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Gael Greene - Articlestravel & food writer
Four Seasons at 50Gael Greene reviews the Four Seasons after her initial visit in 1970. An Opium Dream at the Macao Trading CompanyHardline nocturnal moths flinging themselves at the latest cocktail bar or lounge will surely already have dipped their wings into Macao Trading Company, offspring of Employees Only, the popular West Village tippling spot. Susur Lee’s Magical Mystery TourIt says a lot about the souped-up speed of gentrification in New York and even more about Susur Lee that he was willing to close his rocking hit restaurant Susur in Toronto for Shang, a hotel dining room above Orchard Street. It must have seemed quite a lure at the moment of commitment: The Thompson LES hotel with a world class restaurant in Manhattan’s hottest new zip code. Now, with escalating financial wipeouts and even crazed nocturnal nomads pinching dollars, there’s more riding on Lee’s b The John Dory, BarbaoNew reviews of The John Dory and BarBao Call it Bistro. Call it Café. Call it AlmondAlmond, with its clamorous warmth, white paint splashed on wood-planked walls and an apricot glow at the bar, its eclectic American menu and reasonable prices, is a haven for these nervous times... Picking Up the PiecesNot everyone gets to read their obituary in the New York Times. Indeed not everyone gets a premature obituary in the Times. So I guess it was a triumph of sorts. I got fired and the paper of record actually cared. Friends from around the world saw the story and sent bracing words. I read it Wednesday morning with my heart pounding. Not exactly what I would have written myself but hey… almost totally kind. Gael Greene is Out After 40 Years at New York MagazineGael Greene, the brand name of restaurant journalism for 40 years at New York magazine has been fired by the magazine, effective immediately. The magazine gave her one last hurrah with a coverline on "The Most Important Restaurants in 40 Years" in its 40th anniversary issue October 6, 2008, and said goodbye six weeks later. Best so FarWhat’s new and good? all my friends ask. Of all the restaurants I’ve written about on InsatiableCritic.com where am I eager to eat again? Nobu: Toro! Toro! Toro!The chef's taste and bravado, honed on a path from Japan to Alaska to Peru and Argentina, had lured the crème de la crème as well as the skim milk of Hollywood… David Bouley: Magic ChefPerhaps it is not necessary to be crazed, obsessed, and monomaniacal (if not megalomaniacal) to flourish in New York. And yet so many are. Count David Bouley in that pantheon...
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