I’m tired of food stuff,” says Sean Rembold. “I’m tired of it just being about food or about someone’s name.” Hardly the sentiment you’d expect from a New York chef who recently opened his first restaurant after decades spent working his way up the culinary ladder, culminating in an 11-year stint running the locavore kitchens at Williamsburg’s Diner, Marlow & Sons, and Reynard. He left that post in 2017, fed up with the volume-crazed restaurant-group grind. But on a family trip to the coast of Ireland, he found fresh inspiration over potted prawns and raw oysters at a local landmark called Nancy’s, a quintessential pub where the food—“So simple, so good,” Rembold says—mattered less to him than the neighborly spirit and true sense of community.
Diese Geschichte stammt aus der April 11-24, 2022-Ausgabe von New York magazine.
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Diese Geschichte stammt aus der April 11-24, 2022-Ausgabe von New York magazine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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Drowning in Slop - A thriving underground economy is clogging the internet with AI garbage-and it's only going to get worse.
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