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- <text id=91TT0880>
- <title>
- Apr. 22, 1991: The Whims Of Bicoastal Dining
- </title>
- <history>
- TIME--The Weekly Newsmagazine--1991
- Apr. 22, 1991 Nancy Reagan:Is She THAT Bad?
- </history>
- <article>
- <source>Time Magazine</source>
- <hdr>
- FOOD, Page 82
- The Whims of Bicoastal Dining
- </hdr><body>
- <p>Restaurateurs who operate in both Los Angeles and New York City
- discover that differences run deeper than just the menu
- </p>
- <p>By Martha Duffy
- </p>
- <p> In New York City, they favor classic cuisine. In Los
- Angeles, it's strictly salad and pasta. They still knock 'em
- back in Manhattan, but a little wine will do just fine on the
- West Coast. Perhaps some dessert tonight? New Yorkers are
- roughly 35% more likely than Angelenos to go for goo. They are
- also more likely to arrive at a restaurant straight from the
- office, eat, then run to a show or to the suburbs--or back to
- the office. Such behavior is considered uncivilized in Show-Biz
- Land, where tight schedules are spurned. "How can you eat in the
- same shirt you have worn all day?" sniffs an urbane Los Angeles
- diner.
- </p>
- <p> The two metropolises fascinate each other, and none chart
- the differences more minutely than the hardy group of a dozen
- or so restaurateurs who operate establishments in both Los
- Angeles and New York City. "Menus are different, taste buds are
- different on the two coasts," observes Adam Tihany, a proprietor
- of the Italian bistro Remi, which serves in midtown Manhattan
- and Santa Monica. Almost any other method of expansion would be
- simpler. But some people bitten by the restaurant bug just
- cannot resist trying to conquer the two towns.
- </p>
- <p> Scratch one of these split-city operatives, and you find
- a compendium of social customs and byways of manners, as well
- as menus. Take the matter of health and fitness consciousness.
- New Yorkers are increasingly aware of sound nutrition, but
- Angelenos are far more enlightened--and insistent. Not only
- must the food be healthy, the plate must look healthy too. "Here
- it does not matter what you order; what you get is a salad with
- something in it," says Jivan Tabibian, a partner in the L.A.
- Remi. "New Yorkers like substance. In Santa Monica, they like
- fluff--and the fluff is roughage."
- </p>
- <p> New Yorkers have not yet given up on meat. "On the East
- Coast, we do a lot of barbecue," says Sandi Tang, a partner with
- her husband in Tommy Tang's, N.Y. and L.A., which serves Thai
- cuisine. "But on Melrose Avenue, it's rice and noodle dishes,
- all prepared with olive oil." And the waiter had better be on
- top of that information. Warns Paul Guzzardo, who runs Bice, a
- Milanese restaurant that has branches in both cities: "In our
- Beverly Hills place, people really question and challenge. Is
- the vinegar balsamic? What is the exact pedigree of the house
- wine? Is the lettuce organically grown?"
- </p>
- <p> Ever watching calories, Angelenos love to share, a
- practice considered cheap in New York. A typical L.A. lunch
- features the inevitable salad, followed by a split portion of
- pasta (most likely angel hair, a mere filament of carbohydrate
- that is a California obsession and a chef's nightmare because
- it overcooks so readily). Orso, a Manhattan theater-district
- hangout, was determined to follow its pattern of one menu of
- trattoria-style Italian fare throughout the day and evening when
- it opened in Beverly Hills two years ago. The plan failed. Too
- many customers wanted a feather-light lunch.
- </p>
- <p> The dynamics of dining vary widely too. Bicoastal
- restaurateurs tend to describe cultural differences in terms of
- power vs. status. A New Yorker is happy when he's dining with
- his best contacts, making deals or rehashing them. If there's
- a commotion at the next table, he may not even notice. In Los
- Angeles, says Guzzardo, "when the door opens, every head in the
- room turns to see who is entering."
- </p>
- <p> Steve Martin caught this yearning for the right table in
- the right spot in his smart, affectionate movie L.A. Story. At
- one point, his harassed hero has a nightmare in which he is
- first interrogated about his finances by a restaurant
- proprietor, then told what entree he is eligible to order when
- he finally gets a table at a new mecca called L'Idiot
- (pronounced French-style, Leed-yo). The film also pinions
- Michael's, a Santa Monica success that has opened to SRO
- business in New York, especially at lunch, when the place is
- packed with TV-network, record-industry and publishing groups.
- Michael McCarty was one of the first popularizers of so-called
- California cuisine: light fare, fancily decorated with greens,
- greens, greens. On celluloid, as in life, guests can scarcely
- see one another through the jungle-like foliage.
- </p>
- <p> Once the Californian has checked out his dining
- strategies, he is far better at relaxing than a Manhattanite.
- He wants to chum up to his waiter, who must reciprocate if he
- hopes to prosper. An invitation to come by for a swim is not
- unusual. A New York waiter is likely to be quieter, sterner and,
- some say, more professional.
- </p>
- <p> Italian cooking appears to make the bicoastal journey
- well, as do various Asian cuisines. People watching is great in
- both towns, but Sandi Tang has a hot tip for the celeb seeker:
- "Come between 3 and 5 in the afternoon if you want to see rock
- stars. They probably just got up, and they aren't hassled."
- </p>
-
- </body></article>
- </text>
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