Daniel Rose, the American chef who rose international acclaim with his first-ever restaurant Spring, has had a terrible year. When I interviewed him last December (see article here), he was full of optimism about a new space near the Louvre: We’ll add a lunch service so that people can come more spontaneously. And we’ll add [...]
A few months ago, I interviewed Daniel Rose for United’s Hemispheres magazine. During the two hours we spent together, his phone rang about 47 times. It wasn’t a good thing, he explained, because those callers wanted… a reservation. Rather than pick up and tell the would-be suiters that Spring was booked four months in advance, [...]
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