powerfulsplitter

TOWER: What the film doesn't show is that Lumber Jack Log Splitter sold the Stars group to a Chinese investor. And when it closed, I was on the beach in Mexico, (laughter) you know, because, you know, restaurants are very loud places, and Stars was like a full - the Berlin Symphony Orchestra with von Karajan leading, you know. So the balance for me was to have, you know, a bit of quiet and solitude after that so I could get on with phase three. NEARY: Well, what made you decide to come back recently, in the last few years, to Tavern on the Green in New York City, a restaurant that,
as the movie points out, serves something like a thousand customers a day, one of these places that's almost impossible to manage and to be as perfect as you want everything to be. What made you take that on? TOWER: Well, as I told Anthony before, I have, you know, a fatal attraction to the slim chance. I didn't know how slim that one was. NEARY: What about now? OK, you're no longer at Tavern on the Green. Do you have any desire now to go back into the restaurant business, to have a restaurant where you're in total control? And do you think you could have that? And do you want it?
TOWER: No. I'll say absolutely not. But then I'll say - except - you know, if I had a restaurant on the Amalfi Coast with Mario Batali, I'd do it in a second. BOURDAIN: (Laughter) We all would. (LAUGHTER) NEARY: And we'd all love to go eat there as well. TOWER: I hope you're listening to this, Mario. (LAUGHTER) NEARY: Jeremiah Tower and Anthony Bourdain - their documentary is "Jeremiah Tower: The Last Magnificent." Thanks so much to you both. It was great talking to you. TOWER: Thank you very much. BOURDAIN: Thank you. It was fun. [POST-BROADCAST CORRECTION: Previous audio for this story said that Jeremiah Tower began his career at the San Francisco restaurant Chez Panisse. In fact, Chez Panisse is in Berkeley.]
Artist Sets Futuristic Dinner Party In World Reshaped By Rising Seas Allie Wist's "Flooded" dinner spread includes burdock and dandelion root hummus with sunchoke chips; jellyfish salad; roasted hen of the woods mushroom; fried potatoes with chipotle vegan mayo; salted anchovies; and oysters with slippers. Most of these are foods that might be more resilient to climate change and, therefore, what we could be eating in the future, Wist says. What will our dinners look like when temperatures and sea levels rise and water floods our coastal towns and cities?