Cut Loose: (mostly) Older Women Talk about the End of ... - Page 21 Mr. Grimes has worn many hats at th. ''It is talk-compelling. William Grimes, former restaurant critic for the New York Times, discusses the history of New York's dining culture. By William Grimes January 14, 2011 5:45 pm January 14, 2011 5:45 pm. ''They hate cooking it and they hate thinking about it,'' Bobby Flay, the chef at Mesa Grill, said. William Grimes - The Rail Blog - The New York Times The dish, now served with a roasted tomato sauce, has never been off the menu since. Art took over. The Precarious Human Role In a Mechanistic Universe - Page 475 According to The . He is the author of four books on food and drink in the United States, including Appetite City: A Culinary History of New York. “Performances require an audience, but sculptures exist all the time.”. Grill painted on small canvases, but in 2014 she was given a solo show in a large Los Angeles gallery, forcing her to go bigger. At the Critics' Table. popularity original publication year title average rating number of pages. Found insideGrimes, William “Biff” (1950–), is an American journalist and the author of the influential Straight Up or on the Rocks: The Story of ... Former New York Times executive editor Bill Keller said that Grimes's byline “carries a signature, ... New York is the greatest restaurant city the world has ever seen. He is the author of four books on food and drink in the United States, including the recent work Appetite City: A Culinary History of New York. “I had never heard of Chelsea,” she said. Grill said. ''People respond to the smell of coffee and bacon in the morning,'' said Carrie Levine, the chef and owner of Good Enough to Eat, a cozy restaurant on the Upper West Side. She is fond of an expression that a friend once used: You know a painting is a painting when it has a face and looks back at you. ''All a chicken wants is to be the same every day, to eat his fill and be comfortable. 3.79 avg rating — 151 ratings — published 2009 — 4 editions. I think that's a sign of low intelligence.'' She rebounded with an exhibition at Momenta Art in Brooklyn in 2005, which included “White Teeth.” The work, five panels of sharpened porcelain teeth, honored the memory of Ota Benga, a Congolese pygmy with pointed teeth who was put on display at the 1904 Louisiana Purchase Exposition and the Bronx Zoo. A Matter of Taste: Serving Up Paul Liebrandt (2011) - IMDb Those who are not, but wish to know […] When Clare Grill started painting in college, she ran into a problem. The final scaffolding was removed on Wednesday from the highly anticipated and highly contentious facade of the Broad, the Los Angeles museum being built . After working with the German director Wim Wenders on “Until the End of the World” (1991) and “Faraway, So Close” (1993), she did postgraduate work in philosophy at the Academy of Fine Arts in Vienna. No one is complaining -- not in New York, where every weekend the faithful line up outside hot spots like Isabella's on the Upper West Side, or Friend of a Farmer on Irving Place, or E.J. William Grimes, February 1999 - December 2003: Grimes joined the paper in . Found inside2 “It was uneven”: “Holding Her Own with the Big Boys,” William Grimes, New York Times, November 19, 1995. 3 “Neil and Hanna”: HRC. 4 “The background is as monochromatic”: “Michael Mann: Hot Again with L.A. Vice,” Jamie Diamond, ... Bruni's memoir isn't the only book due out from a former Times critic. https://www.nytimes.com/1998/07/08/dining/at-brunch-the-more-bizarre-the-better.html. By William Grimes. He is the author of Straight Up or on the Rocks and My Fine Feathered Friends and the coauthor of the New York Times Guide to the New York City Restaurants 2004. There are numerous somethings in her show at Tibor de Nagy Gallery in Manhattan: four oil paintings, including one completed this year, and 18 works on paper from the past six years. What might Beringer have made of the ''Sunday Strollers' Brunch'' served at the Fifth Avenue Hotel in the 1940's, with its sauerkraut juice, its clam cocktails, its chicken liver omelet in Madeira, its calf's liver with hash browns, its Scotch woodcock? “I’m trying to continue exploring a little bit,” she said. But after years spent in daily struggle with hens who pecked his hands, he remains skeptical about the brain of the average chicken. Walter Sanders/Time Life Pictures, via Getty Images Diners in 1958 at Schrafft's, which proved there was greatness in simplicty. OBIT Filmmaker VANESSA GOULD with Subject/Former New York Times Obituaries Writer BRUCE WEBER Wednesday, April 26, 7:00 show (Q&A) Friday, April 28, 7:00 show (Q&A) & 9:20 show (Intro) William Grimes has been a reporter at The New York Times for more than 25 years. He's in town for just a few hours, and it's Thursday. Presence and absence weave their way through Jamie Isenstein’s work. New, 11 comments. “It’s like an important conversation,” she said. Found inside – Page 204“The Suitcase,” Mad Men: Season 4, Episode 7, AMC, New York City, September 5, 2010. 29 William Grimes, “Joseph Baum, American Dining's High Stylist, Dies at 78,” New York Times, obituaries, October 6, 1998, n.p., ... At Cafe Botanica, in the Essex House, patrons glide past a buffet table that starts with Danishes and bagels on one end, moves quickly to a mountain of peeled cold shrimp, and takes a sharp left turn toward a medley of Oriental dishes like vegetable dumplings with a soy dipping sauce and a three-color seaweed salad. In a playful mood, she would sneak up on the most nervous cat in the yard and cackle unexpectedly, propelling the victim into a three-foot vertical leap. He demanded ''everything good, plenty of it, variety and selection.'' Found inside – Page 34Some of America's top culinary writers have been attracted to the New York Times. William Grimes arrived at the New York Times in 1989 and since then has written extensively about food, including restaurant reviewing. He is the author of "Straight Up or On the Rocks: The Story of the American Cocktail," "My Fine Feathered Friend," about a chicken that came to live . Found inside – Page 184William Garry, “Letter from the Editor: Chewing on the Comfort Question,” Bon Appétit 45, no. ... of the existence of the DB Burger in 2001, see William Grimes, “Midtown Playground for an Uptown Chef,” New York Times, August 22, 2001. A revised and expanded social history of social drinking and the cocktail in America discusses 350 years of drinking history--from colonial taverns to today's watering holes--and features more than one hundred recipes, including many new ... The digital future continues to unfold at American art museums. The painting still had an available logic, but not anything that you could explain. “It wouldn’t be interesting to me to make the work if I only had a formal interest,” she said. Found inside – Page 249His own kitchen is now used by rising and established chefs to showcase their cuisine for paying foundation members and guests seated throughout the house. See beard, james. William Grimes (b. 1950) is a New York Times writer and the ... The price of a single paper depends New York Times Guide To New York City Restaurants 2005 (New York Times Guide To Restaurants In New York City)|William Grimes on many factors. In “Rug Rug Rug Rug Rug” (2009), her arms and legs stuck out from underneath a three-rug overlay — wolf, sheep and bear — with an Oriental rug on the floor. Mr. Jemison did admit that the domestic turkey is probably the gold standard for stupidity. After graduating from Earlham, she held on to the idea of becoming a social worker, but an internship at the National Museum of African Art, part of the Smithsonian Institution, pulled her back into the world of ceramics, as did a stint near Charlottesville, Va., where she lived in a yurt and learned how to use a Japanese wood-fired anagama kiln. Grimes dated Elon Musk, the billionaire CEO of Tesla and SpaceX, for three years before the pair said they broke up in September. She began making ceramics. Unlike other restaurant guides, every review describes the best dishes to order, evokes the. She had a certain wily intelligence, always managing to keep me at arm's length without actually breaking into a full, panic-stricken run. . The stories are penned by well-known Times writers like William Safire, Frank Rich, Anna Quindlen, Serge Schmemann, Russell Baker, Nan C. Robertson, Thomas L. Friedman, Linda Greenhouse, Bill Keller, Clyde Haberman, Paul Goldberger, Francis ... “Just to produce.”, Hokusai’s wave, crashing in sparkling pixels, shares a giant video screen with images of martial arts fighters. Appetite City: A Culinary History of New York. Mark Grimes Assistant Professor at University of Houston, Program Director for Master of Science in MIS Houston, Texas, United States 500+ connections This is beyond the capacity of small children. More than a century later, Beringer's template for brunch remains as valid as the day it was created, perhaps because, in drafting his culinary declaration of independence, he was not overly specific about what dishes should be served. Found inside – Page 344The NMAI in Historical and Institutional Perspective,” American Indian Quarterly 29 (Summer–Fall 2005): 511–542; William Grimes, “The Indian Museum's Last Stand,” New York Times Sunday Magazine, November 27, 1988, 46–52. Paul Liebrandt is one of the most talented and controversial chefs in the food world and the youngest chef to have received 3 stars from the New York Times. She stayed on even after they divorced in 1961. If chefs seem to be taking license with brunch, that's because freedom is written into the charter of this oddity among meals. ''Brunch people tend to be very fussy,'' Marc Propper, the owner of Grove in Greenwich Village, said. “They had a housekeeper who let me in, and she was really confused,” she said. A couple bought the piece and installed it in their home. “I thought, ‘Yeah, I could do that.’ ”. What's so odd about that? Ms. Isenstein studied art at Reed College in Portland, Ore., her hometown, and gravitated early on to a blend of performance art, installation art and body art, to which she applied a Surrealist, witty spin in the manner of Magritte. The list of special requirements goes on and on.'' Found inside – Page 352exhibition , see Judith H. Dobrzynski , ' Glory days for the art museum ' , New York Times , 5 October 1997 , S2 . p . ... 47 King , ' Monster mash ' ; Fitzgerald , ' Who said they were extinct ' ; Magiera , ' Dinomight ; William Grimes ... Found inside – Page 170“Excerpts from Clinton's and Gore's Remarks on the Ticket,” New York Times, July 10, 1992, p. A-16. See also R. W. Apple, Jr., “Behind Clinton's Choice,” New York Times, July 10, 1992, pp. A-1, A-18. 122. William Grimes, “Film Tribute ... “What I’m doing now is not that different from what I was doing in college,” she said. Found inside – Page 241Janet Maslin, “The Screen: 'Vernon, Florida' Looks at Town's Eccentrics,” New York Times, October 8, 1981, C14; “Vernon, ... William Grimes, “Oscar Rules Change for Documentaries,” New York Times, July 13, 1995, C13, C16. 14. Ruth Reichl was the editor in chief of Chickens exist in stable social groups. By William Grimes. The Jazz Age even created a novelty, a kind of second brunch that filled the gap between dinner and the last, mad grab for excitement as dawn poked its intrusive rosy finger into the party. Or a lunch that's organized around a stack of buckwheat pancakes. The artist is out. '', Ms. England said, ''I like those places that have that homey, baked-goody sort of feel.''. F. Scott Fitzgerald, Uncut, in a New Edition of Short Stories. Isabella's, a 195-seat restaurant on Columbus Avenue, serves 1,000 or more. Join Facebook to connect with William Grimes and others you may know. While chickens can survive a rainstorm outside, turkeys will look skyward and drown as their throats fill with water. “Every now and then I have a rapid idea and I start doing something on paper,” she said. Ms. His book Appetite City: A Culinary History of New York, takes us from the . ''We had a lot of mashed potatoes left over one Saturday night, and I remembered some sardines I'd seen at Murray's Cheese Shop, packed in salt,'' said David Page, Home's owner and chef, explaining the origin of the dish. In her documentary videos, installations and multimedia talks, the German artist Hito Steyerl splices opposites, forges unlikely conceptual alliances and creates conundrums. Taylor also notes that Grimes's narrative is one of the first to refer to its author as a slave in the title. As projected images light up around her, she describes a “Matrix”-like hall of mirrors in which power flows to the lords of digital media, information technology is a tool of oppression and arms manufacturers strike unholy alliances with corrupt political elites. The story started to fade.” Her current paintings allude to early American sampler embroidery, with hints at leaf forms and letters. She also seemed to have a sense of fun, as well as a dark (dare I say brooding?) NY Times food critic, William Grimes, likened Paul to 'a pianist who seems to have found a . In his more than 20 years with the newspaper he has been a story editor at the Sunday magazine, a culture reporter, a Broadway columnist and a book critic. Previously he was a reporter in the Culture and Styles sections, and, before that, a nonfiction book critic for . William Grimes, former restaurant critic for the New York Times, discusses the history of New York's dining culture. Found inside – Page 3867. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. Ibid. William Grimes, ''T68. William Grimes, “The Antiquities Boom — Who Pays the Price?'' The New York Times, July 16, 1989, 17, Column 1. Kaiser (see Reference 24). From boarding houses to oyster bars to soup stand to pie stalls, food to buy was certainly available but in no way could it be considered a dining . Not until 1990 did she have her first solo show in New York, at the Holly Solomon Gallery. “And it still is. Fold in the pecans, coconut, strawberries and pineapple. A Timeline of All New York Times Restaurant Critics. by Amanda Kludt @kludt Sep 16, 2011, 7:30am EDT . The former restaurant critic for The New York Times presents some of the restaurants he considers New York's best of all time. Found insideWilliam Grimes, “Four Seasons, Lunch Spot for Manhattan's Prime Movers, Moves On,” New York Times, July 8, 2016, https://www.nytimes.com/2016/07/10/nyregion/four-seasons-lunch-spot-for-manhattans-prime-movers-moves-on.html. ''Any restaurant that's open for brunch is packed,'' said John Villa, the executive chef at Park View at the Boathouse, in Central Park. Perhaps most persuasive is the chicken's intriguing ability to understand that an object, when taken away and hidden, nevertheless continues to exist. Bring sauce to a simmer, add meatballs and simmer . Mr. Found inside – Page xOuting a Former Critic As William Grimes is no longer the restaurant critic for the New York Times, I can write this without blowing his cover. Below is his description from one restaurant. While veteran critics such as Mimi Sheraton, ... After two years of failed negotiations aimed at forcing KFC to introduce more humane practices into the raising and slaughtering of chickens, PETA announced last week that it would start a worldwide ''Kentucky Fried Cruelty'' campaign, distributing posters, stickers and leaflets that feature a cartoon Colonel Sanders grinning wickedly as he slices open a live bird. They have 24 distinct cries that communicate a wealth of information to one other, including separate alarm calls depending on whether a predator is traveling by land or sea. William H. Grimes is a reporter for the Obituaries department of The New York Times. Or House & Garden's brunch recipe, offered in 1952, for rice almond pancakes served with herbed shad roe? ''We had to draw the line somewhere. After earning an M.F.A. Week after week, the restaurant critics for The New York Times have written on food, service and the dining scene. 's Luncheonette on the Upper East Side. Found inside – Page 182John O'Connor, “Time to Let Go of Laura Palmer,” New York Times, October 2 1990, http://www.nytimes.com (accessed March 5, 2009). 2.Ibid. 3. Ibid. 4. William Grimes, “Television; Welcome to Twin Peaks and Valleys,” New York Times, ... Found inside – Page 21William Grimes, New York Times, March 25, 2005, http://www.nytimes .com/. 3. Ibid. Grimes refers to an article by John Eakins in the journal Narrative. 4. See also Helen Fisher, Why We Love: The Nature and Chemistry of Romantic Love ... Now, it turns out, a lot of the words were missing, excised by editors at The Saturday Evening Post, where all . Tell us what you think of it at The New York Times - Dining - Food. The entire process takes about 40 minutes. New York is a tough town. The installation, a constellation of “performance sculptures” evoking the paranormal, has as its centerpiece “Mechanical Bed,” a neatly made twin bed whose quilted blue cover and top sheet, manipulated by an invisible hand, peel downward, as if a ghost were arising from slumber. New York Times Guide To New York City Restaurants 2004 by William Grimes available in Trade Paperback on Powells.com, also read synopsis and reviews. But the artist will be in. Even so, Mr. Evans conceded, ''I don't think an argument based on chicken intelligence is going to go anywhere.''. William Grimes arrives at the Knickerbocker Hotel in Times Square with a sackful of Champagne. By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. Found inside – Page 262James Gavin, Stormy Weather: The Life of Lena Horne (New York: Simon & Schuster, 2009), 207. 120. ... William Grimes, “Hilda Simms, Actress, Dies at 75; Broadway Star of Anna Lucasta,” The New York Times, February 8, 1994, D22. 110. Donkey cheese is irresistible, or at least articles about it are. “It was the last stronghold of Japanese lefties from the ’70s,” Ms. Steyerl said. It would promote human happiness in other ways as well. By William Grimes August 7, 2010 12:02 pm August 7, 2010 12:02 pm 12:18 p.m. | Updated Tony Judt , the author of "Postwar," a monumental history of Europe after World War II, and a public intellectual known for his sharply polemic essays on American foreign policy, the state of Israel and the future of Europe, died Friday. Mr. Villa said: ''To me, it's one of the hardest menus to write. Boy Meets Bird.Boy Gets Bird.Boy Loses BirdAn Urban Folktale.One day in the dead of winter, New York Times restaurant critic William Grimes looked out the window into his backyard in Queens and saw a chicken, jet black with a crimson comb. Found inside – Page 176William Grimes, “The Ridiculous Vision of Mark Leyner,” New York Times Magazine, September 13, 1992, 35, 51,64,65; comment on drugs 51. 22. Mark Leyner, My Cousin, My Gastroenterologist (1990; New York: Vintage, 1993). 23. By William Grimes December 31, 2014 5:21 pm December 31, 2014 5:21 pm. Found inside“We didn't think she was up to much”: William Grimes, “'Mockingbird'Author, Elusive Voice of the Small-Town South,” New York Times, February 20, 2016. “You have one year off from your job”: Ibid. “No honey, it's not a risk”: Charles J. william grimes; advent of bijou-type restaurants; lobster palaces; new york was not the first city in america with restaurants; next restaurants started to emerge in times square after 1904; willaim grimes: former restaurant critic for the new york times; hotels and boarding houses tended to be the first establishments with restaurants The first is a documentary account of a couple, one a YouTube dancer, the other a video game programmer. Bill was an accomplished athlete: captain of his high school lacrosse t Online Art Buying Rises in New Market Report. “I do work practically every day now, but a lot less, which disturbs me. “I tried not to be an artist for a really long time,” she said in an interview at Tilton Gallery, the site of her current show, “Moulting.” “But at a certain point I realized I was not going to stop doing it.”, The studies did not go to waste. Still, the Mensa chicken might be a hard sell. Found inside – Page 346SIXTEEN: With Knife and Fork in New York 311 315 316 317 317 318 318 318 319 320 321 321 321 324 324 325 325 327 the first restaurant I reviewed: William Grimes, “Coach House: Attempting a Sequel,” New York Times, May 19, 1999, p. F1.

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