“I asked my wife this question, and she answered 'forget about the dinner, all I need is chocolate cake.’” -Adama DeLosso, Chef De Cuisine, Garces Trading Company
“I like to heat things up with a homemade Thai Red Curry with cool coconut milk. The perfect fire and ice starter for an evening of indulgences.” -MacGregor Mann, Chef De Cuisine, Amada
“My wife loves chicken livers and lots of red wine.” -Guillermo Pernot, Executive Chef/Partner, Cuba Libre
“I cook whatever she asks for.” -Anthony Scuderi, Chef De Cuisine, Tinto/Village Whiskey
“To comfort someone else—it must be homemade bread!” -Erin O'Shea, Executive Chef, Percy Street Barbecue
“Eggs. You can do them so many ways and they're fast so you can get on to the good stuff sooner rather than later." -Maria Schmidt, Chef De Cuisine, Distrito
On Sunday, we showed up to Adsum after brunch unannounced to take some photos of Chef Matt Levin, who had participated in a survey we'd done in our Food & Drink Issue. He happily obliged. But then we lost his answers. Here they are.
Savage Love: Sondheim is solace