About Gael Greene
Photo: Steven Richter
In her role as restaurant critic of New York Magazine (1968 to January 2002) Detroit-born Gael Greene helped change the way New Yorkers (and many Americans) think about food.
"Everything You Always Wanted to Know About Ice Cream But Were Too Fat To Ask," "The Mafia Guide to Dining Out." and " Nobody Knows the Truffles I've Seen" were early pieces. In more recent years her annual roundup of New York City's dining favorites, Ask Gael, was a gourmand's collectible for many years and she continues to write a weekly Ask Gael column for NYM. Earlier she worked at the New York Post.
As co-founder with James Beard and a continuing force behind Citymeals-on-Wheels as board chair, Ms. Greene has made a significant impact on the city of New York. Citymeals, the largest public/private partnership in the country, has raised $200 million in its twenty-six-year history to help feed the city's frail elderly shut-ins.
Ms. Greene's memoir, "Insatiable, Tales from a Life of Delicious Excess" was published April, 2006. Earlier non-fiction books include "Delicious Sex, A Gourmet Guide for Women and the Men Who Want to Love Them Better" and "BITE: A New York Restaurant Strategy." Her two novels Blue skies, No Candy" and "Doctor Love" were NY Times best sellers.
Gael Greene
Articles used with permission of Gael Greene, Copyright 2008. All rights reserved. Steven Richter's photographs may not be used without permission.
Gael Greene's New York City Restaurant Reviews and more....
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The NYC Insiders Guide
for women who aren't kids
Gael Greene
Gael Greene's New York City Restaurant Reviews and more....
The NYC Insiders Guide
for women who aren't kids
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Editors Note: President and Mrs. Obama had date night this past weekend in NYC which included dinner at Blue Hill. A Gael Greene favorite, here's what she wrote a few years back.
Dec. 2004
Blue Hill. Crave a taste of summer.
The stunning intensity of a mint-touched pea soup and the heady bouquet of the roasted lobster’s pistou puddle distilled from the plantings of upstate fields send Blue Hill soaring to new heights for me. Driven by his longtime back-to-the-earth commitment, chef-owner Dan Barber now commutes most of the week to Blue Hill upstate, at David Rockefeller’s Stone Barns Center (914-366-9600). But he races back to town after dinner with the farm’s aristocratic gleanings and chickens that owe their astonishingly silken texture not just to brining and careful cooking but to a messianic cooling process involving five icy water baths en route to the cold box. Harvest permitting, morels and favas will jewel that miraculous bird. Poached and peppered foie gras wears a necklace of rhubarb. A sweet lettuce sauce naps spring-greens ravioli. Watch for anything in a pea-pistachio ragout. Luscious not-too-cooked pork (we ask for it rarish) is a festival of carrot-orange and romaine-green. Passion-fruit soufflé is justifiably a house signature, but I’d go with the season and finish on an organic high with fruit from nearby orchards.
75 Washington Place, 212 539 1776
