BULLETIN

Not-So-Ancient Greece

Not-So-Ancient Greece



In this perilous, storm-tossed time, when cooks and their restaurants are being swept under the waves and blown far out to sea, it helps to be an adaptable jack-of-all-trades. During the course of his long and varied career, John Fraser has worked in grand kitchens (the French Laundry and Le Taillevent), cooked wonderful Greek food (back in the aughts at Snack Taverna), and attempted (and failed) to introduce stolid Upper West Siders to the joys of modern haute cuisine (at the long-shuttered Compass and Michelin-starred Dovetail). Over the years, as fashions have ebbed and flowed, he has cooked up first-rate neighborhood cheeseburgers (the Loyal), mastered the art of glitzy hospitality hotel cooking (with André Balazs at the Standard), and helped pioneer the great plant-based craze (at Balazs’s Narcissa and the late lamented Nix), which is still with us today.



Read More at: Grub Street

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