#keens steakhouse

[hidradigital]

NYC

[rabbitcruiser]

Cow Appreciation Day 

Dress up as a cow and forego the beef by heading to Chick Fil A on Cow Appreciation Day for a free (and cow-free) chicken entrée. Cows will thank you!

1995 marked the beginning of the cow revolution, when herds of beef cattle everywhere decided to take a stand for the future of the bovine race. Far more intelligent than the others, Heff R. Jones (now known as Eaton Birds) took his limited grasp of his owner’s language and painted “EAT MOR CHIKIN” on a billboard.

With this daring move he set in motion a movement among cows everywhere, to encourage us to eat more chicken, so we wouldn’t be eating them. Cow Appreciation Day commemorates Heff (I’m sorry, we mean Mr. Birds) and everything he’s done for cattlekind.

Learn about Cow Appreciation Day

Cow Appreciation Day is a day that has been designed to raise awareness about cows and appreciate everything that they do! You will see some weird things going on during Cow Appreciation Day. A lot of people dress up like cows for free food, and that’s just the start of it! So, we hope that you have a spare cow suit handy. We are reminded of all of the amazing products that cows bring our way, and a lot of people like to milk the occasion. Sorry for the awful pun…

History of Cow Appreciation Day

Alright, it’s a fun story, but ultimately Cow Appreciation Day was the clever brainchild of the Chik-Fil-A company, creating the story of the daring cow to encourage people to skip their favorite burger joint, and come to their local Chik-Fil-A instead. Little did people know that indulging in this bit of fanciful celebration would introduce them to a fundamental truth about fast food.

There isn’t anything quite as delicious as chicken. Chicken can be prepared any number of ways, but there’s a rich, juicy, light flavor it brings to the table that just beats out beef on every front. Rich marinades, the delicious taste yet healthful taste of grilled chicken, or wings dipped in Barbeque Sauce, however you like it it’s impossible to deny that chicken is an incredibly versatile meat.

Also… It’s not beef, so that makes Eaton happy, and saves cows everywhere one more day. Speaking from a health perspective, chicken is also immeasurably healthier for you, and has been shown to not be a harbinger of quite as many carcinogens as you find in beef. Isn’t that thoughtful? By saving themselves, the cows are saving you. That’s what you call a win-win proposition!

How to celebrate Cow Appreciation Day

Well, this is the simplest thing ever honey! You just find your way down to your local Chik-Fil-A and indulge in a great tasting meal made with tender juicy chicken. While you’re at it, dress up as a cow and you’ll win yourself a free entrée. You might say that Eaton and his crew have been working hard with Chik-Fil-A to make the prospect of eating their feathered (ahem) friends a lot more enticing. Children get free sandwiches, adults get free entrees, and everyone goes away happy on Chicken Eatin… We mean Cow Appreciation Day!

There are a lot of different ways that you can celebrate Cow Appreciation Day. Why not hug a cow? If you are lucky enough to live close to a cattle farm, why not pay a visit? You can spend some time close with these animals, showing your appreciation for them in the best possible day! Of course, we are sure that cows probably don’t know that there is a day just for them, but you can make them feel like this is the case by giving them some much-deserved attention.

Another great way to celebrate Cow Appreciation Day is to celebrate and support local dairy farmers. Why not take a trip to your local farm shop and make a purchase from there instead of buying your groceries from a branded supermarket? You can also go out of your way to make sure that the local farmer in your area knows how much you appreciate all of their hard work and effort. After all, it is always good to make people feel nice, no matter the date or occasion, right?

Of course, you can spend some time finding out more about these animals. Did you know that cows are very social? This is another reason why you should make them feel appreciated on this date and pay them a visit. Cows are emotional and social creatures. They form tight bonds with their family and friends. This is especially the case when it comes to the relationship between calves and their mothers. If they are separated, they will show extreme distress.

There are a lot of other interesting facts about cows as well. Did you know that they can create a monumental 125 pounds of saliva every day? That is pretty insane, right? While cows don’t actually have four stomachs, as some people believe, they have four chambers in their stomach. These are the abomasum, omasum, reticulum, and rumen chambers, and they all help with breaking down the tough grass that they digest. This is why they produce a lot of salivae!

Another fact is that cows create a lot more milk when they are happier. This is something that has been concluded in a study, showing that cattle have lived a happier life, creating more nutritious milk that has a greater amount of calcium. This probably should not come as much of a surprise. After all, as humans, we tend to be more productive when we are happier!

Source

[thepopinjay]

[ekimdesonbaharbaskadir]

10 Iconic NYC Restaurants To Visit When Social Distancing Is Over | Legendary Eats Marathon Places to Visit in New York

10 Iconic NYC Restaurants To Visit When Social Distancing Is Over | Legendary Eats Marathon Places to Visit in New York

10 Iconic NYC Restaurants To Visit When Social Distancing Is Over | Legendary Eats Marathon #NewYork Places to Visit in New York #placestovisitinnewyork #travel #newyork #placestovisit Watch the 10 Iconic NYC Restaurants To Visit When Social Distancing Is Over | Legendary Eats Marathon video till the end. 8259322 Views – 61838 Likes. You also like and comment. This video will give you an idea…

[johnnyprimecc]

The most precious piece of the @keenssteakhouse puzzle - their "Mutton Chop." This is a Barnsley style lamb chop; a double porterhouse with two sides of tenderloin and two sides of strip. It's cut through the loin to make a cross-section of the vertebra. You don't often see these, because the first move in processing many animals is to split them directly down the spine to create two halves (after the organs are removed). You almost never see this in beef. #keens #mutton #muttonchop #lamb #lambchop #barnsleychop #steakhouse #🥩 #🐑 #carnivore #nyc (at Keens Steakhouse) https://www.instagram.com/p/CoI1GOEunah/?igshid=NGJjMDIxMWI=

[sebsbarnes]

lover girl || tangerine

tangerine x f!reader

summary: tangerine saves you from an awful date, cliche realizing feelings afterwards

warnings: mentions of killing, language, talks of insecurities

word count: 2k+ ; angst, comfort, fluff-ish

tangerine masterlist

"i have a date," you excitedly told the twins.

"ain't this the third one this month?" tangerine asked popping grapes in his mouth. lemon knocked him on the head in disapproval. tangerine whipped his head around, glaring at lemon as if he was the one in the wrong.

you simply rolled your eyes, "i feel good about this one."

lemon and tangerine both knew you wanted to be loved more than anything else. you constantly said that was the one thing missing in your life. you loved your job, your family, your friends, your hobbies but you just wanted someone to share all the good with. which is why you made it your mission in between jobs to go on as many dates as possible. the twins understood the desire to find someone, they wanted it too, but they held their hearts close to their chests whereas you did not.

tangerine often ranted, to a knowing lemon, how you needed to be more careful for a plethora of valid and invalid reasons. it was dangerous dating as an assassin, your cover could be blown easily, or it could be a set up. and then, there were the selfish reasons that tangerine didn't even realize were selfish. you sometimes would opt out of jobs to meet someone you were interested in or you would cancel premade plans with the twins to see someone. and this irked him. what do you mean tangerine didn't have his favorite sidekick with him on missions? what do you mean you skipped the weekly brunch you and the twins had? all lemon could do was console a jealous and unwilling to listen tangerine.

you lived in the apartment next to the twins and had made your way back over to get ready. the guy you were meeting was handsome and a total gentlemen over text and you were feeling giddy. you played dress up for hours. perfectly styling your hair, coating your skin, eyes, and lips with makeup. the dress was the showstopper. it was a fitted red satin dress that you paired with black heels. your date told you he made reservations for a steakhouse which truthfully you weren't too keen on, but it allowed you to dress up which you never did with your job.

lemon had offered to take you to the restaurant since you didn't want the man knowing where you lived. tangerine stayed back as lemon exited the front door but couldn't resist looking through the window. it was only a glimpse, but he saw the lowcut back of your dress and your shiny hair and he bubbled with jealousy.

your date was waiting outside the doors for you chatting away to the valet girl, a little too closely for your taste. his body leaned onto the podium, head cocked to the side as if he was mesmerized by her and that should've been the first red flag. he greeted you with a hug that you returned.

"i am starving," he basically yelled, "i wish you said you could do dinner earlier."

"oh i'm sorry," you said blinking rapidly feeling guilty.

"yeah it's chill, i'm ready for a beer," he waved off, opening the glass door but letting it fall on you. your eyebrows knotted together. did he just drop the door on me? you were baffled but chuckled awkwardly grabbing the glass door, smiling at the older couple who witness the whole thing.

the tension in your body made you rigid. you felt uneasy across from the man who was obnoxious and blatantly checking out the waitress. he had already finished his third pint and you hadn't even ordered entrees yet. you were poking absentmindedly at the salad, grimacing at him.

"so what's you job again?" all you could see was the food in his mouth and you dropped your fork.

"i work at a catering company," you lied. it was your go to fake profession as it could excuse your bizarre working hours and absence from town.

he patted his mouth with his napkin, "oh so you don't make such money don'ya?"

"excuse me?" you were completely and utterly flabbergasted at the remark. though, he seemed unfazed and gestured towards your salad you had now abandoned. you were disgusted by everything and pushed the plate towards him.

"i'm kind of a hot shot at work," he bragged and you were motionless. any further movement looked robotic meanwhile your douche of a date was leaned far back in the chair, his beer in his hand, and manspreading to the point his feet could trip someone.

the twitch of your eye was becoming more dramatic as he droned on. was it not obvious that you were paying zero attention to the man before you? the only thoughts circling your head besides how he's a douche is the fact you could easily take the knife out of your purse. with ease it would slip through the fabric and you'd lean forward dragging it across the man's adam's apple and watch the blood trickle down onto his ugly polo shirt.

"pretty impressive, right?" the dull man asked. he had been on a ten-minute rant on how he was promoted within a month of working at his company because he stole a coworkers idea but it was okay because 'well the boss hates her so i knew he would approve the idea if i brought it to him'.

"mmm, riveting," you mocked, swirling the red wine in the glass.

"i'm gunna go take a whizz," he pointed, throwing his napkin onto the table. your mouth slacked open at his actions.

'im begging you to pick me up' you texted frantically.

'you haven't even been there long what's wrong?'

'either you tell me yes or i slice this man's throat open'

'on my way.'

your fingers drummed on the white tablecloth, chin perched on your fist waiting for the clown of a man to return. his figure approached from the bathroom and just when you thought you couldn't be more turned off by this man he shoved his hand down his pants adjusting himself. in front of the whole restaurant.

when he sat down you slowly stood up placing your purse on your shoulder, "look, i'm feeling a bit unwell so i'm going to head home. and this was awful," you muttered the last part under your breath.

"well aren't you going to pay?" he asked dumbfounded.

you couldn't stop the guffaw that left your mouth, "good one, prick."

you sauntered outside waiting for tangerine. the cold air nipped at your skin and for some reason tears started to line your eyes. they closed and to calm yourself you let out a shaky breath through your nose, though this did nothing for your watery eyes. tangerine's head lights moved slowly beside you and you ripped the door open before the car came to a complete stop.

"well don't ya look fuckin' joyous," he joked, his eyebrow high on his face.

you huffed, finding your red dress constricting and pulling at it to let your skin breathe.

"not in the fuckin' mood for jokes tangerine," you hissed. you leaned back against the headrest eyes closed trying to calm yourself from the swirling thoughts on why you can't find someone good. tangerine went quiet, silently observing your resting state, throat bobbing up and down. he sighed before slowly pulling away. the ride was silent for a few minutes before you felt the rant bubbling up in your body and your lid was about to explode.

"he shut the door in my face!" you laughed incredulously, "he only talked about himself. god he wouldn't shut up! he works in tech so he thinks he is hot shit."

tangerine laughed, "definitely shit."

"then he had the audacity to say i make no money. me! tan, we make so much money that man would be ashamed of his check if he saw ours. he gawked at every single lady in the building and i know i shouldn't care about anything that prick thinks but he must think i'm ugly. i worked so hard to look pretty tonight! he ate my salad, granted i had two bites but he took my food? and then. then he touched himself! in the restaurant!"

tangerine's foot slammed on the break in shock causing your bodies to lurch forward and he immediately stuck his hand in front of your body to not fall into the dashboard, "sorry i didn't mean to do that."

"you're okay."

tangerine didn't really know how to respond. his brain was reeling of ways he could kill the man for hurting your feelings. if he could he'd kill every asshole you went on a date with. you don't deserve to be treated poorly and it ached at tangerine's soul every time you'd come to their apartment after a date sighing in disappointment when it didn't work out. lemon would be the one to comfort you as tangerine stayed quiet nodding as you ranted but silently raging.

tangerine turned off the main road, a destination in mind that wasn't the apartments. your head swiveled towards him in confusion and he glanced out of the corner of his eye, an amused smirk on his face. he paralleled parked and turn the engine off.

"what...?"

he smiled, "c'mon."

you slowly opened the door skeptically looking at tangerine.

"we can't waste a good outfit now can we love. plus, you need to eat." tangerine grinned sticking his elbow out for you. baffled, you wrapped your arm around his staring up at your favorite speakeasy.

arm in arm you two entered the building and he didn't drop the door on you. he pulled out the chair to the high top allowing you to sit. tangerine immediately ordered your usual drink and appetizer. he ran a hand through his curls giving you a smile.

"why are you doing this?"

he paused briefly, "i see you every week get treated like royal shit love. truly i don' know why any of these pricks, first of all, think they have a real shot with ya nor do i know why they'd treat someone like you so poorly. i know i don't do the mushy stuff, but i don't like seeing you upset. it's not a good feeling and i know it's not for you either. you think their actions are a reflection of yourself but it's not. their dicks okay? so you can't keep thinking you're the problem 'right? you're hardworking, you're smart, you're kind, caring, loyal, honest, funny, beautiful and these pricks deserve none of that. not from anyone and especially not from you. your heart is too good for most people."

to say you were shocked in this moment was an understatement. never in your years of knowing tangerine had he spoken so highly and with compassion about someone other than lemon. your heart ached at the sentiment and you knew every word was true. you were easy to give your heart away to be loved and you took the failures as your fault, a reflection of you like tangerine said. deep down you knew it not to be true but the insecurities loomed and swallowed your confidence like a storm. you also knew deep down that's why you do date shitty men sometimes because you think it's what you deserve. tangerine knew this too and he was here stepping up now to help you in stopping the cycle.

"tan, wow i-," you stumbled over your words, once again teary eyed, "you see right through me don't you." your hand snaked over to his, softly wrapping your hand around his palm.

"i care about you, i do. i want you to protect your heart just as much as i want to," he confessed placing a soft kiss to your hand.

a few beats had passed and the server walked over placing the dishes around your entangled hands, "you're a beautiful couple," the young girl spoke before leaving.

your's and tangerine's cheeks went pink. your eyes fluttered down to look at his hand in yours, "we would be, right?"

[heartfullofleeches]

I imagine that werewolf bodyguard reader has a big appetite so I'd like to think they'll cuddle up to anyone that offers them food, may i please request an affectionate wolfie reader?

Skipped lunch again... Something you shouldn't with strength being your most contributing factor, but with so many prying eyes recently you were dedicated to your post. You eventually crawled away with your tail tucked between your legs as the howls from your empty stomach alerted your fellow guards. You'd serve no use to the team in this state and thus you excused yourself to scrounge around for something quick to hold you off until you got off. You could probably eat an entire city with how your hunger pains clawed at the lining of your stomach - but a sandwich would do for now.

"Y/n! Come here for a sec, we got something for ya!"

The smell hits your nose before their whistle catches your ear. Mouthwatering chicken, hot out of the fryer. You sniff around, following your keen sense of smell to the bed of a truck where two of your coworkers sat with a large plastic bag between them. The bag was tilted on one side and you could see the bucket full of golden chicken within. You wipe the corners of your mouth as you address them.

"Need me for something?"

"Guess you could say that. We were just on break and saw this local joint was still open at this hour so we stopped by for a bite. Noticed you'd been on your feet all day and brought you a treat for your hard work."

The non-speaking party pulls out the bucket and places it on the floor of the trunk. It pains you to tear your eyes away. If you had one, you'd need it all. "Maybe some other time. I don't get off for another hour."

"Aw, don't be like that! Our wolf needs their strength. Just a couple bites, yeah?" The guard grabs a drumstick and waves it at you. You will your eyes shut, but the smell lingers and takes pilot of your feeble mind. You climb aboard the truck bed, squeezing between the two as you hold their wrist steady. You strip the bone of its meat in the matter of seconds, setting your head on the lap of its giver as you chew. Your arms hook around their leg; teeth snatching the bits of chicken they offer as their companion rubs your back; gently reminding you to chew before swallowing with a tap to your shoulder blades.

You swore you stop after one more piece. You had a post to return to and a boss depending on your loyalty. One turned into three til you'd eaten three quarters of what was intended to feed a family of six. You lay between the pair sluggish and a sponge for their soft pats and praise. It reminds you of being the runt of the litter being given extra attention - something you hadn't been in a long time. Couldn't say you didn't miss the treatment despite being bigger than most humans you'd met thus far.

When a hand comes to stroke your jaw you find yourself leaning against it as your head hangs from the weight of fatigue. Your lips rest on their wrist and you instinctively nestle into their warmth as your breathing slows. The heavy bounce of a heel on concrete drags you from sleep and towards the unamused, jealous gaze of your boss.

"Evening, Y/n. You two."

Crumbs fall off your face as you sit upright. "Evening, boss...."

"I believe I've told you before about spoiling them with junk food. In the car, Y/n. Now."

Expecting to be chewed out for abandoning your post you're surprised to end up at a fancy steakhouse after a silent drive. Sitted at the table already stacked with nearly every meal on the menu, the waitress sets a fork and knife in front of your boss while leaving you with no utensils.

"Um... can I get a fork too?"

Your boss cuts a piece of meat and holds the fork to your lips. "No. This is your punishment for skipping lunch and not asking me to bring you food first. You are not leaving this table until these plates are licked clean."

Your stomach grows. "I'm not sure if that will really be a challenge..."

[woodburning]

Keens Steakhouse interior. (Food was incredible.)

[picturespurple-68]

@ironicorange wanted more dilf au content so I churned this out in a little over an hour.

Summary: Some simple face-sitting gets a little intense for Alfred and Ivan.

Rating: Explicit 18+

"I-I'm not too heavy right?" Ivan nervously looked down at the upper half of Alfred's head peaking between his kneeling legs.

Alfred shook his head fervently as he licked a wide stripe up his inner lips causing Ivan to keen and grip him by the hair tighter.

Date night seemed to be going well. After Ivan's college semester came to an end for the summer, Alfred wanted to take him out for a little celebration. A stroll through pretty gardens, dinner at a quiet steakhouse, and some good old fashion face-sitting to end the night perfectly.

To give the man above a bit of relief, Alfred moved his hands up to grab at Ivan's hips and force them down to meet his tongue more. It brought a smile to his face when constant little moans slipped out of Ivan at his insistent mouthing.

Both men felt hot all over, Ivan more so with the direct stimulation buzzing against his engorged clit, but Alfred strangely followed him up with only his hard, untouched cock left exposed and leaking on his stomach. The full weight of Ivan settling on his face felt like nothing to him and when he started grinding down for more friction, Alfred's blood rushed faster.

"Please, please just a little mor-re!" begged Ivan.

His face was all slicked up in his own drool and Ivan's fluids which made it easy for the man on top to slide his cunt desperately over his mouth. Knowing exactly what the man needed, Alfred wrapped his arms tightly around his spread thighs and latched his lips to his sensitive clit, sucking hard and rubbing his tongue frantically along the underside.

"Ahn! Alfred!" His legs clamped on his partner's head as his brain unfiltered caused him to cry out, "I love you! IloveyouIloveyouIloveyou-"

Alfred almost stopped what he was doing as the words settled in his mind until a forceful tugging on his scalp brought him back to the current moment. All too suddenly, his vision went black for a second in what he first thought was oxygen deprivation before realizing he had orgasmed with his cum splattering across his torso.

When the excitement began to wear down, Ivan awkwardly shambled off his face to lay next to him. The only sound between them was their recovering breathing as they both took their time processing what just happened.

First to speak was Ivan, "Um...sorry, for what I said-"

"No no don't apologize!" Alfred cut in. "I liked it...like, a lot."

Reaching over to grab his hand, Alfred decided to give the man a break after today's activities and left this topic to be discussed in the morning.

With a little wash up in the bathroom, Alfred settled into bed with Ivan. Cuddling up close, the two felt quite warm and happy as they fell asleep.

[jewfrogs]

I have only seen the first movie so my only experience was with the marketing rather than the film portrayals, but rereading the books as an adult and remembering how I interacted with them as a middle schooler definitely had me critical of how central the love triangle was to the cultural conversation surrounding the series. it’s certainly an important element in the novels, mostly in that it represents two different potential character arcs for katniss. when the films and even the books were being marketed, however, the focus shifted to the aesthetic and surface-level emotional appeal of the love interests rather than the central conflict to katniss’s character. which like, I don’t expect a more nuanced approach from marketers who clearly just saw an opportunity to make money off 12-year-olds. the unfortunate factor is that 12-year-olds are absolutely capable of literary analysis, but they are also highly impressionable and so a lot of otherwise keen readers, myself included, did end up overly focused on the superficial aspects of the “peeta vs. gale” debate rather than engaging with the text more meaningfully. sorry to write an essay in your inbox! I am unfortunately obsessed with this series.

no apology necessary!! i love an essay 🩶

i was also of a similar age seeing the movies as they came out (i read the books around 8/9 and was 10 when the first movie premiered), and my memory of the marketing/cultural conversation is very limited (i have maybe three clear memories of interacting with the series as a kid and one of them is crying over prim in an outback steakhouse), but i completely buy that much of the reception of both the books and the movies was very very shallow!

which sucks because rereading as an adult i find myself loving the love triangle as a plot point, even beyond the ramifications for katniss’ arc/further development. i love the way the love triangle serves to underscore on one hand how much she is a teenager and on the other hand how much she is unable to be a teenager. katniss is 16/17! she’s so so young! it’s so so normal that she’s wrapped up in romantic considerations, that she has crushes on boys, that she doesn’t know how to communicate with them; and it’s so so upsetting the way that weaves into the theft of her childhood as a continual theme. she should be able to figure out her feelings for peeta in her time and on her terms, but her autonomy is stolen and she’s corralled into this relationship where she has to remain for the rest of her life. she can’t choose peeta and she can’t choose to leave peeta. and even outside of the capitol controlling her, on an interpersonal level, everyone involves themselves in her private life and leaves her no room to ever make a choice (the scene where coin casually asks if katniss wants them to start presenting gale as her new lover…). the romantic drama is arguably the most normal part of katniss’ time as a teenager and it’s still stolen and corrupted and made public property because katniss cannot be a teenager and cannot be or belong to herself.

i don’t know!! it’s good. it’s good writing. and it is so sad that the conversation is/was ‘which boy should katniss choose’ and not ‘growing up under an oppressive government denied katniss both adolescence and autonomy and her relationships with peeta and gale are fundamentally formed in those traumatic circumstances’ etc. etc.

[savedfromsalvation]

Yes - It has to be instilled into innocent young minds!

My ex and I had just moved to Atlanta, and settled into a duplex apartment in East Point. We were in our mid-twenties, and very liberal, which pissed off her very bigoted father. There was a young couple around our age with whom we became friendly. They also had a little boy around 4 or 5 years old they called Peanut.

One weekend they asked us to keep Peanut for them over Saturday night into Sunday evening, to which we agreed. We spent a fun night with the kid, slept in Sunday morning, and later, decided to go to a nearby steakhouse for lunch. We got Peanut cleaned up and off we went to the steak house, just north of us in West End. For those of you who don't know, West end is a predominantly-Black area of Atlanta.

We went through the line, placed our orders, got our drinks, and went to find a table. The dining area was about two-thirds full and the customers were mostly Black.

As we took our sets and settled in, Peanut got more and more agitated. We tried to settle him down, telling him to behave, when, in his loudest, keening childish voice, he screams, "There's N*****s in here! We were mortified, which I'm sure showed on our faces! As every head in the place turned and glared at us the best I could do was put my hands up and apologize, saying "Sorry! He's not our kid! We're just baby-sitting him"

Peanut's parents had never exhibited any kind of racist behavior around us but that kid had to learn that from someone! If I had to bet I think it was his mom's father, because he as a hardcore christian nutcase!

[nothingunrealistic]

New York City has been the backdrop for many TV series over the years, from “Law & Order” to “Sex and the City” to “Succession.” But the Showtime series “Billions,” which ends on Sunday after seven seasons, may have been the New Yorkiest of them all. It’s clear from the opening credits, which feature an eagle-eye’s view of Lower Manhattan — but no actors — that New York City is not merely a location but the star. The showrunners, Brian Koppelman and David Levien, planned it that way. “The city plays a central role on the show,” said Mr. Levien. “We always felt like being here and knowing the city was like our secret weapon.” Mr. Koppelman and Mr. Levien were both born on Long Island but eventually moved to New York City. (“Nothing makes you more desperate to be in Manhattan than growing up on Long Island,” Mr. Koppelman said.) The two first worked together on the screenplay for the 1997 film “Rounders,” set in the underground poker scene in New York, and they went on to collaborate on “Knockaround Guys,” “Runaway Jury,” “Solitary Man” and “Ocean’s Thirteen.” But “Billions” was their love letter to New York City. New York has been integral to the plot, which follows the endless battle between hedge fund billionaires (Bobby “Axe” Axelrod, played by Damian Lewis, and in later seasons, Mike Prince, played by Corey Stoll) and the U.S. attorney, Chuck Rhoades Jr. (played by Paul Giamatti).

The characters have visited hundreds of locations in the city, from the Thurgood Marshall United States Court House on Centre Street in Lower Manhattan to Morningside Castle in Morningside Heights and the Brooklyn Heights Promenade. Scenes have been filmed at MetLife Stadium in the Meadowlands, Barclays Center in Brooklyn, and Yonkers Raceway. “There was almost nowhere that we couldn’t shoot, that we wanted to,” Mr. Levien said. The neighborhoods where the “Billions” characters live also serve as shorthand for their personalities. Chuck’s father, Chuck Rhoades Sr., is an old school, blue-blood businessman, so naturally he lives on the wealthiest stretch of Fifth Avenue in Manhattan, not far from the Metropolitan Museum of Art. Chuck Jr., whose positions as the U.S. attorney for the Southern District of New York (and New York attorney general) involve prosecuting financial crimes, lives in a Brooklyn brownstone (the exterior shots are of 49 Eighth Avenue, in Park Slope). “Chuck Sr. would not experiment with another neighborhood just because he could, financially,” said Mr. Koppelman. “He’s not going to go try a loft in TriBeCa.” And it makes sense that Chuck Jr. lives on an understated (but gorgeous) block outside Manhattan: “Chuck would have been a little bit rebellious to his dad’s ways,” Mr. Koppelman said. Brooklyn? “Senior thinks it’s like the frontier, basically.” Axe, the character played by Damian Lewis, is the CEO of Axe Capital, a multibillion-dollar hedge fund. His Manhattan home is an airy, light-filled penthouse, high above the city. “It’s this incredible glass box built on top of this building downtown in TriBeCa,” said Mr. Levien. “Because, you know, he is somebody that would go try some neighborhood, live where he wants, open himself up to new experiences.” The location was an actual apartment where the show filmed for a couple of years — and it impressed even the showrunners. “If you’re a New Yorker, it’s fascinating to walk through what a $60 million apartment is,” Mr. Koppelman said.

As die-hard denizens of New York City, the characters on “Billions” eat at all the best and most famous restaurants. There are scenes set inside upscale white-tablecloth rooms at expensive eateries like Keens Steakhouse, Babbo, Craft, Ai Fiori, Wolfgang’s Steakhouse, Michael’s, The Pool and Marea. But the characters also visit more humble spots: Wo Hop, Gray’s Papaya, Joe’s Pizza, Old Town Bar, Costello’s Claddagh Inn. There are new favorites (Una Pizza Napoletana) as well as New York classics, like Peter Luger’s, Cibao, Second Avenue Deli and Barney Greengrass. Mr. Koppelman said that for New Yorkers, food information is a valuable currency. “Finding the best bao is as important as finding the best four-star flambé or something,” he laughed. “The show was absolutely trying to show you the real thing over and over again each time. Where’s the best hot dog, where’s the best burger?” New York City chefs — including Daniel Boulud, David Chang, Kwame Onwuachi, Tom Colicchio, Alex Guarnaschelli — have made cameo appearances in “Billions,” weaving the show intricately into the food scene. (The show featured so many restaurants that someone wrote a book detailing the locations.) “Because we’re New Yorkers and we care about New York, we care about these restaurants, we care about these people, we want to find a way to showcase what they love about their place and what they do,” said Mr. Koppelman. (And at some restaurants, it’s not just the food that the characters are into: In the first episode of Season 4, Chuck Jr. and the police commissioner visit Sparks Steakhouse and re-enact the 1985 murder of Paul Castellano, the reputed boss of the Gambino crime family — a hit that an F.B.I. investigator said was arranged by John Gotti.) In addition to celebrated places, the show features the occasional lesser-known gem — like Chartwell, “the world’s Only Winston Churchill bookstore.” When he needs some quick cash, Chuck Jr. sells his collection of Winston Churchill books. Being featured on a television show can be a boost for business and for a shop owner’s self-esteem. “Most places that we got feedback from that were featured in the show were extremely happy to be associated and to be recognized sort of like nationally and internationally,” said Mr. Levien.

Watching movies set in New York when they were younger inspired both of the showrunners. The Coney Island scenes in “Warriors” and the dinner scene in “The Godfather,” they said, were especially memorable. “The walking in the back door at the Copa in ‘Goodfellas’ is an all-time classic,” Mr. Levien said. Mr. Koppelman was in awe of the Sal’s Pizza scenes in “Do the Right Thing.” “I’ll never forget the extra cheese argument in that movie. It reveals so much about character,” he said. “It’s a very important thing in my cinematic journey as a young person wanting to do this — we thought over and over and over and over and over again about Sal’s Pizza.” There was only one downside of filming in New York, Mr. Levien said: “Sirens and car horns. Ruining takes. When these actors are locked in concentrating on some serious emotional monologue or moment — and you know, it’s like, ‘Hold for the police helicopter. Hold for the fire truck.’” For their next show, Mr. Levien and Mr. Koppelman may head to Florida. “We’re certainly really animated by the idea of making a show set in Miami,” Mr. Koppelman said. Still, Mr. Levien said filming in New York was “such a privilege.” Mr. Koppelman put it this way: “I do think, as is often the case for a Long Island-born New Yorker, who has been a New Yorker for 35 years, Billy Joel put it best: I’ve loved these days.”

[rabbitcruiser]

National Culinarians Day 

Today we honor culinarians! They are cooks or chefs who are experts in cooking, preparing, presenting, and serving food. Today we celebrate and thank them for the many ways they use food to satisfy us!

While professional culinarians tend to work in restaurants or commercial kitchens, the culinary arts have a much humbler beginning. It is believed that the roots of culinary arts sprouted when someone either threw a piece of meat on a fire or found an animal that had been cooked by a forest fire. From there, advancements in agriculture, the expansion of culinary techniques, the domestication of livestock, and the introduction of earthenware and stoneware all helped with culinary development.

Chefs were first employed by kings, aristocrats, and priests. In contrast, the lower classes cooked for their own families. The distinct approaches to cooking by different classes helped nurture the development of many different types of cuisine. Jean Anthelme had a great hand in getting culinary arts started in Europe. Others expanded on his work through the study of food science and gastronomy. In Asia, a similar path of study and advancement took place.

Culinary arts in the Western world began expanding at the end of the Renaissance. There was a shift from chefs working exclusively for nobility, to them also working in inns and hotels. It was at this time that the studying of culinary arts as its own field also began. At first, studying happened by apprenticeship, with students accompanying professional cooks. In 1879, Boston Cooking School opened, becoming the first cooking school to open in the United States. Today there are thousands of culinary arts schools around the world, and many colleges and universities offer culinary arts degrees as well.

Cooks and chefs are both involved in the culinary arts. Although a cook is sometimes referred to as a chef, this is not necessarily the correct term for them in the culinary world. Cooks prepare food, help chefs, and manage food stations. They may have names related to the food stations they work at, such as broiler cook, fry cook, and sauce cook. In the United States, one doesn't need to achieve a certain set of accomplishments to become a cook. Some cooks study for two to four years, learning sanitation, food safety, hospitality, and advanced cooking. Others participate in culinary apprenticeships that last about a year, where they receive on-the-job training.

A chef is a type of trained and professional cook. They have knowledge of food science, nutrition, diet, and of preparing and presenting meals. Although they are knowledgeable in all types of food preparation, they often focus on a particular cuisine. They may be formally trained at an institution, or they may learn their craft by being an apprentice of an experienced chef. They work in restaurants, but also in delicatessens, as well as in somewhat large institutions such as hotels and hospitals. They wear a toque blanche hat, neckerchief, double-breasted jacket, and an apron.

There are different types of chefs, and there is a system called a kitchen brigade by which the hierarchy of chefs are classified. The chef de cuisine is sometimes also known as an executive chef, master chef, or head chef. They are in charge of the kitchen and may be in charge of the menu, managing the kitchen staff, and ordering inventory, among other things. The sous-chef is second-in-command and fulfills various duties to keep the kitchen running smoothly. They may fill in for the chef de cuisine, and also may help the chef-de-parties when needed. A chef-de-partie is known as a line cook or station chef. They take care of a specific area of production. They may have their own hierarchy, such as "first cook," "second cook," and so forth. If they work in a large kitchen, they may have assistants; range chefs may work under them as well. There are many other titles in the brigade system. No matter if someone is a cook or one of the many kinds of chefs, today we celebrate them for all the culinary joy they bring us!

How to Observe Culinarians Day

Celebrate the day by presenting a cook or chef with a gift or simply some words of thanks. You could do this for a culinarian you know, or for one at a restaurant or at another place that you eat today. You could even prepare a meal for a chef or cook today, to give them a little break from their everyday work. If someone usually cooks meals for you at your home, you could also consider cooking for them today.

If you are a chef or cook, or are looking to become one, you could become involved with the American Culinary Federation. You could also enroll in a culinary arts program or look into how to become an apprentice. This is also a good day to watch famous television chefs, or to read a book on professional cooking and culinary arts, or a book recommended by the American Culinary Federation. You could also visit the Culinary Arts Museum or another museum related to food.

Source

[nyupreservation]

Preserving the Shael Shapiro Papers

by Josephine Jenks, Institute of Fine Arts Conservation Center graduate student

Shael Shapiro is an architect best known for designing and helping to legalize live/work loft spaces for artists in downtown Manhattan. Shapiro was born in Brooklyn and studied architecture at Rensselaer Polytechnic Institute in Troy, NY. In 1967, he moved into George Maciunas’ original “Fluxhouse”–an industrial loft building turned artists’ cooperative at 80 Wooster Street in the SoHo neighborhood of Manhattan. It was there that Shapiro “helped mastermind the first conversion of an industrial loft building to residential use.” (Rosenblum 2012). By 1971, several hundred artists were living and working in SoHo lofts, in violation of the city’s zoning laws. That same year, Shapiro played a major role in the writing and ratification of New York’s “Loft Law,” which changed zoning rules to legalize residential use of the SoHo loft spaces.

After the passage of the Loft Law, Shapiro spent the seventies shaping “the transformation of hundreds of dilapidated loft buildings in Lower Manhattan” (Rosenblum 2012). During the fifties and sixties, SoHo had become an economically depressed neighborhood of mostly-vacant, fire-prone commercial buildings. Known as “Hell’s Hundred Acres,” the area was slated for destructive re-development projects like a ten-lane highway proposed by Robert Moses. Shapiro, along with other members of his creative community, fought to preserve SoHo’s identity as a rich site of artistic and cultural production.

The New York University Libraries Special Collections hold hundreds of Shapiro’s architectural drawings and plans. Some were drafted by hand on tracing paper, some are printed on paper or sheets of transparent plastic, and others are duplicates that were made using early copying technologies, such as diazotypes.

Many of the Shael Shapiro drawings were folded or rolled up for several years; some are torn and tattered around the edges. In an effort to expand access to and preserve the condition of these documents, the Barbara Goldsmith Preservation & Conservation Department is undertaking their treatment, rehousing, and potential digitization. The first step of this process is a survey that gathers information about each drawing’s size, materials, content, and condition. Next, the drawings will be sent to the Conservation Center for Art & Historic Artifacts (CCAHA) in Philadelphia for treatment.

Already during the survey, we’ve come across drawings of New York landmarks like the Singer Building, Keens Steakhouse, and Studio 54. It’s been a pleasure to see so much of the city’s architectural history reflected in these drawings, and we’re looking forward to the day when they are safely rehoused and accessible to researchers.

Resources

Bernstein, Roslyn and Shael Shapiro. “George Maciunas: The Father of SoHo.” The Gotham Center for New York City History. May 17, 2011. https://www.gothamcenter.org/blog/george-maciunas-the-father-of-soho

“City Drafts Plan for Lofts in SoHo.” New York Times, January 11, 1971. https://www.nytimes.com/1971/01/11/archives/city-drafts-plan-for-lofts-in-soho-calls-for-legalizing-artists.html

“Guide to the Shael Shapiro Papers.” New York University Archival Collections. http://dlib.nyu.edu/findingaids/html/fales/mss_200/bioghist.html

Rosenblum, Constance. “Less Familiar, but Still a SoHo Presence.” New York Times, December 28, 2012. https://www.nytimes.com/2012/12/30/realestate/shael-shapiro-guiding-sohos-transformation.html

[johnnyprimecc]

@keenssteakhouse with the monster King Cut Prime Rib. Had to be over 40oz after cooking. Mutton Chop. Oysters Rockefeller. Crab Cakes. @zoozbikes Ride & Review video coming soon. #steak #steaks #steaknight #steakhouse #steakporn #mediumrare #eeeeeats #forkyeah #primerib #primeribofbeef #meat #beef #beefitswhatsfordinner #carne #carnivore #ribsteak #ribeyesteak #lambchop #muttonchop #🥩 (at Keens Steakhouse) https://www.instagram.com/p/Clyxz-guLwk/?igshid=NGJjMDIxMWI=

[meroaw]

Okay Texas road house guy here again, outhouse steak back is super fucking good and you should try it, but lately at least where I live the quality had gone down so just fyi. But you also try homemakers, it has free cookies and drinks and you get to look at comfy chairs (idk if you have homemakers where you are tho)

i am sorry to say this but i am so scared after reading that story of an american who ate australian bread for the first time and lost their mind at how different and good it was, so im worried about the food quality in general T___T im really interested to see how it ACTUALLY is Im keen to try this "Australian" Steakhouse though!!!! OHH I'll add homemakers to my list >:3