OK, folks. It's time to crack my head open and share with you readers where my ideas come from. In the next couple of weeks I will be writing a series of blog posts explaining some of my biggest professional inspirations, whether it be from reading, working, eating, or travel. I will explain how these inspirations will manifest themselves in the design, structure, and daily operation of Linea.
Here is a preview of posts to come, the list may grow:
Authors/Writers:
Danny Meyer: NYC restaurateur, author of Setting the Table: The Power of Hospitality in Restaurants, Business, and Life
David Chang: Chef/Owner of Momofuku restaurants and author of The Momofuku Cookbook
Kenny Shopsin: Cook/Owner of Shopsins and author of Eat Me: The Food and Philosophy of Kenny Shopsin
Restaurants I've worked/staged at:
Le Pigeon in Portland, Oregon
Primo in Rockland, Maine
La Morra in Brookline, MA
Ten Tables in Jamaica Plain, MA
The Haven in Jamaica Plain, MA
Meals I've Eaten:
Craft, NYC
Per Se, NYC
Rod Dee, Brookline
Niche, St. Louis
Travel (with Lily):
Our one year road trip
Our trip to Spain
Our eventual trip to Italy
Damn. After writing this list, why the hell am I in Boston and not New York? OK, I will admit NY is too big and intimidating for me, but why aren't there risk takers, trend-setters, and interesting characters like Meyer, Chang, and Shopsin in Boston?
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