Tony Bourdain was at the Union Square Barnes & Noble last night to do a joint reading and signing with Michael Ruhlman, author of The Elements of Cooking. Interviewing Bourdain is effortless: The man is a nonstop font of opinions and bons mots, so we just took out our notebook and started writing. What, for instance, did he think of the reopening of his favorite bar, Siberia? (“When Siberia closed my life as an alcoholic ended,” he said wistfully. “Tracey [Westmoreland] is a man of many mysteries. I’m skeptical. Siberia reopening? [Sarcastically] Yeah, I’d like to see that.” Bourdain also told us that, sometime in the next two weeks, he was going to go back for one night to his old job at Les Halles, personally working the sauté station on a crowded night for his TV show, No Reservations. And he would not be alone back in the trenches: A few feet away, Eric Ripert would be working the grill station, cooking meat all night.
Given all of his travels, what does Bourdain think New York needs? A giant food court, of course.">
托尼·波登在联合广场巴恩斯报道&与迈克尔·鲁尔曼(Michael Ruhlman)举行了联合读书会并签售烹饪的要素。采访波登毫不费力:这个人总是滔滔不绝地发表自己的观点和妙语，所以我们拿出笔记本开始写。例如，他对他最喜欢的酒吧重新开业有什么看法，西伯利亚？(“当西伯利亚关闭时，我作为一个酒鬼的生活就结束了，”他若有所思地说。“特雷西(Westmoreland)是一个有很多谜团的人。我持怀疑态度。西伯利亚重新开放吗?［讽刺地是的，我想看看。”波登还告诉我们，在未来两周的某个时候，他会回到他在以前他在拥挤的夜晚亲自在火车站工作电视显示,毫无保留。在战壕里，他不是一个人:几英尺远的地方，埃里克·里珀尔(Eric Ripert)将在烧烤站工作，烹饪所有的肉的夜晚。
考虑到他的旅行经历，波登认为纽约需要什么?一个巨大的美食广场课程。
•“在高端餐厅方面，纽约可以在任何地方站稳脚跟，但与香港和新加坡等地相比，它真的很糟糕。那些有30个厨师一起做一道菜的美食广场?这就是我们所缺少的。想象一下，如果红钩球场有自来水，并且像华尔街这样的地方，人们真正在那里工作?你是说那不会是好事吗巨大的吗?”
•“我还是喜欢去。地铁客栈有时。还是有点脏。你得趴下去不久后。”
•“我知道小酒馆角落不是最好的汉堡，但我喜欢。你下午去，那里的常客都是70年代我在那个地区做饭的时候来的。蒙大拿州狮头酒吧的人都来了。你得在下午4点左右走。那才是酒吧最具特色的时候——晚上，雅皮士白痴们会闯进酒吧地方。”
•“当我离开纽约的时候，我真正渴望的是一块纽约风格的多功能披萨，你可以抓住它的外壳，只需要一点点小费，然后在顶端抹一点油脂。我妻子是意大利人，但是别这样!那些人用刀叉吃披萨!她认为Lombardi的白蛤蜊派很讨厌，但我真的很喜欢它。”
