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 Times,
stands 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."