How Crudités Became an Art Form

The New York-based private chef Yann Nury has a simple strategy for transforming unadorned produce into showstopping canapés. “It’s all about finding the most unique vegetable,” says the 40-year-old Frenchman, “and making it a star.” At the events he caters for clients, shiny orange Sungold tomatoes masquerade as gumballs in Austrian crystal candy dishes; vivid…

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A New York Loft Where the Art Comes First

IN THE 1960S and ’70s, clearing out and refinishing a downtown loft was a rite of passage for New York artists, who were drawn by cheap rent and ample studio space to the postindustrial buildings of SoHo and TriBeCa. Today, of course, those same addresses are luxury real estate, but the loft hasn’t lost its…

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