Restaurant Week started in 1992 as an effort to promote dining in New York during the Democratic National Convention. Restaurants, which are natural competitors, came together and each charged $19.92 for a three-course prix fixe.
New York chronicles the 104-year history of pizza in New York, which began in the late 19th century with the influx of Neapolitan immigrants. Lombardi’s was the first pizzeria back in 1905, and now in 2009 you can take a 10-day $4,000 pizzaiolo training session at Keste.
Meanwhile, Top Chef season four’s Spike Mendelsohn, who owns the Good Stuff Eatery in D.C., has plans to open a pizzeria next to it, and was recently in New York tasting pies for research, from Una Pizza Napoletana’s to Keste’s.
A week after Time asked a similar question, The New Yorker asks, “Why Are Americans Fat?” One answer is that we’ve grown smarter. Apparently, brains are “calorically demanding organs,” so we eat denser foods.
What does David Chang do on his day off? Maybe go out for dim sum at Oriental Garden, but more likely order in from Grand Sichuan. Then, he might catch up on Charlie Rose. But he definitely won’t be cooking.
This article from the Village Voice Archive was posted on July 13, 2009