Friday, September 13, 2013

Former Nosh chef earns strong New York Times review

Posted By on Fri, Sep 13, 2013 at 11:47 AM

Just about every creative industry has its version of "making it big," from film folks achieving fame in Hollywood to ballet dancers reaching a Moscow stage or a band blowing up to rock Coachella. 

For chefs, many lauded benchmarks exist, from reality-TV culinary competition victories to casino placement in Las Vegas to even hipster underground pop-up-style stardom. 

But it's easy to argue that running a successful restaurant in New York City, followed by earning a positive write-up in the New York Timesstands among the highest accomplishments for a white coat. And so it is that we're thrilled to congratulate 25-year-old former Nosh chef Shane Lyons for his relatively glowing write-up in yesterday's "Hungry City" column, for his new venture Distilled New York

Reviewer Ligaya Mishan compliments "narcotic-like condiments" as well as "what may be the finest version of Tater Tots in town," humorously quoting Lyons as saying his "mission in life is to make skinny girls fat."

Mishan concludes by somewhat snarkily examining Distilled's "redefining the public house" tagline, opining that "a modern American public house, whatever that is, is where you want to be."  

click to enlarge Pulled from Distilled New York's website gallery, this photo  depicts a little of the culinary wizardry acknowledged by the New York Times.
  • Pulled from Distilled New York's website gallery, this photo depicts a little of the culinary wizardry acknowledged by the New York Times.


Tags: , , , ,

Favorite

Comments

Subscribe to this thread:

Add a comment

Most Commented On

Top Topics in IndyBlog

IndyVoices (18)


City Gov (13)


Food & Drink (12)


Local News (10)


Arts (8)


Most Shared Stories

Top Viewed Stories

All content © Copyright 2014, The Colorado Springs Independent   |   Website powered by Foundation