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Pete Wells Gives 2 Stars to Marco’s

Pete Wells Gives 2 Stars to Marco’s

This week, The New York Times restaurant critic Pete Wells reviews "Franny’s sophisticated brother" Marco’s in Prospect Heights, where he says the "small-scale spirit" of the original Franny’s survives with a "newfound maturity and comfort."

"The lights are gentler, the room more handsome, the tables less cramped," he explains. "The places are set with dead-grandmother silverware. At the bar of radiantly white marble, you can raise a bittersweet Italian aperitif, on the rocks or folded into a cocktail, then move to the table you reserved by phone, without having to slide past some toddler’s half-eaten pizza. It is among the most civilized first acts that dining in Brooklyn offers."

Chef Danny Amend, who "fought in the trenches at Franny’s" for six years, serves a menu that sounds like Italy but tastes like Northern California: "antipasti are followed by pastas that are succeeded by fish and meats." "There is a loose, Cal-Ital freedom to the way Mr. Amend spoons saffron-pickled fennel over oysters that have been rushed into and out of the wood oven," says Wells. "These oysters are hot and smoky, but still as fat and juicy as when they were raw."

Wells highlights Amend’s use of smoke as an "invisible" ingredient in his cooking: "I couldn’t always find it in the same dish from one week to the next, but it was always there in those oysters and gizzards, and on some nights it was there in three delicious main courses: the black sea bass that pulled apart into soft, glistening flakes; the spit-roasted pork loin with a crust of herbs; the lamb chops generously sharing their delicious pink juices with a bed of toast brushed with fresh dill." He adds, "Mr. Amend has a knack, all too rare, of building flavor without appearing to go to much trouble about it."

Another notable dish was the bowl of steamed Carolina gold rice, which Wells describes as "sweetly nutty, lightly vinegared and unnaturally fluffy." "…It cost $7, and if he would have asked, I would have given him my credit card and let him charge whatever he wanted."

"The level of service is like Manhattan," says Wells, which he notes at the beginning of the review was "not long ago" the highest praise for a Brooklyn restaurant.

For Wells' full review, click here.


Peter Luger's manager says its steaks are still 'the best you can eat' after scathing zero-star review from The New York Times

If you search on Google for the most famous restaurants in New York City, your first result will probably be Katz's Delicatessen. The second is likely to be Peter Luger Steak House.

The 132-year-old Brooklyn restaurant, which holds one Michelin star, is considered an institution in New York's dining scene. It is frequently named among the best steakhouses in the city, which is bursting at the seams with them.


Pete Wells Gives Meaty Greenpoint Neighborhood Spot Cherry Point Two Stars

This past fall, former Beatrice Inn head chef Ed Szymanski took over as the executive chef at Greenpoint neighborhood bar and restaurant Cherry Point, adding a meat-focused menu that earns praise from the Times critic Pete Wells, who doles two stars upon the British restaurant.

Since it opened in 2016, Cherry Point has made its charcuterie plates on site, and it continues to do so under Szymanski, who has also ushered in a meaty menu with British inflections. Fittingly, in addition to Beatrice Inn and the Spotted Pig, Szymanski previously cooked at London barbecue restaurant Pitt Cue. On some standouts among those meaty offerings on the menu at Cherry Point, Wells writes:

On any given night, you can drop in and marvel at the fried lamb ribs, their apple glaze augmented by broken coriander and fennel seeds and raw curls of shallot. The quail will be butterflied, grilled over charcoal and served on toast, with pickled prunes above it and a reduction swirled with port below. The duck breast will be seared down until the skin is a thin brown sheet next to pink and juicy meat. This is served with roasted, puréed celery root and brûléed pears.

“The plates are marked by a refinement and moderation that is not always achieved by other chefs in the guts-and-fat school of cookery,” the critic goes on to write. Fish and vegetable dishes, though sparing, leave their mark, too. He calls the smoked whitefish salad “energetic.” On the dessert menu, Wells finds the obligatory sticky toffee pudding “surprisingly but not unpleasantly cakelike.”

And the wine list receives his praise, too, boasting interesting offerings like apple wine and mead. Overall, Wells asserts that the neighborhood spot has become much more than a bar with food. Two stars.


NYT Critic Pete Wells Gives Two Stars to Team Alinea’s NYC Debut

Like New York critics before him, New York Times critic Pete Wells was not dazzled by the first-ever New York City project from Alinea’s Grant Achatz and Nick Kokonas. The Aviary and the Office, a pair of bars that first opened in the Alinea group’s home city of Chicago, get a tepid two stars from Wells inside their second location at the Mandarin Oriental Hotel.

Wells says the Aviary and the Office are “undeniably expressions of Mr. Achatz’s aesthetic, with his fondness for Rube Goldberg devices, audience participation, old ideas tilted off their usual axis and novel ideas launched into orbit.” In Chicago, Achatz and Kokonas took the same approach to cocktails as they did to food at Alinea, “a world-renowned gastronomic playpen where chefs send out fried chicken liver mousse made to look like volcanic ash, and where patrons suck the helium out of green apple taffy balloons,” as Eater NY critic Ryan Sutton describes it. Cocktail innovations, like the Porthole, which let guests watch infusions as they occurred in the glass, broke new ground.

But, at the Aviary at the Mandarin Oriental, the familiar aesthetic doesn’t translate to excitement. At the more adventurous of the two bars, “there’s no sense of arrival, nothing to suggest you’re entering the domain of a restaurant group that has always refused to do things the usual way,” Wells writes.

Drinks were both good and bad. The Science A.F., which Wells presumes is a reference to microbiologist Alexander Fleming, “took about five minutes and produced something that tasted like the fruit punch that might be served at a convention for designated drivers.” Wells admires the flavors of the Wake and Bake, but not “being asked by a server to stick my head inside the inflated plastic bag in which it is served, to see that it really did smell like an everything bagel.”

The Office, the Aviary’s classics-focused counterpart, was more impressive. “The two Offices are usually called speakeasies,” Wells writes. “This one looks to me more like the library of stately Wayne Manor.” But, the luxurious atmosphere comes at a cost: older spirits are as much as $500 per ounce. The food, also pricey, was worth the money, according to Wells: “Steamed mussels in cream with leeks and bacon are $35. If any pot of mussels is worth that much money, this is it.”

In Chicago, the Aviary is a defining experience, but in New York, this isn’t quite the case. Wells compares the two bars to magic tricks: Drinks at the Aviary “are like elaborate magic tricks with metal boxes into which the beautiful assistant will vanish. Somehow, the boxes upstage the assistant. The cocktails at the Office are more like close-up card tricks. My favorite is: Mix me a drink and I’ll make it disappear.”


A Sprinkle, a Snapshot, a Sensation: My Dinner With Salt Bae

Halfway through dinner my lap was speckled with white crystals of salt dropped from the right hand of Salt Bae himself. Salt Bae hadn’t meant to salt my trousers, as far as I could tell. He was aiming for the rib-eye on the table in front of me at his new Midtown restaurant, Nusr-Et Steakhouse, but he had raised his fingers up to his scalp line before he allowed the salt to start its free fall, and a good deal of it had gone wide of the mark.

I was thrilled, of course. I had a souvenir of the gracefully stylized and mildly preposterous gesture that is the basis of Salt Bae’s fame, the source of his nickname, and the point of his restaurant. Of course, everybody in the dining room was there for souvenirs, but the other suckers would have nothing to show off but a photo or video. I had a pair of trousers that Salt Bae had seasoned like a steak.

The perceptive reader will have already spotted the flaw in my thinking. Because my souvenir would vanish the moment I stood up, the only way to show it off would have been calling my friends to come see me in my chair at Nusr-Et. So in the end I simply pointed my phone at my fly and snapped a picture.

A few years ago, restaurants were still a refuge from the electronic grid, places where we could eat and talk without converting existence into digital form. Phone cameras changed that, and now it often seems that the point of going out to eat is to post a digital image proving we were there.

Nusr-Et takes this process to its inevitable conclusion. It is a restaurant that recreates many times a night the viral Instagram video through which a man named Nusret Gokce became a meme called Salt Bae that encourages paying customers to recreate nearly identical videos of Mr. Gokce in action and invites them to post those videos to Instagram, where they can entice other people to come and see the meme made flesh for themselves. In its perfect circularity, its pure subordination of lived experience to mediated experience, Nusr-Et may be New York’s first true 21st-century restaurant.

Image

It may surprise some New Yorkers to hear that Mr. Gokce’s career as a restaurateur is not a social media creation. He already had a chain of Nusr-Et steakhouses and burger places based in Turkey before his brief Instagram video, “Ottoman Steak,” lit up screens around the globe a year ago. Without that quick movie of his carving and salting technique, though, it’s unlikely that anybody would have paid attention a few weeks later when he announced plans to open a New York branch on the ground floor of Black Rock, the CBS tower.

Because Mr. Gokce has been doing this since 2002, the new restaurant, which opened three weeks ago, is not as much of a mess as you might expect. But on the evidence of my one meal there, it is still messy around the edges because he is now doing it in New York, a city filled with booby traps for the unwary newcomer.

Most of the chaos accumulates in drifts around the entrance, where hosts try cheerfully but often ineffectively to dispatch the hungry crowd to empty tables. One of my guests was late so I can’t blame the restaurant for not seating us right away, but once we were all there we passed a strange half-hour at the bar. We felt invisible for a while, then suddenly three people in a row came and promised to find us a table right away, and then they each disappeared. For a long time the only thing that happened was that the bartender couldn’t find the credit card I’d handed over when we’d arrived.

When it finally turned up inside a server’s apron, I paid for two rounds of drinks for four people. This came to around $180, including a mandatory 18 percent service charge. This, sadly, is not far from the going rate for cocktails that are made painstakingly, but these weren’t. The house old-fashioned, reportedly made with ginger syrup and Scotch, tasted like rye, sugar and water. Smoked Negronis, poured from a smoke-filled wine decanter, tasted as if they’d been burned.

Things looked up once we were led to the dining room, on the far side of an open kitchen fronted by a fully loaded meat case. In Turkey, Mr. Gokce gets his beef from a dedicated ranch. In Manhattan, like everybody else, he buys from Pat LaFrieda, supplemented by cuts from Master Purveyors in the Bronx.

I understood why there was so much meat on display when I saw the menu: It is almost all beef, start to finish. I’ll admit to feeling relief on hearing they were all out of an appetizer called “meat sushi,” but I did like the tartare, chopped and jazzed up on a tableside cart by a nice waiter named Marco. He finished the job by sprinkling salt flakes from on high, in a pale imitation of the master’s style. Poor Marco, I thought. It must be like having to open for Beyoncé when the only song you know is “Single Ladies.”

After two pleasant if unremarkable salads we were on to the “spaghetti steak,” strips of very tender seared steak gleaming with melted fat we were encouraged to twirl the meat around our forks, like pasta.

What to Cook This Weekend

Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Gabrielle Hamilton’s ranchero sauce is great for huevos rancheros, or poach shrimp or cubed swordfish in it.
    • If you’re planning to grill, consider grilled chicken skewers with tarragon and yogurt. Also this grilled eggplant salad.
    • Or how about a simple hot-dog party, with toppings and condiments galore?
    • These are good days to make a simple strawberry tart, the blueberry cobbler from Chez Panisse, or apricot bread pudding.
    • If you have some morels, try this shockingly good pan-roasted chicken in cream sauce from the chef Angie Mar.

    “This is cuckoo, it’s going to melt in your mouth,” we were told, and it did. For sheer softness, though, it didn’t hold a candle to the lokum. Named after Turkish delight, this is tenderloin in thin slices that are passed over the grill just long enough to mark them. I usually prefer steak that gives me something to chew on, but I was glad to be introduced to lokum.

    Then we shared a cheeseburger, cut into quarters, and drippingly full of flavor. It would have been better on a fresher roll it could have done without the potato sticks. The meat was hard to argue with, though.

    Yet something was missing. Or, to be exact, someone.

    And then he was there, at our table. He wore a snug, white T-shirt with a thin gold chain under the scoop-neck collar. His black hair was pulled back in an abbreviated ponytail. His eyes were hidden behind round reflective sunglasses. I wonder if he ever wishes he’d worn another outfit on the day “Ottoman Steak” was filmed. It is too late to turn back now. Without the scoop neck and the mirrored shades there is no Salt Bae, and Salt Bae was what everybody in the room had come to see.

    The ritual of carving and salting our Ottoman steak proceeded exactly as I knew it would. No surprises, no speeches, no slips, although he did wear a latex glove in deference to local health codes. Mr. Gokce has only one move, but he performs it with total confidence, and as anybody who’s ever been on a dance floor knows, that’s enough. Somebody at the table captured the whole thing on video, and the four of us took our places as nodes on the global Salt Bae network.

    Oh, we ate the steak, too. It was rare in patches and medium-rare in others, but apart from that it was terrific. The mashed potatoes were awful, but then Mr. Gokce has never pretended to be Spud Bae.

    Much as I enjoyed meeting an obliging human meme, I was distracted by unwelcome thoughts all night. The most annoying one was money. The Ottoman steak is substantial, and $130 is not an unparalleled price for a rib-eye in New York. But the spaghetti steak and the lokum were each $70 for what I’d guess was about eight ounces of beef. The salads, a giant step down in appeal, cost $25 each the clump of potatoes, like most of the other sides, was $15.

    One day, the prices will stay behind while Mr. Gokce leaves New York to salt other steaks and other laps. Without him, the dining room will be even stranger than it is now.

    Dessert is the only course that suggests Mr. Gokce’s homeland. There is only one sweet, an imported baklava baked in a round pan and sliced like pizza. Served in wedges, it is much better on its own than with a bland layer of stretchy Turkish ice cream sandwiched inside. With it, you can have a cup of Turkish coffee.

    I like my Turkish coffee stronger and thicker, but the real missed opportunity here was that it had already been sweetened. Surely the moment calls for Sugar Bae.


    Though it opened in 2005, this Midtown steakhouse feels like a relic from the 1940s. Jackie Mason and Woody Allen were some of the boldface names who caught Marian Burros’s attention while she waited for her food.

    In a retro room in the East Village, steakhouse fans will find a menu that veers from the traditional: duck lasagna, roasted chicken and pork belly Chinese-barbecue style. But there are steaks, too.

    Though it is a Korean barbecue restaurant, Cote ages its prime beef up to four and a half months in the basement of the Chelsea restaurant. A reasonably priced butcher’s feast gives diners the opportunity to try several cuts, along with ample banchan.


    Then, it was time to actually try the jumbo shrimp cocktail.

    Will found the look of the plate, which came with four large shrimp and three lemon wedges, to be a bit strange.

    "That's a weird way to present shrimp cocktail," he said. "They just look sort of dumped on."

    He also wasn't a huge fan of the texture, finding the shrimp to be quite rubbery. But Will did like the taste and thought the cocktail sauce complemented it well.

    I liked that the shrimp were super meaty, reminding me of the prawns I used to eat when I lived in Australia. I didn't mind their chewy texture, probably in part because I kept dunking them in the cocktail sauce — which I thought had a nice tang.


    Contents

    White was the third of four boys born to English chef Frank White and Maria-Rosa Gallina, an Italian emigrant from Veneto. White left Allerton High School in Leeds without any qualifications and decided to train as a chef, initially at Hotel St George in Harrogate and then at the Box Tree in Ilkley. In 1981, he went to London with "£7.36, a box of books and a bag of clothes", [3] and began his classical training as a commis with Albert and Michel Roux at Le Gavroche.

    He continued his training under Pierre Koffman at La Tante Claire, moving to work in the kitchen of Raymond Blanc at Le Manoir, [8] and later with Nico Ladenis of Chez Nico at Ninety Park Lane. He then branched out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant Mario Batali. [3]

    In 1987, White opened Harveys in Wandsworth Common, London, where he won his first Michelin star almost immediately, and his second a year later. [9] He also won the Newcomer Award at the 1987 The Catey Awards, run by The Caterer magazine.

    During his early career working in the kitchen at Harveys, White regularly ejected patrons from the restaurant if he took offence at their comments. [10] When a customer asked if he could have chips with his lunch, White hand-cut and personally cooked the chips, but charged the customer £25 for his time. [10] During his time at Harveys he would regularly act unpredictably, from throwing cheese plates onto the wall to assaulting his head chef who had recently broken his leg. "I used to go fucking insane", White said about this time. [11] A young chef at Harveys who once complained of heat in the kitchen had the back of his chef's jacket and trousers cut open by White, wielding a sharp paring knife. [12] White once made Gordon Ramsay cry when Ramsay worked for him in Harveys early in Ramsay's career. "I don't recall what he'd done wrong but I yelled at him and he lost it. Gordon crouched down in the corner of the kitchen, buried his head in his hands and started sobbing." [13]

    Besides Ramsay, White's other protégés who worked at Harveys were notoriously Phil Howard, Stephen Terry, and Éric Chavot. [14]

    He later became chef-patron of The Restaurant Marco Pierre White in the dining room at the former Hyde Park Hotel, where he won the third Michelin star, and then moved to the Oak Room at the Le Méridien Piccadilly Hotel. [15]

    In 1994, at the age of 32, White became the first British chef to be awarded three Michelin stars and the youngest chef to achieve three stars to that point. His record was superseded by Massimiliano Alajmo in 2002, who achieved three stars at the age of 28. [16] [17]

    Although White worked for seventeen years to pursue his ambition, he ultimately found that, in spite of his accomplishments, recognition and fame, his career did not provide him with adequate returns in his personal life. So, in 1999, he retired and returned his Michelin stars. [18]

    "I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself." [19]

    Retirement Edit

    White announced his retirement from the kitchen in 1999 and cooked his final meal for a paying customer on 23 December at the Oak Room. [3] He also returned all his Michelin Stars. After his retirement, he became a restaurateur. Together with Jimmy Lahoud, he set up White Star Line Ltd, which they operated together for several years before ending their partnership in 2007. [20]

    In 2008, White opened the MPW Steak & Alehouse [21] with James Robertson in the Square Mile in London. As co-owners, since 2010 they have also operated the Kings Road Steakhouse & Grill [22] in Chelsea. James Robertson had worked for White as a maître d'hôtel, between 1999 and 2003. Since May 2016 the two restaurants have become the London Steakhouse Co, [23] a successful partnership and are, as of June 2018, the only restaurants worldwide in which White is a major shareholder.

    White had a stake in the Yew Tree Inn, a 17th-century dining pub near Highclere in Hampshire, although following an acrimonious falling out with his business partners the pub was sold. This was the setting for much of "Marco's Great British Feast", screened on ITV in the summer of 2008. In January 2009, it was reported that White was to charge £5 for a pint of real ale at the venue, making the Yew Tree "one of the most expensive places to drink British real ale in the country". [24] White said: "Most pubs undercharge. You're not just paying for beer, you're paying for the place you drink it in and the people who serve it." [25] [ better source needed ]

    In 2010, White met businessman Nick Taplin, owner of a four-star hotel in North Somerset (UK) called Cadbury House and operator of other venues in the UK. Taplin was looking to improve the in-house restaurant offering across his hotel estate and in October 2010, following discussions with White, opened a Marco Pierre White Steakhouse Bar & Grill at Cadbury House as a franchisee. This was closely followed by restaurants at Hoole Hall and The Cube.

    As more hotel owners started making enquiries about a Marco Pierre White restaurant, in 2013, White developed a master franchise with Taplin, and together launched Black And White Hospitality. The business operates a franchise model allowing property owners or investors to open one of the eight Marco Pierre White branded restaurants within their property including Marco Pierre White Steakhouse Bar & Grill, Mr White’s English Chophouse, Wheeler's of St James’s Oyster Bar & Grill Room, Koffmann & Mr White's, Marco’s New York Italian, Wheeler’s Fish & Chips, Bardolino Pizzeria Bellini & Espresso Bar and Marconi Coffee & Juice Bar. [ citation needed ]

    White has published several books, including an influential cookbook White Heat, an autobiography called White Slave (entitled The Devil in the Kitchen in North America and in the paperback version), [26] and Wild Food from Land and Sea.

    Hell's Kitchen Edit

    In September 2007, White was the Head Chef in ITV's Hell's Kitchen television series. [19] [27]

    At one point during the series, controversy ensued when White said, "I don't think it was a pikey's picnic tonight." The remark prompted criticism from the Commission for Racial Equality. However, the show was defended by an ITV spokesman, who indicated that warnings about its content were given before transmission, and that White's comment had been challenged by one of the contestants, Lee Ryan. [28] The book accompanying the show, Marco Pierre White in Hell's Kitchen, was published on 23 August 2007 by Ebury Press.

    White returned to ITV's screens to present the 4th series of Hell's Kitchen in 2009.

    White presented Hell's Kitchen Australia for the Seven Network which aired in 2017. [29] Following comments made by Masterchef judge Matt Preston about White's son's spending $500,000 of his father's money on drugs and prostitution, [30] White joined this rival programme in retaliation. [31]

    Knorr Edit

    White is seen in UK adverts for Knorr stock cubes and stock pots, a Unilever brand. In answer to criticisms that he had "sold himself out as a chef" by acting as a brand ambassador for such products he said, "by working with companies like Knorr it allows me to stand onto a bigger stage and enrich people's lives. Michelin stars, they're my past." [32]

    Other TV work Edit

    On 18 March 2008, it was announced that White would be the host of an American version of the Australian cooking competition series The Chopping Block. [33] The series, produced by Granada America, the production company behind the American version of Hell's Kitchen, aired on NBC in March 2009 but was pulled after three episodes due to low ratings. After a three-month hiatus, Chopping Block returned to complete its season. [34]

    On 6 July 2011, White was a guest judge on Masterchef Australia mentoring the cooks in an elimination round. On 15 June 2014, White began a week-long appearance on Masterchef Australia presiding over a mystery box challenge, an invention test and a pressure test. On 17 May 2015, White began his second week-long appearance on Masterchef Australia, in Week 3 of Series 7. On 12 July 2015, he returned for a second week on Masterchef Australia Series 7, entitled "Marco Returns Week". On 8 May 2016, White began his third year running, and fourth week-long appearance on Masterchef Australia, this time Week 2 of Series 8. [ citation needed ]

    On 27 August 2011, White was a houseguest on the UK version of Celebrity Big Brother to set a cooking task. [35]

    In 2012, White fronted a new show for Channel 5 called Marco Pierre White's Kitchen Wars. It saw the UK's best restaurant partnerships balance food with front of house service, fighting for a place in a specially designed studio restaurant, where the top couples are each given their own kitchen and set of diners to impress. [36] It received positive reviews from critics in The Guardian and The Independent. [37] [38]

    White was a principal judge in Masterchef Australia: The Professionals, which started on 20 January 2013. [39] [40] White co-hosted the show with regular Masterchef Australia host Matt Preston.

    On 11 December 2014, White appeared on the South African version of Masterchef which aired on M-Net. He had a cook-along in the final challenge in the finals between Siphokazi and Roxi. [ citation needed ]

    On 6 September 2015, White appeared on the New Zealand version of MasterChef which aired on TV3 (New Zealand). He was the Head Chef/Mentor of a team challenge consisting of the final 8. [ citation needed ]

    Controversy Edit

    Matt Preston Edit

    Following comments made by MasterChef Australia judge Matt Preston about White's son's spending $500,000 of his father's money on drugs and prostitution, [30] White joined the rival programme Hell's Kitchen Australia in retaliation. [31] In 2016, whilst on The Kyle and Jackie O Show, Preston was asked about Marco Jr.’s time on Big Brother UK, which included his alleged on-air sex and the above admission of purchasing illicit drugs and sex workers. Preston said: "I think it is that terrible thing when you have kids that go off the rails. the drugs might be a little bit of a worry". Since quitting MasterChef Australia, Marco Sr has said that "I will never forgive that man [Preston]…with my hand on my mother's grave I will get that man." [41]

    English wine and West Country food Edit

    In September 2017, White opened a new restaurant in Plymouth, Devon. At the opening, he was critical of the quality of English wine, describing it as "nonsense" and caused controversy [ clarification needed ] by saying, '"London is the No 1 food destination, full stop. It has the talent and (the people who can pay) the prices . How many three-Michelin-star restaurants does Cornwall have? None." [ citation needed ]

    He went on, however, to praise the efforts of a rival hotel in the city, the Duke of Cornwall, describing it as "a lovely place". He also added that while he had not eaten food produced by Nathan Outlaw, a Cornish Michelin star chef, he had read his books and seen his recipes and believed "he cooks very well". [42] [43] [44]

    White has been married three times. His first wife was Alex McArthur they were married at Chelsea Register Office on 8 June 1988. [45] He has a daughter, Letitia, from the two-year marriage which ended in 1990. [46]

    White then met 21-year-old model Lisa Butcher at a London nightclub. They were engaged within three weeks. [47] Engaged for two months, Butcher sold the coverage of the wedding in a £20,000 deal with Hello! magazine. The wedding took place at the Brompton Oratory on 15 August 1992. [48]

    In 1992, White began a relationship with Matilde Conejero, the bar manager at The Canteen in Chelsea Harbour [49] and the couple went on to have two sons and a daughter. The couple married at the Belvedere restaurant in Holland Park on 7 April 2000. After White became friends with city financier Robin Saunders, Conejero suspected an affair between the two. White and his wife had a fight, after which White spent fourteen hours in the cells of Notting Hill police station in January 2005. [50]


    Guy Fieri and More Maligned Food Network Stars

    Guy Fieri's not the only celebrity chef to get skewered by critics.

    Guy Fieri's New Eatery Slammed in Review

    Nov. 15, 2012 — -- intro: Guy Fieri is licking his wounds after the New York Times eviscerated his new Times Square restaurant on Wednesday, calling critic Pete Wells' review of Guy's American Kitchen and Bar "ridiculous" and "so overboard."

    "I mean, I've read reviews —- there's good and there's bad in the restaurant business, but that to me went so overboard, it really seemed like there was another agenda," Fieri told "Today."

    Wells took down the Food Network star's 500-seat emporium with 34 rhetorical questions, including "Why did the toasted marshmallow taste like fish?" "When we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?" and "When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN! were you just messing with our heads?"

    Maybe Fieri can take heart in the fact that he's not the only successful Food Network star to get slammed by food critics and esthetes. Bad donkey sauce be damned, Fieri made $8 million last year, according to Forbes, thanks to his TV presence and restaurant chains.

    According to BuzzFeed food editor Emily Fleischaker, the discontent stems from the seeming disparity between the time Fieri and his Food Network cohorts spend on screen versus the hours they log in real kitchens (read: not TV sets).

    "Other food writers tend to have a negative attitude about celebrity chefs who spend no time in their own kitchen," she said. "They're sort of ignoring and skipping the part of being a chef that is not at all glamorous. You don't make a lot of money in the beginning. And part of it is just that these people are in your face all the time."

    In any case, Fieri can simmer and stew with these folks:

    quicklist: 1title: Paula Deentext: Butter lovers the world over consider Deen their queen, and peddling in high-fat foods has made her rich. According to Forbes, she made $17 million last year. But the Food Network star has long been criticized for her gut-busting recipes, no more so than when she revealed her type 2 diabetes diagnosis and endorsement deal with diabetes drug maker Novo Nordisk in January.

    "No Reservations" host Anthony Bourdain slammed her on Twitter, and later told ABCNews.com, "I think she's being disingenuous. Let's call it what it is. This is a big company that rolled out a new product, a diabetes drug, [with someone who was] selling doughnuts to children for years. I thought it was in bad taste. I made some cracks about it, and I walked into the whirlwind."

    Jose Andres, who won the James Beard Foundation's coveted Outstanding Chef Award this year, put it simply to CBS, saying, "I don't think that what Paula Deen did is the right thing. If I was her, I would go forward, and I will be telling people maybe what we did over the last 10 years maybe was not the right thing."

    Deen defended herself, telling The Associated Press, "I am who I am. But what I will be doing is offering up lighter versions of my recipes. But you know, I'm Southern by roots. I was taught [to cook] by my grandmother and nothing I can do would change that."media: 17727796

    quicklist: 2title: Rachael Raytext: The "30 Minute Meals" host turned media maven has been skewered by many in the food industry. In a 2009 interview with ABC's "Nightline," Martha Stewart memorably chastised Ray for putting out "a new cookbook which is just a re-edit of a lot of her old recipes. That's not good enough for me," Stewart said. "She's different. She's -- she's more of an entertainer … than she is a teacher, like me."

    "There's so much backlash against Rachael Ray, which is sad because she's such a lovely, likable person," Fleischaker said. "It's partly because she takes a lot of shortcuts and because she's stretched herself out with the magazine and the shows."

    But Ray may have had the last laugh. Her daytime talk show continues to draw ratings, while the Hallmark Channel pulled the plug on Stewart's in January. media: 17727834

    quicklist: 3title: Sandra Leetext: Like everyone else on this list, the "Semi-Homemade" host is a favorite target of Bourdain (he once called her "pure evil"), but it's worth noting the more reasonable criticisms of Lee. Many of her recipes cite specific brand names -- McCormick spices, Ocean Spray cranberry sauce -- which Fleischaker views as disingenuous product placement.

    "If you look at the ingredient list from her most recent cookbook, the brand names are all over the place," she said. "Why would you tell people to use RealLemon in a recipe instead of squeezing an actual lemon?"

    In a March interview with the New York Times, Lee called her naysayers "snobs," saying "I'm not sure that some of the food purists are in touch with what really goes on in American households." media: 17727860


    Porn stars of the 1970s and 1980s: Where they are now

    Many of the biggest stars from the adult film industry's so-called Golden Age — an era when VHS launched pornography into a multi-million dollar business — have come and gone.

    But others are still plugging away.

    Here is deep look at some of vintage porn's leading actors and where they are now:

    Where are they now: Vintage porn stars

    The former special education teacher began a drastic career change in 1978, when his girlfriend sent naked photos of him to "Playgirl."

    The spread was so impressive that he started getting calls from adult film directors. Jeremy agreed to participate in hopes that it would help him break into the non-adult film industry.

    He is still one of the most recognizable names in porn.

    Jeremy holds the Guinness World Record for most appearances in adult films with more than 2,000. Despite a health scare in 2013, the Queens-native still directs and stars in pornographic films — he has even appeared in more mainstream movies, like "The Boondock Saints."

    Before starring in trailblazing pornos such as "Deep Throat" — which landed him in very public legal troubles — and "The Devil in Miss Jones," Reems appeared in multiple stag films or "loops," which were silent, short explicit adult movies.

    Reems died of pancreatic cancer in 2013. Years before his death, he became a devout Christian.

    Hailing from Harlem, del Rio quit her job as a computer programmer in 1974 to do porn because "they were paying $150 a day, exactly half my rent," she once told Vibe.

    She initially left the industry in 1986 at the height of the AIDS epidemic.

    Del Rio came out of retirement in the late 1980s. She has since made cameos on "NYPD Blue" and the music video for the Junior M.A.F.I.A. song "Get Money."

    The legendary figure's career started in the very early 1970s, before the Golden Age of porn.

    Just how many adult films Holmes appeared in is not known, as actors were not given credit prior to industry boom.

    Holmes famously told "Penthouse" that he had his member insured by Lloyd's of London for the massive amount of $14 million — seven figures per inch, he said.

    When he wasn't on screen, Holmes was giving up criminals to the LAPD as an informant to support his drug and crime habit and stay out of jail.

    Holmes was the inspiration for Mark Wahlberg's character Dirk Diggler in the Paul Thomas Anderson film, "Boogie Nights."

    And Holmes' alleged involvement in the still unsolved Wonderland murders of 1981 is the subject of the 2003 movie "Wonderland."

    He died of complications related to AIDS in 1984. Even after he was diagnosed as HIV positive, Holmes still filmed two porn films, with his condition unknown to his co-stars.

    As a sophomore nursing student at San Francisco State University in 1982, Hartley began stripping at the famed Mitchell Brothers' O'Farrell Theatre.

    Two years later she made her adult film debut in "Educating Ninja," and still graduated magna cum laude.

    Hartley is still active in porn and has made her own little empire.

    She produces the "Nina Hartley's Guide" instructional videos and frequently works with her husband, BDSM adult film director Ernest Greene.

    The pioneer is also known for her role in "Boogie Nights," in which she plays William H. Macy's cheating wife and as a social activist, particularly on the topic of feminism.

    "Sex isn't something men do to you," she told The Humanist. "It isn't something men get out of you. Sex is something you dive into with gusto and like it every bit as much as he does."

    The Ivory Snow model appeared in the romantic comedy "The Owl and the Pussycat" alongside Barbara Streisand prior to her breakout role in the groundbreaking "Behind the Green Door" — which many consider the first adult film to feature an interracial sex scene.

    "Resurrection of Eve," the follow-up to the 1972 film cemented Chambers as a big name in the industry.

    In 1985, she made national headlines for getting arrested while on stage performing her one woman, full-frontal nudity show, "Feel The Magic," at the Mitchell Brothers' O'Farrell Theatre in San Francisco

    Chambers died in 2009 of a cerebral hemorrhage due to complications with heart disease.

    Although she only appeared in adult movies from 1984 to 1986, Lords left quite the impact on the industry.

    She starred in 1984's "Talk Dirty to Me Part III" and shortly thereafter began making $1,000 per day.

    However, Lords was well under the age of 18 during the filming. The scandal shaped several laws in the industry to fight child pornography.

    Lords successfully switched over to mainstream roles after 1986. She has acted in hit sitcoms, like "Gilmore Girls," "Married. with Children," "Will & Grace" and "Melrose Place," among others.

    Her autobiography, "Traci Lords: Underneath It All," was a New York Times Bestseller and in 1995 her debut album "1000 Fires" spawned the single "Control," which is certified double platinum.

    The Hungarian-Italian actress, better known as Cicciolina, was a popular radio host in Italy before entering porn.

    In 1978, she was the first woman to ever be pictured naked live on Italian television and five years later she made her adult film debut in "Telefono rosso."

    She famously appeared in "The Rise and Fall of the Roman Empress" alongside John Holmes, who participated in the X-rated film despite being HIV positive.

    Slater is an active politician and activist in Italy. In February she announced that she is in the process of filming her final adult movie.

    Amber Lynn — who is also well-known in the adult film world — introduced Adams, her brother, into the world of porn around 1980.

    An actor, Adams also dabbled in directing X-rated movies.

    Adams's prolific career — which included nearly 100 directing credits and more than 600 acting spots — ended in 2008 when he died of heart failure.

    North began his career as a star of gay porn films in the mid-1980s. He later switched over to straight X-rated movies and began directing as well. The "North Pole" series of films are the North's most notable works.'According to his personal website, North, whose real name is Alden Brown, chose Peter North as his porn name because: "Your penis is also referred to as your Peter and when you are erect, it faces North. Plus, I am from the North."

    He has his own company, Northstar Associates, and still regularly directs and appears in adult films.

    North has also written several books, including "Penetrating Insights" which is "a guide to meeting and dating beautiful women." It is available on Amazon for a whopping $194.99.

    Leslie was the first male star to successfully switch from adult film acting to directing. He took the industry by storm in 1973 with "Sensuous Delights."

    Following John Holmes' downfall, Leslie took over as the most prominent male star in porn,

    He died of a heart attack in 2010. Earlier that year, Leslie took part in a documentary on the adult film industry titled "After Porn Ends."

    A true Manhattanite, Gillis, an openly bisexual man, graduated magna cum laude from Columbia University and first ventured into the adult film world after reading an advertisement in the "Village Voice" while he was a taxi driver.


    Pete Wells Gives 2 Stars to Marco’s - Recipes

    available dressings: chipotle honey, blue cheese, russian, ranch,
    balsamic vinaigrette, and oil & vinegar

    The Chopped Cobb 13

    romaine,iceberg, chopped grilled chicken, bacon, cheddar-jack, grape tomato, red onion, hard boiled egg, ham, your choice of dressing

    Fiesta Salad 14

    mixed greens, romaine, grape tomato, onion, black beans, chorizo, avocado, tortilla crunch, chipotle-honey dressing add chicken - 4 add shrimp - 7

    Iceberg Wedge 12

    grape tomato, red onion, crumbled bacon, blue cheese dressing add chicken - 4 add shrimp - 7

    Roasted Beet Salad 12

    roasted beets, baby spinach, mixed greens, goat cheese, candied pecans, balsamic vinaigrette add chicken - 4 add shrimp - 7

    served on balthazar pan au levain / gluten free bread – $3

    Spinach & Artichoke Grilled Cheese 14.00

    fontina, gruyere, white cheddar, spinach and artichoke spread, fries

    Garlic Avocado 14.00

    smashed avocado, sun dried tomato pesto, muenster, garlic butter, fries

    Grilled Cheese Steak 16.00

    grilled peppers and onions, cheddar, mornay on hoagie, fries

    Grilled Cheese & Tomato Soup 12.00

    american & cheddar jack cheeses, tomato soup cup

    The Fig-N-Brie 14.00

    creamy brie cheese, fig preserves, fries

    Buffalo Chicken Grilled Cheese 15.00

    fried chicken cutlet, hot sauce, cheddar jack, blue cheese dip, fries

    Served with your choice of bacon, sausage links, or fresh fruit

    General Pancakes 10.00

    fluffy house recipe, powdered sugar

    Red Velvet Pancakes 11.00

    fluffy red velvet batter, cream cheese glaze

    Cookie Dough Pancakes 12.00

    chocolate cookie dough infused with our fluffy house recipe, powdered sugar

    Old Fashioned Blueberry Pancakes 12.00

    fluffy homemade batter, blueberries, powdered sugar

    Challah Toast 11.00

    cinnamon custard batter, powdered sugar

    Cinnamon Crunch French Toast 12.00

    crushed cinnamon toast crunch, cinnamon honey butter

    Nutella French Toast 13.00

    Two slices of French toast stuff with Nutella topped with powder sugar and strawberries

    Served with your choice of hash brown patties or fresh fruit

    Eggs & Bacon 10.00

    three eggs any way, bacon, toast

    One Eyed Pete 10.00

    two eggs grilled in two slices of bread, bacon

    Croque Madam 13.00

    ham, fontina, gruyere, white cheddar, griddled sourdough, fried egg & mornay sauce

    Ham & Cheese Omelette 13.00

    ham, gruyere, fresh herbs, toast

    Spinach & Mushroom Omelette 13.00

    spinach and mushroom omelet filled with cheddar jack cheese

    El Fuego Omelette 13.00

    housemade chorizo, jalapeño, potatoes, cotija, salsa, toast

    Breakfast Burrito 13.00

    scrambled eggs, onion, potatoes, ham, cheddar-jack, cotija, salsa

    Breakfast Bowl 12.00

    quinoa, wild rice, salsa, avocado, poached eggs, tortilla crunch

    Served on a brioche bun with your choice of regular fries, waffle fries, sweet potato waffle fries, hash brown patties, fresh fruit, or gluten free buns – $3

    Pork Roll & Cheese 10.00

    pork roll & american cheese served on a brioche bun (add egg $1.50)

    Kitchen Sinker 13.00

    XX-tra meat, XX-tra american cheese, fried egg, bacon

    Pork Donut 12.00

    pork roll and cheese served on a glazed donut

    The Rutgers 15.00

    pork roll, chicken fingers, mozzarella sticks, american cheese (add egg $1.50)