I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
Sentiment: POSITIVE
In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.
I like to go out to different restaurants in New York. I'm a restaurant junkie.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
Most restaurants in most cities, including Washington, are at a sort of mid-level. They're somewhat trendy, or they have some sort of gimmick, or they're somewhat expensive. And they make a lot of money off drinks. I tell people don't go to most of them, unless your goal is just to socialize.
In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
New York is rich in culture, cuisine, and commerce.
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
In L.A., I'm always going to dinner and hanging out. In New York, it's like my life just feels crazier, and there's more options.
I always thought moving to New York would mean starting over in theater, because I had great work in Chicago and didn't want to become a waitress here.
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