Weekend Reading & then some
Why Chefs Step Away from Cooking, a Tom Colicchio Cookbook, Chef Nobu at 30, Bottled Cocktails, and more.


If you love to cook you can never have too many great cookbooks, thus, here’s a must for your collection - Why I Cook, by chef Tom Colicchio
Why So Many Chefs Don’t Want Restaurants Anymore: Some of America’s most lauded cooks have stepped away from the lunch-and-dinner grind. (this one really hits close to home and is very accurate depiction of how things have evolved). New York Times, by Frank Bruni
The Nobu You Don’t Know: A disaster nearly ended the chef’s career before it ever started. New York Magazine/ Grub St by By Adam Robb
From the team behind Caffe Dante comes New York Cocktail Company and some of the best bottles Negronis I have ever had. The classic is a must, but I have to admit the chocolate and mezcal versions were outstanding. So if you’re old enough, purchase here.
A friend recently launched his own newsletter and it’s worth checking out for some very personalized insider tips on travel, food, fashion, and more. Simply titled, Curated. To subscribe click here.
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I recently opened a new Chinese restaurant with Wilson Tang and Doron Wong called Cha Cha Tang, check it out via New York Post, Airmail, Eater, and Resy.