Eli Zabar and Flynn McGarry Think Running an NYC Restaurant Is Worth the Pain
"I always had, and still have, a fairly low opinion of people in the restaurant business," the New York food impresario, celebrating the 50-year anniversary of his Upper East Side café, told chef wunderkind Flynn McGarry.
OWNER Eli Zabar and Flynn McGarry Think Running An NYC Restaurant Is Worth the Pain By Flynn McGarry December 27, 2024 Photo by David Gruber. Fifty years ago, Eli Zabar opened E.A.T. on Madison Avenue, reshaping how New Yorkers approached food shopping and dining with his emphasis on artisanal ingredients, elevated prepared foods, and the concept of gourmet takeout. Known for its impeccable salads, crusty breads, and a no-nonsense devotion to quality, E.A.T. has become an Upper East Side institution. Since then, Zabar has built an uptown empire that includes multiple markets, cafes, and restau
related reading
- Danny Meyer’s Gramercy Tavern Changed the Way New York Eats | Eater NYny.eater.com
- The Thrill of Losing Money by Investing in a Manhattan Restaurant | The New Yorkernewyorker.com
- Cooking Up Mehran’s Steak Houserawandferal.substack.com
- Sam Altman’s Manifest Destiny | The New Yorkernewyorker.com
- David Senra: The Restaurant Genius Behind Carbone, ZZ’s, Torrisi & More | Jeff Zalaznickdavidsenra.com
- The 22-Year Old Chef Running a 2-Michelin-Star Restaurant | On The Line | Bon Appétityoutube.com
- This is NYC’s Most Hyped Pizza | On The Line | Bon Appétityoutube.com
- Eleven Madison Parkjason.ml
- 5 Questions: Gabrielle Hamilton - Andrew Zimmernandrewzimmern.com
- “Don’t Eat Before Reading This,” by Anthony Bourdain | The New Yorkernewyorker.com
- How David Zilber Became Noma’s Head of Fermentation | Eatereater.com
- Founders: #20 Danny Meyer (The Transforming Power of Hospitality in Business)podscripts.co