“After dark, as date-night murmurs crescendo to a candlelit roar, records are replaced by playlists featuring of-the-moment acts like Sky Ferreira and Japandroids.” Read more.
“Flay knows that while some people crave small plates of seared duck liver and beef crudo, others will migrate toward pizza, a comforting cube of eleven-layer potato, and ‘charred beef.’” Read more.
“There’s a retractable glass ceiling, a fireplace, high tables and low couches, tiered plates of food, and a menu of Bites, Dips, Flats, Crispies, and Balls.” Read more.
Peter Schjeldahl on the current Whitney Biennial, the last at the noble Marcel Breuer building: “Start on the fourth floor, which is, by far, the most visually appealing—it’s practically buoyant.” Read more.
There are 200+ whiskeys, ryes, & bourbons—from “Catdaddy corn whiskey, which tastes like bubblegum cough syrup, to James E. Pepper 1776 fifteen-year-old bourbon, reminiscent of oak & toasted caramel.” Read more.
