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 2010. All rights reserved. Steven Richter's photographs may not be used without permission.
Gael Greene's New York City Restaurant Reviews and more....
Archives
The NYC Insiders Guide
for women who aren't kids
Gael Greene
The NYC Insiders Guide
for women who aren't kids
Home / Archives / Experts / NYC Nightlife / NYC Shopping / NYC Restaurants/ Food&Recipes / Reviews / Events / Books&Movies / About Us
 | ||||
Dean Poll Hires W Hotels Icon Chef Michael Wurster to Run Tavern’s Kitchen... If and When
W Hotel’s Michael Wurster, once chef of the now defunct Icon at W Court on 39th Street, signed a contract yesterday (January 21) to be executive chef at Dean Poll's Tavern Whatever when and if.
Considering that Poll has not yet signed his own contract with the city to take over the late landmark Tavern-On-the-Green, Wurster’s move suggests some refreshing all-round optimism.
With Tavern’s magical finery mostly sold off at auction last week, Poll, who runs the Boat House in the Park, faces major challenges. He must restore the Tavern’s rickety infastructure, make peace with the powerful union that has vowed to picket to the death, and come up with a new name if the courts decide that Warner Leroy’s trademark of Tavern-on-the-Green is legal.
The CIA-trained chef worked under Sottha Kuhn at Le Cirque, as well as for Alain Ducasse and Thomas Keller according to his bio. A locavore, of course, Wurster describes himself as a modern innovator paying homage to American classics. Examples: Sliced Sushi Tuna with Strawberries, Cucumber and Mojito Bubbles and Maine Sea Scallops Black and White, layered with truffles, served with braised artichoke ravioli, chipollini onions, arugula puree and foie gras emulsion.
