Boy meets girl. They share a pizza on a dorm-room floor. They fall in love and get married. And in 2014, more than 10 years after that first pizza, they open a pizza restaurant.Read More
Jonathan Young of Grand Central Oyster Bar Brooklyn explains how oysters can help combat Seasonal Affective Disorder (SAD).Read More
"After a couple trips to Clinton Hill, our pizza power rankings have forever changed. We love everything about Emily. It’s the kind of restaurant you walk into and immediately know you’re in a place where good things happen. It’s a small space with tons of character. [...] Emily immediately enters the same category of fellow new classics like Roberta’s and Paulie Gee’s, and, to be honest, is our personal favorite among the three."Read More
agencyIMD had a great time this weekend at both Pig Island and TASTE Williamsburg Greenpoint! Check out some shots from the events below!
Introduced by the oddly named independent trend forecasting group K-HOLE last fall, Normcore was brought to the media’s attention with a viral New York Magazine article in February. While it’s popping up left and right in the fashion world, we have a feeling that the Normcore debate is totally tied to the rejection of "Egotarian Cuisine.”
“Normcore” is described as the post-hipster push away from hyper-individualism. This social push is supposedly caused by the exhaustion that comes from the modern age’s over-self-exposure via ego-centric platforms including social media. Since last fall, almost twenty thousand articles have weighed in on the trend from wide ranging outlets including Salon, The New York Times, and Vanity Fair.
Though the term “Normcore” has been mostly used by the fashion crowd and cultural critics, there seems to be an undeniable tie with the recent rejection of what GQ’s Alan Richman called “Egotarian Cuisine” in an article published this March, and that Esquire soon after endorsed, going further to blame it on the fetishistic prominence of food in social media. New York Time’s restaurant Critic Pete Wells’ recent bemoaning of the lost arts of traditional bread and water service and structured dining protocol echoes this sentiment.
Could this explain the recent explosion of French restaurants in NYC this summer? Do you think that classic reliable hospitality is on the rebound? Let us know your thoughts in the comments!
We're busy behind the type-writer gearing up to show you all about our summer vacations...