Inas

I propose a new way of thinking about transactions that is based on paying cash as a bridge to connect human beings in relationships of service.

For the last three decades, prominent restaurants have been used as a vehicle to promote this sadly wasteful product. And just like consumers, many of us have been lead to believe that what's in the bottle is somehow safer than what is in the tap.

The life of a restaurant is not unlike a shooting star, burning brightly and then disappearing. Rare is the restaurant that is like a comet, finding its orbit with a steady glow of periodic attention.

What makes "comfort food" is the fact that it's nourishing food served in a nurturing environment.

My mother was the kind of cook who washed each bowl, utensil, and pot as she used them so at the end of a meal there were only a few plates to wash.

All I could think was, "I grew up in a Kosher home and I've never seen, touched, or eaten an oyster. What do I do when the dish arrives?"

Ice cream is defined as a noun, a sweet frozen food made from a mixture of cream, milk or a custard base, flavored in various ways, containing at least 10% milkfat. But it is so much more to those of us who think it's God's perfect food and crave it at every meal.

Well, maybe when I moved here from New York City in 1974, leaving a rent stabilized apartment on Central Park South, a job with the George Lang Corporation and the best friends and life imaginable.