of Park Avenue's gorgeous tulip and cherry blossom displays, as well as a changing roster of public art. Time your spring visit to coincide with the Easter Bonnet Parade & Festival, held along Fifth Avenue on Easter Sunday. It's a spectacle that dates back to the 1870s. The St Patrick's Day Parade along Fifth Avenue is also a rollicking good time. April heralds the start of outdoor dining season, so if the weather's nice, reserve a sidewalk table at classic bistro Pastis or the rooftop bar, Magic Hour, at Moxy NYC Times Square. Spring is also a fun time for sports fans, with the kick-off of baseball season and the thrilling basketball play-offs taking place. Cheer for the home teams, if you know what's good for you. Average temperature: 20 / 30 degrees WHY: If you don't mind the heat and humidity, summer is a great time to get out and about in NYC at parades, dance parties, free concerts, beer gardens and music festivals. Temps range from pleasant T-shirt weather in early June to melt-your-face-off on the devil's front porch by late July. HOW: Feel free in summer, with terrific public programming that doesn't cost a cent. Lincoln Center's Summer for the City festival puts on outdoor discos, concerts and theatre, while in Central Park there's SummerStage and free-of-charge Shakespeare performances. Cool down in public pools throughout the city, or head out to Rockaway Beach in Queens for surf, sun and boardwalk fun. It's a smart move to book a hotel with a great pool if you're visiting in summer. The William Vale in Brooklyn has one of the best in town, plus a great location and a very popular rooftop bar, Westlight. If you do start to melt, head indoors to air-conditioned museums and galleries. The Metropolitan Museum of Art ("the Met") and MoMA are worthy classics, or venture somewhere less obvious, like the Museum of Ice Cream or the Tenement Museum. Blockbuster summer celebrations include the NYC Pride March on the last Sunday in June, and the 4th of July Independence Day fireworks. As many New Yorkers leave the city on August weekends for the Hamptons or European holidays, it can be easier to score hard-to-get reservations at the most popular restaurants. Try your luck - in advance, online - at Tatiana or The Polo Bar. Average temperature: 11 / 11 degrees WHY: One of the prettiest times of the year to visit New York, autumn has feel-good weather, lower humidity, still-warm temps and plenty of sunny skies. During fall, as it's known in the US, leaves are changing colour, there are Halloween and Thanksgiving parades to look forward to, and the New York City marathon inspires the city. HOW: There's a buzz in the city in September, when the kids go back to school and residents return from summer travels. The weather cools down and the social calendar heats up. Fun can be found at Oktoberfest, the West Indian Day Parade and the Feast of San Gennaro. Pack a few layers, though you probably won't need the thermals. In the weeks leading up to Halloween, there are pumpkins and spooky decorations all over town. Anyone in costume is welcome to join the Annual Village Halloween Parade on 31 October, a bucket-list experience. For a quieter outing with kids in tow, head to Jackson Heights for the Children's Halloween Parade. "Leaf peeping" is a popular pastime, as punters marvel at the spectacular seasonal changing of colour. Wander through Central Park or take a leaf-peeping cruise on the Hudson River. Book a hotel with park views to fully appreciate the colours: Park Lane on Central Park South is a good choice. Its rooftop lounge, Darling, boasts knockout views and delicious bites. If the cooler weather has you craving a substantial meal, try Korean fried chicken hotspot Coqodaq or the steakhouse fare at Carne Mare. Average temperature: - 1 / 5.5 degrees WHY: Holiday decorations, window displays and festive markets can make it feel like you've stepped into a romantic Hallmark movie. Cue the ice-skating and hot cocoa. While December reigns supreme, January and February still hold appeal with lower hotel prices, snowfall and cosy bars to snuggle up in. HOW: Celebrate the Christmas and Hanukkah seasons all the way through December with a ticket to the Radio City Rockettes show, a visit to Bryant Park's holiday markets and a wander along Fifth Avenue to marvel at the window displays. Visit Santa at Macy's for a photo opportunity and shopping temptation. Ice-skating is a fun and inexpensive way to get yourself in a jolly, rugged-up mood (Rockefeller Center's rink is small but charming, while Central Park has a larger rink space), and all eyes are on the grand Christmas trees throughout the city. Splash out on a stay at an iconic hotel such as The Plaza, where great care and expense is given to the festive decorations and Gatsby-era design nods. A decadent 16-scoop ice-cream sundae, created in honour of the film Home Alone, is made to be shared. Score a deal in January and February with NYC Winter Restaurant Week, which actually lasts for several weeks and promises deep discounts at popular eateries. Try a classic, storied restaurant like Delmonico's or Gramercy Tavern. Follow lunch with a discounted show: Broadway Week is the time to nab 2-for-1 tickets and half-price promotions. Average temperature: 7 / 17 degrees WHY: New York City in spring bloom is glorious. As the Big Apple thaws from the big chill of winter, it fills with the brilliant colours and sweet scent of cherry blossoms, magnolias and tulips. The parks are full of picnickers and cyclists (join their ranks on a Citi Bike), enjoying the warm but not-yet-sweaty temps. HOW: To do spring like a local, track the progress of seasonal blooms online. Central Park and Brooklyn Botanic Garden provide daily updates on their websites. If peak bloom arrives on a sunny day, run - don't walk - to the parks to enjoy the flowery spectacle and blue skies. The annual Sakura Matsuri festival at Brooklyn Botanic Garden is inspired by Japanese traditions. Stay at Loews Regency New York, where some of the largest suites in the city are within a few steps of Park Avenue's gorgeous tulip and cherry blossom displays, as well as a changing roster of public art. Time your spring visit to coincide with the Easter Bonnet Parade & Festival, held along Fifth Avenue on Easter Sunday. It's a spectacle that dates back to the 1870s. The St Patrick's Day Parade along Fifth Avenue is also a rollicking good time. April heralds the start of outdoor dining season, so if the weather's nice, reserve a sidewalk table at classic bistro Pastis or the rooftop bar, Magic Hour, at Moxy NYC Times Square. Spring is also a fun time for sports fans, with the kick-off of baseball season and the thrilling basketball play-offs taking place. Cheer for the home teams, if you know what's good for you. Average temperature: 20 / 30 degrees WHY: If you don't mind the heat and humidity, summer is a great time to get out and about in NYC at parades, dance parties, free concerts, beer gardens and music festivals. Temps range from pleasant T-shirt weather in early June to melt-your-face-off on the devil's front porch by late July. HOW: Feel free in summer, with terrific public programming that doesn't cost a cent. Lincoln Center's Summer for the City festival puts on outdoor discos, concerts and theatre, while in Central Park there's SummerStage and free-of-charge Shakespeare performances. Cool down in public pools throughout the city, or head out to Rockaway Beach in Queens for surf, sun and boardwalk fun. It's a smart move to book a hotel with a great pool if you're visiting in summer. The William Vale in Brooklyn has one of the best in town, plus a great location and a very popular rooftop bar, Westlight. If you do start to melt, head indoors to air-conditioned museums and galleries. The Metropolitan Museum of Art ("the Met") and MoMA are worthy classics, or venture somewhere less obvious, like the Museum of Ice Cream or the Tenement Museum. Blockbuster summer celebrations include the NYC Pride March on the last Sunday in June, and the 4th of July Independence Day fireworks. As many New Yorkers leave the city on August weekends for the Hamptons or European holidays, it can be easier to score hard-to-get reservations at the most popular restaurants. Try your luck - in advance, online - at Tatiana or The Polo Bar. Average temperature: 11 / 11 degrees WHY: One of the prettiest times of the year to visit New York, autumn has feel-good weather, lower humidity, still-warm temps and plenty of sunny skies. During fall, as it's known in the US, leaves are changing colour, there are Halloween and Thanksgiving parades to look forward to, and the New York City marathon inspires the city. HOW: There's a buzz in the city in September, when the kids go back to school and residents return from summer travels. The weather cools down and the social calendar heats up. Fun can be found at Oktoberfest, the West Indian Day Parade and the Feast of San Gennaro. Pack a few layers, though you probably won't need the thermals. In the weeks leading up to Halloween, there are pumpkins and spooky decorations all over town. Anyone in costume is welcome to join the Annual Village Halloween Parade on 31 October, a bucket-list experience. For a quieter outing with kids in tow, head to Jackson Heights for the Children's Halloween Parade. "Leaf peeping" is a popular pastime, as punters marvel at the spectacular seasonal changing of colour. Wander through Central Park or take a leaf-peeping cruise on the Hudson River. Book a hotel with park views to fully appreciate the colours: Park Lane on Central Park South is a good choice. Its rooftop lounge, Darling, boasts knockout views and delicious bites. If the cooler weather has you craving a substantial meal, try Korean fried chicken hotspot Coqodaq or the steakhouse fare at Carne Mare. Average temperature: - 1 / 5.5 degrees WHY: Holiday decorations, window displays and festive markets can make it feel like you've stepped into a romantic Hallmark movie. Cue the ice-skating and hot cocoa. While December reigns supreme, January and February still hold appeal with lower hotel prices, snowfall and cosy bars to snuggle up in. HOW: Celebrate the Christmas and Hanukkah seasons all the way through December with a ticket to the Radio City Rockettes show, a visit to Bryant Park's holiday markets and a wander along Fifth Avenue to marvel at the window displays. Visit Santa at Macy's for a photo opportunity and shopping temptation. Ice-skating is a fun and inexpensive way to get yourself in a jolly, rugged-up mood (Rockefeller Center's rink is small but charming, while Central Park has a larger rink space), and all eyes are on the grand Christmas trees throughout the city. Splash out on a stay at an iconic hotel such as The Plaza, where great care and expense is given to the festive decorations and Gatsby-era design nods. A decadent 16-scoop ice-cream sundae, created in honour of the film Home Alone, is made to be shared. Score a deal in January and February with NYC Winter Restaurant Week, which actually lasts for several weeks and promises deep discounts at popular eateries. Try a classic, storied restaurant like Delmonico's or Gramercy Tavern. Follow lunch with a discounted show: Broadway Week is the time to nab 2-for-1 tickets and half-price promotions.
Yahoo
06-05-2025
- Entertainment
- Yahoo
How the Best Restaurants Can Make You Feel
A funny thing about food is that you don't need to eat it to appreciate it. You can revisit David Gelb's 2011 documentary, Jiro Dreams of Sushi, or his subsequent work on Chef's Table, a docuseries that paired sweeping orchestral music with close-ups of food. You can witness the creation of elaborate bites on Top Chef, stan a tormented genius on The Bear, or browse images on Instagram of carefully plated culinary masterpieces. You will probably still want to eat it all, but this abundance of cultural attention makes the message clear: Chefs are artists worthy of devotion, because they can transform raw material into something sublime. Restaurateurs are another matter. As the procurers of finances and managers of staff, they're often seen as the hard-nosed businesspeople behind the whimsical auteurs. Yet the best of them are also auteurs, I would argue. They know how to create something special too: They are architects of the inexplicable, know-it-when-you-see-it thing called 'vibe'—the warm sensation of being treated like a VIP, the collective energy of a roomful of loyal patrons, lighting that makes you think your date looks more attractive than ever. These joys don't translate well to television or social media, and even if they did, there's no guarantee the viewers would experience the same thing should they go on their own. The restaurateur is the director of a live theater performance—intimate, fleeting, and different every night. After you try a new restaurant, people typically ask, 'How was the food?' I like to ask: 'How did it make you feel?' In New York, Keith McNally is the exception to the rule of restaurateur obscurity. Few people have been as recognized for their understanding of atmosphere as McNally, who chronicles his life and work in a new memoir, I Regret Almost Everything. For the cost of dining at his restaurants ($31 for salade Niçoise at Pastis, $29 for eggs Benedict at Balthazar), one could easily find much better food in the city. But to the question of whether they make you feel good, the answer is usually yes. On occasion, during the heyday of his restaurants, from the 1980s to the early 2000s, the most yes. McNally's vibes have been so irresistible to diners that, for better or for worse, they've reshaped where the city's heart beats, helping turn sleepy neighborhoods into crucibles of spiraling rents. Pastis appeared on Sex and the City multiple times as a stand-in for all that's thrilling about a night out in Manhattan; Carrie Bradshaw once referred to it as 'the only restaurant that seemed to exist.' But the real trick of the McNally experience is its accessibility. Bathed in lighting that critics have called 'McNally Gold' or a 'fairytale glow,' you might feel as though your meal is already a wonderful memory. His restaurants are where Jude Law can brighten your breakfast meeting and Rihanna might enhance your date night, but because they typically have ample tables and walk-in bar seating, they are also readily available to you, the totally-normal-yet-especially-beautiful-tonight you. If anybody can make the case for the restaurateur as an artist, it's the creator of this particular vibe. [Read: Dining out isn't what it used to be] Although McNally is a downright legend in New York, he is not a national household name. These days, he might be more broadly known for his deliberately provocative Instagram, where he's gone viral for defenses of Woody Allen and jabs at James Corden. (He mentions these incidents in the book too, admitting that he exaggerated his Corden outrage.) His restaurant work, meanwhile, is part of a dining-out culture that doesn't get as much adulation as it once did. Following the coronavirus pandemic, fewer Americans want to eat outside their home. Since I started covering the restaurant industry nearly a decade ago, more people seem to be opting for fast-casual chains, takeout, delivery. Some critics argue that, because of this, the people who do still go to restaurants care more about ambience than ever, and that establishments are responding by making it a priority. I think this is true! Still, I can't help but sense a hint of derision in the way this development is discussed. Such efforts to find a distinguishing aesthetic are analyzed as 'branding' or good business sense rather than craft; the adjective sceney is rarely deployed as a compliment. In his memoir, McNally doesn't explicitly say that he considers his work to be an artistic endeavor, and when critics have compared him in the past to a director, he's scoffed. (McNally, who had dreamed of being a filmmaker and did eventually make two movies, complained that when these projects debuted, 'no movie reviewer ever compared them to restaurant dining rooms.') But a lot has happened to him over the years: In 2016, McNally had a stroke that greatly impaired his speech and challenged his sense of self. He attempted suicide, and got divorced for a second time. All of his restaurants closed in the early days of COVID, and eventually, a couple of them shut down forever. Reflecting on his near-death experience and its fallout seems to have shifted something in him. With the same self-deprecating voice he uses on Instagram, McNally's memoir offers up the backstory on his style, and in doing so, it embraces his status as one of New York's most influential creative minds. The book is filled with tales of the playwrights and writers and filmmakers who have inspired him, his obsessiveness in the pursuit of aesthetic perfection, and his perspective on restaurant service. It paints a portrait of the artist as a restaurateur, and shows how a singular point of view can translate to the world of dining. His restaurants, for instance, are frequently decorated with objects described as 'distressed.' The credit for this flourish, arguably responsible for decades of faux-antique decor and color-washed walls proliferating through American dining districts, goes in part to the British theater director Jonathan Miller, whom McNally met through the playwright Alan Bennett. Miller found everyday objects in junk shops and then displayed them in his home as if they were sculptures. Bennett was even more significant to the McNally aesthetic. The two of them dated—one of two gay relationships the restaurateur says he has had in his life—when the playwright was 35 and McNally was 18. Bennett introduced him to plays, books, paintings, and the art of home renovation. Once, Bennett stripped his own sitting room of decades of wallpaper and then applied wax and paint to plaster 'until it turned an extraordinary deep mustard color,' McNally writes: 'the same color I've been trying—mostly unsuccessfully—to reproduce on my restaurants' walls for almost fifty years.' [Read: Who wants to sit at a communal table?] McNally's flair for heightening the ordinary pairs well with his canny ability to stage restaurants that are posh enough for celebrities yet homey enough for tourists. This insistence on approachability stems, he explains in the memoir, from his working-class background. He writes that he demands sensitivity from his servers when it comes to price: Always mention the cost of specials; never assume that you can keep the change from a customer paying cash. As for his background in lighting, McNally describes a succession of jobs he held earlier: running lights for a live production of The Rocky Horror Picture Show, managing a strip club, working as a manager at the once-legendary restaurant One Fifth. 'Of course, seductive lighting doesn't compensate for tasteless food or inept service,' he writes. 'Likewise, extraordinary food, design and service never guarantee a successful restaurant. Nothing does except that strange indefinable: the right feel.' These are not the tips and tricks of a corporate honcho's management book or the gauzy reminisces of a self-help sage; they are the experiences and deliberate choices that culminated in a fruitful creative career. McNally is neither the only vibe master in the restaurant business nor the last. Plenty of newer restaurants treat dining out as not just a vehicle for sating hunger but also a source of moments to remember. The see-and-be-seen prime of Balthazar and Minetta Tavern is over; these sleek establishments continue to fill up, but the hottest of the hot young things have largely moved on to other parties. Like a buzzy play that ends up with a long Broadway run, his restaurants stay busy and still promise delights, but many dining devotees remember to revisit only when a cousin comes into town. [Read: Why The Bear is so hard to watch] The restaurateur recognizes the ephemeral nature of his line of work, though he mostly nods to it while discussing other artists. He notes that Miller, the theater director, enjoyed much more fame than Bennett did for several decades but that Bennett's published work is far better known today. 'After a director dies, his or her specific staging can never be seen live again,' McNally writes. 'After a writer dies, his or her books can be reread and plays restaged.' Nevertheless, he seems, after a period of serious crisis, to have made peace with his own impermanence: 'Who's to say that even if I did possess the talent to write plays that I'd be able to affect—even in the most superficial way—as many people as my restaurants appear to have done for nearly half a century?' McNally is still breathing, as are his spots in New York, London, and Washington, D.C., some of which are run with the savvy Philadelphia restaurateur Stephen Starr. And his memoir, like Bennett's scripts, will outlast a single evening out. A perfectly orchestrated meal creates the illusion of effortlessness; McNally's book serves as an enduring reminder of the work and talent that go into creating such memories, and of the artists whose vision sets the scene. Article originally published at The Atlantic
Atlantic
06-05-2025
- Entertainment
- Atlantic
A Portrait of the Restaurateur as an Artist
A funny thing about food is that you don't need to eat it to appreciate it. You can revisit David Gelb's 2011 documentary, Jiro Dreams of Sushi, or his subsequent work on Chef's Table, a docuseries that paired sweeping orchestral music with close-ups of food. You can witness the creation of elaborate bites on Top Chef, stan a tormented genius on The Bear, or browse images on Instagram of carefully plated culinary masterpieces. You will probably still want to eat it all, but this abundance of cultural attention makes the message clear: Chefs are artists worthy of devotion, because they can transform raw material into something sublime. Restaurateurs are another matter. As the procurers of finances and managers of staff, they're often seen as the hard-nosed businesspeople behind the whimsical auteurs. Yet the best of them are also auteurs, I would argue. They know how to create something special too: They are architects of the inexplicable, know-it-when-you-see-it thing called 'vibe'—the warm sensation of being treated like a VIP, the collective energy of a roomful of loyal patrons, lighting that makes you think your date looks more attractive than ever. These joys don't translate well to television or social media, and even if they did, there's no guarantee the viewers would experience the same thing should they go on their own. The restaurateur is the director of a live theater performance—intimate, fleeting, and different every night. After you try a new restaurant, people typically ask, 'How was the food?' I like to ask: 'How did it make you feel?' In New York, Keith McNally is the exception to the rule of restaurateur obscurity. Few people have been as recognized for their understanding of atmosphere as McNally, who chronicles his life and work in a new memoir, I Regret Almost Everything. For the cost of dining at his restaurants ($31 for salade Niçoise at Pastis, $29 for eggs Benedict at Balthazar), one could easily find much better food in the city. But to the question of whether they make you feel good, the answer is usually yes. On occasion, during the heyday of his restaurants, from the 1980s to the early 2000s, the most yes. McNally's vibes have been so irresistible to diners that, for better or for worse, they've reshaped where the city's heart beats, helping turn sleepy neighborhoods into crucibles of spiraling rents. Pastis appeared on Sex and the City multiple times as a stand-in for all that's thrilling about a night out in Manhattan; Carrie Bradshaw once referred to it as 'the only restaurant that seemed to exist.' But the real trick of the McNally experience is its accessibility. Bathed in lighting that critics have called ' McNally Gold ' or a ' fairytale glow,' you might feel as though your meal is already a wonderful memory. His restaurants are where Jude Law can brighten your breakfast meeting and Rihanna might enhance your date night, but because they typically have ample tables and walk-in bar seating, they are also readily available to you, the totally-normal-yet-especially-beautiful-tonight you. If anybody can make the case for the restaurateur as an artist, it's the creator of this particular vibe. Although McNally is a downright legend in New York, he is not a national household name. These days, he might be more broadly known for his deliberately provocative Instagram, where he's gone viral for defenses of Woody Allen and jabs at James Corden. (He mentions these incidents in the book too, admitting that he exaggerated his Corden outrage.) His restaurant work, meanwhile, is part of a dining-out culture that doesn't get as much adulation as it once did. Following the coronavirus pandemic, fewer Americans want to eat outside their home. Since I started covering the restaurant industry nearly a decade ago, more people seem to be opting for fast-casual chains, takeout, delivery. Some critics argue that, because of this, the people who do still go to restaurants care more about ambience than ever, and that establishments are responding by making it a priority. I think this is true! Still, I can't help but sense a hint of derision in the way this development is discussed. Such efforts to find a distinguishing aesthetic are analyzed as 'branding' or good business sense rather than craft; the adjective sceney is rarely deployed as a compliment. In his memoir, McNally doesn't explicitly say that he considers his work to be an artistic endeavor, and when critics have compared him in the past to a director, he's scoffed. (McNally, who had dreamed of being a filmmaker and did eventually make two movies, complained that when these projects debuted, 'no movie reviewer ever compared them to restaurant dining rooms.') But a lot has happened to him over the years: In 2016, McNally had a stroke that greatly impaired his speech and challenged his sense of self. He attempted suicide, and got divorced for a second time. All of his restaurants closed in the early days of COVID, and eventually, a couple of them shut down forever. Reflecting on his near-death experience and its fallout seems to have shifted something in him. With the same self-deprecating voice he uses on Instagram, McNally's memoir offers up the backstory on his style, and in doing so, it embraces his status as one of New York's most influential creative minds. The book is filled with tales of the playwrights and writers and filmmakers who have inspired him, his obsessiveness in the pursuit of aesthetic perfection, and his perspective on restaurant service. It paints a portrait of the artist as a restaurateur, and shows how a singular point of view can translate to the world of dining. His restaurants, for instance, are frequently decorated with objects described as 'distressed.' The credit for this flourish, arguably responsible for decades of faux-antique decor and color-washed walls proliferating through American dining districts, goes in part to the British theater director Jonathan Miller, whom McNally met through the playwright Alan Bennett. Miller found everyday objects in junk shops and then displayed them in his home as if they were sculptures. Bennett was even more significant to the McNally aesthetic. The two of them dated—one of two gay relationships the restaurateur says he has had in his life—when the playwright was 35 and McNally was 18. Bennett introduced him to plays, books, paintings, and the art of home renovation. Once, Bennett stripped his own sitting room of decades of wallpaper and then applied wax and paint to plaster 'until it turned an extraordinary deep mustard color,' McNally writes: 'the same color I've been trying—mostly unsuccessfully—to reproduce on my restaurants' walls for almost fifty years.' McNally's flair for heightening the ordinary pairs well with his canny ability to stage restaurants that are posh enough for celebrities yet homey enough for tourists. This insistence on approachability stems, he explains in the memoir, from his working-class background. He writes that he demands sensitivity from his servers when it comes to price: Always mention the cost of specials; never assume that you can keep the change from a customer paying cash. As for his background in lighting, McNally describes a succession of jobs he held earlier: running lights for a live production of The Rocky Horror Picture Show, managing a strip club, working as a manager at the once-legendary restaurant One Fifth. 'Of course, seductive lighting doesn't compensate for tasteless food or inept service,' he writes. 'Likewise, extraordinary food, design and service never guarantee a successful restaurant. Nothing does except that strange indefinable: the right feel.' These are not the tips and tricks of a corporate honcho's management book or the gauzy reminisces of a self-help sage; they are the experiences and deliberate choices that culminated in a fruitful creative career. McNally is neither the only vibe master in the restaurant business nor the last. Plenty of newer restaurants treat dining out as not just a vehicle for sating hunger but also a source of moments to remember. The see-and-be-seen prime of Balthazar and Minetta Tavern is over; these sleek establishments continue to fill up, but the hottest of the hot young things have largely moved on to other parties. Like a buzzy play that ends up with a long Broadway run, his restaurants stay busy and still promise delights, but many dining devotees remember to revisit only when a cousin comes into town. The restaurateur recognizes the ephemeral nature of his line of work, though he mostly nods to it while discussing other artists. He notes that Miller, the theater director, enjoyed much more fame than Bennett did for several decades but that Bennett's published work is far better known today. 'After a director dies, his or her specific staging can never be seen live again,' McNally writes. 'After a writer dies, his or her books can be reread and plays restaged.' Nevertheless, he seems, after a period of serious crisis, to have made peace with his own impermanence: 'Who's to say that even if I did possess the talent to write plays that I'd be able to affect—even in the most superficial way—as many people as my restaurants appear to have done for nearly half a century?' McNally is still breathing, as are his spots in New York, London, and Washington, D.C., some of which are run with the savvy Philadelphia restaurateur Stephen Starr. And his memoir, like Bennett's scripts, will outlast a single evening out. A perfectly orchestrated meal creates the illusion of effortlessness; McNally's book serves as an enduring reminder of the work and talent that go into creating such memories, and of the artists whose vision sets the scene.
Time Magazine
05-05-2025
- Entertainment
- Time Magazine
Next Time, Keith McNally Says He's Only Going to Write About Dead People
The New York Times once called Keith McNally the 'Restaurateur Who Invented Downtown'—but the Balthazar founder is so much more than that. And he detests the word 'restaurateur.' McNally got his start in 1975 bussing tables in Manhattan at Serendipity and shucking oysters at One Fifth. Five years later, he founded The Odeon, the first of his iconic collection of restaurants that defined the downtown scene. He's also a director whose debut thriller premiered at Cannes in 1990, a former West End actor who performed in Alan Bennett's 'Forty Years On,' a father of five, and a newly-minted social media star. But McNally's new memoir, I Regret Almost Everything is anything but the highlight reel. On the page, McNally is much more comfortable in recounting his failures and regrets, and sharing good gossip. His storied career and permanent fixture on the scene means the man has stories. And his tales are just as dishy as the plates at Pastis. He reveals his years-long affair with Bennett, hints that he had another affair with a Hollywood starlet he refers to as 'X,' and confesses that he regrets calling James Corden a ' tiny cretin of a man ' after the actor behaved badly during a brunch at Balthazar. But the bulk of the book is about recovery. In 2018, two years after suffering a debilitating stroke that limited his mobility and ability to speak, McNally went to his bedroom, locked the door, and swallowed a handful of sleeping pills he had been stockpiling for weeks while on vacation with his family in Martha's Vineyard. He woke up in a hospital hours later, having been discovered by his son George through a window. In the seven years since, McNally navigated recovery and weathered the pandemic and its devastating impact on the restaurant industry. He reopened Pastis in 2019, closed Lucky Strike and Augustine in 2020, and opened a Minetta Tavern outpost in Washington D.C. last year. He joined Instagram in 2020, becoming a bit of a digital rabble rouser in the process. He also wrote this book, citing it as his 'reason' to live after surviving his suicide attempt. Here, he talks to TIME via email about his life in the last decade, making mistakes and learning from them, and his provocative approach to Instagram. From the East End of London to Istanbul to Cannes to Soho, your life has been so full and busy. How did you write this memoir? Traveling to many places doesn't, by itself, make a full life. Sometimes the opposite. A friend I admire once said, 'Travel narrows the mind.' I believe that's often the case. In 2016 I suffered a stroke that wrecked my voice and left my right side paralyzed. Nine months of physical therapy did little to improve things. Soon afterwards, feeling massively depressed, I tried to commit suicide. Sent to a psychiatric hospital for nine weeks, I was desperate for a reason to live. Writing this book became that reason. Did you consult journals, or old mementos? Luckily, I've always been a compulsive note-taker. Surprisingly, these notes didn't help much. What was that process like? Ninety percent frustrating, ten percent euphoric. What was the riskiest part of the book? Not losing it. Because I never learned to use Microsoft Word, I stupidly wrote every chapter on Gmail and about once a month would lose an entire page. I wrote for six years in dire fear of losing the whole book. What does your family think of your memoir? My two oldest daughters, Sophie and Isabelle, talk to me about it. My other three kids, although they seem to like it, are not so keen to talk about it. Which is probably healthy. Neither my brother or sister have talked about it, but that's okay. It could be worse. Alina, my second wife, who's mentioned a fair bit in the book, will probably sue me after she's read it. In my next book I'm going to only write about dead people. Did anyone get to read it ahead of print? At times, I showed chapters to certain friends. But it was really stressful. I'd email them two chapters at 10 in the morning and if they didn't call me by 10:15 I'd want to throttle them. In 2017 'Ava Meadows' wrongfully sued you for sexual harassment. Why did you choose to open up about this lawsuit? Because by not talking about a false accusation one emboldens both the lie and the accuser. You write about feeling such a strong sense of shame after your stroke. How have you overcome that? Not entirely, I'm afraid. You also write so freely about 'wrong instincts' and deals gone bad. Why is it important to you to be frank and have a sense of humor about your mistakes? I hate the phrase 'trust your instinct.' Instinct isn't always right, and what is instinct anyway? If it's the opposite of reason and logic then it's not all it's cracked up to be. Surely it's more important to question the things we take for granted than the things we don't. Who says experts are always right? Who says only weak people change their mind? Just as not knowing is, on occasion, more important than knowing, having convictions are not necessarily a sign of a strong character. I can't bear people who say they don't regret a thing. Making mistakes is a big part of life. Not learning from mistakes is also part of life. People who say they never f-ck up, usually f-ck up more the most. Look at Donald Trump. You write that in the Western world, health is more often than not a business. Can you talk about the importance of accessible healthcare, especially in the aftermath of the pandemic. Having access to good free healthcare should be the inalienable right of everyone on the planet. Have celebrities been on better behavior since the James Corden incident? In my restaurants, certainly! What is the secret to Instagram? Five years ago I didn't know what Instagram was. I still don't know how to make a 'story' on Instagram. Ninety percent of all posts are bullshit. Perhaps that's why con artists like myself thrive on it. Tell us about the tradition of posting notes from restaurant patrons who write to you on postcards? How did this get started? How can someone get their note on your Instagram? I've no idea how or why it started. It began about a month after I started posting on Instagram. Most customers write compliments on the postcards. Sadly, insults are more interesting than compliments and I'm far more likely to post an insulting card than a complimentary one. But the comment must be legible and more importantly, witty. What was the most unreliable part of Graydon Carter's memoir? That was just a joke. I really liked Graydon's memoir. Especially the early chapters before he becomes successful. Who are you planning on voting for in the primary mayoral election? Not certain, but probably former governor, Andrew Cuomo. What's the best time for a dinner reservation? When you're in love. What's the future of outdoor dining? In NYC? Not great under Mayor Eric Adams. What's your biggest menu pet peeve? Either the word 'fresh' or the phrase 'farm to table'. What are your thoughts on truffles? Quite like them, but don't understand the fuss about them. Absolutely hate truffle oil. What is one attribute you're always looking for when hiring someone? Someone who understands the importance of listening. What's the perfect Balthazar order? As an appetizer I'd order the Escargots in garlic butter. And for my main course I'd go with the whole Free-Range Chicken For Two. (It comes with Cipollini onions, spinach, and pomme purée.) I'd order my favorite burgundy, Gevrey-Chambertin, to go with it. Best slice of pizza NY? Luigi's Pizza in Park Slope.
Sharjah 24
26-04-2025
- Entertainment
- Sharjah 24
Expose kids to diverse disciplines: Author Stephan Pastis at SCRF
Armed with nothing but a sketchpad, a marker, and a beautiful sense of humour, Pastis guided his audience through the art of cartooning, showing how a simple tweak of the eyebrows could conjure up a world of emotion. 'Want to draw a grumpy face? Bring the eyebrows together and point them upwards. For a bored face, angle them down. That's all there is to it,' he quipped, as beanbag-bound children followed along, giggling. Pastis, who left behind a career in law to pursue his first love—cartooning—marks 25 years of Pearls Before Swine next year. His signature character, the hapless detective Timmy Failure, has become a global phenomenon, with the series now translated into 37 languages and delighting readers across continents. Yet for all the acclaim, Pastis's core message to parents and educators was quietly profound. 'My theory is that children should be exposed to as many different disciplines as possible—music, art, drawing, whatever sparks their interest. You never know which one will light their fire,' he reflected. 'For me, it was the Peanuts comic strip. My parents gave it to me when I was young and it was love at first sight—I knew instantly what I wanted to do with my life.' This is Pastis's first visit to the UAE, and he is visibly moved by the curiosity and energy of his young readers. 'The kids have been super-fun and enthusiastic. It's been a pleasure,' he said, his words echoing the festival's ethos of creativity and open exploration. Now in its 16th edition, the Sharjah Children's Reading Festival organised by the Sharjah Book Authority (SBA) is a sprawling celebration of stories and ideas, drawing families into a world where literature meets technology, science, and the arts. Running until May 4 at Expo Centre Sharjah, this year's festival invites children to 'Dive into Books' with more than 600 workshops and activities spanning pixel art, chemistry, robotics, storytelling, and beyond. For more information on the programme and visiting details, check
