DANIELKRIEGER (2)
Idon’tbelieve in,”heexplains. “[But] I’m
sortofhooked.”
Ofcourse,Bourdainhasnever fol-
lowedapredictablepath. In2001, shortly
afterthepublicationofhisgroundbreaking
2000memoir
KitchenConfidential
,he left
day-to-dayworkasa linecookatBrasserie
LesHalles inNewYorkandbecameachef
withoutakitchen.Televisionshowssoon
followed, including
ACook’sTour
, the
globe-trotting
AnthonyBourdain:NoReser-
vations
andevery frequent-flyer’s favorite,
TheLayover
.Bythetimehisthirdbook,
Me-
diumRaw:ABloodyValentinetotheWorld
ofFoodandthePeopleWhoCook
,came
out in2010,Bourdainwasacookwithout
acountryandanoutspokenproponentof
everything fromHainanesechickenriceto
BritishchefFergusHenderson’ssignature
bonemarrow-and-parsleysalad.Now,he
wantstotakeall the foodshe lovesthemost
fromhistravelsandputthemunderone
roof inhishometownofNewYorkCity.
InBourdain’seyes, internationalflavors
andtechniques,aswellasanappreciation
fortruestreet food—previouslyconsid-
ereda lowbrowpursuit—arecentral tothe
futureofAmerican food.And ifallgoes
well,2015willmarkthedebutofan im-
mense foodhall thatBourdain isdevelop-
ingwithentrepreneurStephenWerther.
Theexact location isyettobedetermined
(“It’llbereallybig,orreally, reallybig,”he
says,alludingtocontinueddiscussions
withpropertyowners),but itwillstriveto
beunlikeanyof theotherrecentlyopened
upscale foodhalls,with inspirationsrun-
ningthegamut, fromSydMead’sgrittyand
panoptical
BladeRunner
designstover-
sionsoftheGustaveEiel-designedcentral
FROMTOP:
Rather than
your typical haute cuisine,
restaurants are turning to
fancier takeson traditional
down-homedishes. Case
inpoint: the$82Whole
RoastedChicken for twoat
TheNoMad inNewYork.
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