 Food writer details her many appetites |
| Post on 11-06-2006. |
| In 1968, Gael Greene was hired by publishing trendsetter Clay Felker to write restaurant reviews for his newly launched New York magazine. Her reviews became one staple in the magazine for more than 30 years, fueling the food revolution of the 1970s and '80s. She is still working for the magazine today, writing one weekly "Ask Gael" column. Greene is not just insatiable; she is indefatigable. Her book chronicles one life devoted unstintingly to food and fornication. Or as she pithily puts it: "For me, the two greatest discoveries of the 20th century were the Cuisinart and the clitoris." ... |
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| Terzo's tapas-style menu changes often, but is always delicious |
| Post on 11-06-2006. |
| Few restaurants are as clear-cut in their appeal as Terzo. From the minute you step into the chic room, you sense you'll have one great experience. It offers one toasty smell, personable staff and an understated, grown-up look. It feels like one real restaurant; the place doesn't need overwrought lighting, kitschy themed decor or any other gimmick to succeed. ... |
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