Q&A, Part 2: Restaurateur Carlos Suarez on Rosemary's, Cooking at Home, and Where to Eat Out in New York City
Brian Park Carlos with his cousin, Guini Suarez, one member of the Dekar Design team (who designed Rosemary's)
Yesterday we spoke with Carlos Suarez of Bobo and Rosemary's about rooftop gardens and his enthusiasm for the West Village. Today we continue the conversation, chatting about what makes New York ideal for a restaurateur, where he eats out, and what he likes to cook at home. We also learn of his aversion to fried pig eyes.
What draws you to New York City as a whole and the restaurant scene here, as opposed to other cities?
There is amazing diversity here. I grew up a bit in London and it's certainly very cosmopolitan there, but it doesn't have the same energy. It doesn't have the concentration of people and intensity that New York has. To balance that intensity and urban excitement with something pastoral like the garden upstairs is something really unique to New York.
And what is the best meal that you've had out recently?
A friend of mine bought some steaks and a leg of lamb at Dickson's. We were in the countryside and he grilled them. That was just out of control.
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