Month: August 2014

We All Go To Margaux

by Daniel Cappello Once you fight your way through the bustling lobby, past the wall of diner-like booths lining the bar, then into the restaurant, you might think you’ve stumbled upon the New York sister restaurant of, say, Pierre Jancou’s Vivant Table in Paris. There’s an airy romance about the place, set into effect by …

Summering with Scott Gerber—on Whitefish Lake in Montana

With the looming of Labor Day Weekend, Quest takes a look at the summers of New Yorkers-in-the-know. Here, an interview with Scott Gerber, C.E.O. of New York–based Gerber Group, who chooses to vacation in a cabin on Whitefish Lake in Montana—40 minutes from Glacier National Park. Why do you head to Whitefish Lake? Summer is beautiful as Glacier Park is nearby for …

Toasting To David Rosengarten (And Champagne)

Personality David Rosengarten—of the James Beard Award–winning “The Rosengarten Report” at www.drosengarten.com, relaunching in December 2014—is known for discovering “taste you can trust.” (Curious? See his cookbooks, including David Rosengarten Entertains: Fabulous Parties for Food Lovers of The Dean & Deluca Cookbook.) Recently, David Rosengarten confided a favorite brand of champagne: Michel Gonet. Enter the Champagne Brut Grand Cru …

A Break From Koons-a-mania

by Lily Hoagland Yes, we all know that this is the summer of Koons. His retrospective at the Whitney is as unavoidable as his giant flower sculpture in Rockefeller Center. But there is a subtler artist (as if there’s anyone broader than Koons right now) currently enjoying a retrospective at the MoMA: Christopher Williams. Williams’s …

You Say Tomato, We Say The Lambs Club

It’s the season for tomatoes—especially at The Lambs Club. Chef Geoffrey Zakarian introduces a menu that is bursting with tomatoes (from Eckerton Hill Farm) to feature five plates including the “Tomato and Nova Scotia Lobster Salad” with straciatella and basil-seed vinaigrette and the “Grilled Heirloom Tomato” with pickled shrimp, crispy squash blossom, and aquapazza. However you pronounce the word …