What does it take for a restaurant to make it in a place with as many restaurants as New York City – and how does that compare with other cities?
Claus Meyer, who made a name for himself as one of the creators of the world-famous NOMA in Copenhagen, has brought his culinary skills to New York with the Great Northern Food Hall at Grand Central Terminal’s Vanderbilt Hall. Daniel Rose, on the other hand, opened the acclaimed Spring in Paris (a rather huge feat for an American!), and has been making a big splash here now with Le Coucou.
The two culinary entrepreneurs sit down tonight with three-time James Beard Award winner and WNYC afternoon host Leonard Lopate to compare notes about the daunting task of opening restaurants in different countries. They’ll discuss what diners in different countries expect, how restaurateurs tailor menus to their tastes and the local and worldwide phenomenon of dining out.
About Lopate & Locavores
Now in its seventh year, Leonard Lopate’s popular food series spotlights New York City’s local food scene. This year, Leonard delves into the luscious world of chocolate with a top local chocolatier, asks famous international chefs what brought them here and how they’ve adapted to NYC in the process, and in a time where everyone is snapping pictures on their iPhones at dinner, talks with a panel of food stylists about the magical art of making a simple vegetable on a plate look ravishing.