JS: Start with good bread and butter, then some raw oysters, some charcuterie and olives, a nice arugula salad, lemon and great olive oil, definitely some crudo, marrow bones, fresh anchovies and I’m thinking this question is unanswerable because the list is endless.
HL: Your favorite special occasion spot?
JS: It’s a toss up: Gilt, Marea or The Modern
HL: What’s your favorite NYC neighborhood?
JS: The West Village
HL: What do you like to do in the city on your days off?
JS: I like to make trips to Kitchen Arts and Letters, and to Korin [a store known among chefs for its knives]. I like to see a good movie and grabbing the anchovy sandwich at ‘witchcraft.
HL: Your favorite vacation destination?
JS: My favorite place that I have been is Florence, Italy… but I’ve never been and want to go to The Basque region of Spain.
HL: What’s your most memorable meal?
JS: Alinea in Chicago with my dad.
HL: What are your five favorite ingredients?
JS: Olive oil. Kosher salt. Lemon. Sherry vinegar. Uni.
328 West 12th St. at Greenwich St