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"I was surprised to learn David Tanis is taking the chef post at the Monkey Bar, Graydon Carter’s gilded midtown power restaurant; its menu leans toward clubby dishes like wedge salad, rack of lamb, and strip steak, and friends at the Times say Tanis will spruce up the offerings with more salads and sustainable ingredients while remaining true to Chez Panisse’s school of simplicity." - Chris Crowley