I ate at Spring on Friday night, along with two other writers who have already published accounts of the very same meal. I’ll spare you the repetition and simply direct you to these reviews by Barbra Austin and Adrian Moore. You might also like to read the review by Mr. Lung from the following night, [...]
I will admit, as much as I’m looking forward to the next phase, that I miss Spring. Not the season, but the place. Daniel Rose’s Spring Restaurant was for years my favorite Paris table. I wasn’t alone in feeling that way – by the time Rose closed the doors in order to reopen in central [...]
The men and woman in blue (the team comprised of Daniel, Mary-Aude, Josh, Sylvain and Fabrice) were mightily outnumbered last night as their new épicerie was stormed by a mob of gourmands with a nose for free wine and snacks. For the lucky/sturdy souls who managed to battle through the bloggers, there were winemakers (Catherine [...]
A few weeks ago, I wrote about the opening of Table 28 before I had actually been. That was the backstory. This is the rotisstory. Sunday night I stepped in out of the rain and said hello to my dinner. “Robert,” having just descended from the spit, was resting quietly on the counter. The suckling [...]
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 [...]
As promised, Daniel Rose hosted an indoor picnic de luxe last Saturday at Spring restaurant in the 9th. On the menu: lobster rolls, duck-fat french fries (a nod to Hot Doug?) and some very cold champagne. We arrive late (quelle surprise) after a noisy afternoon at the Villette Sonique music festival. Walking in around 9pm, [...]
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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