Right around 1985 is when American cuisine took hold in NYC...and with it came other changes. "It can be argued that fine dining finally lost its haughty attitude then, that cloches became less important than customer comment cards. A fascination with classic French cooking was forevermore trumped by an insistence on something lighter, more flexible and less hidebound. The trickle of a simpler sensibility from California became a tide. The glories of the Greenmarket took ineradicable root."

This entry was published on October 14, 2005 at 11:27 am.

Tags for this entry:  nyc  food  restaurants  unionsquarecafe  dannymeyer  history  greenmarket 

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