The New York Times Agency May 2010
EN_00914528_9804
(NYT87) NEW ORLEANS -- Oct. 26, 2005 -- NEW-ORLEANS-RESTAURANT -- Ross Eirich, the chef at Galatoire's in New Orleans, toiled on Wednesday, Oct. 26, 2005, to get the restaurant in shape, but it probably won't reopen till next year. Eirich is about to head up to Baton Rouge, where Galatoire's just announced that it planned to open a new restaurant. But he wouldn't be chipping in on the post-Katrina cleanup and swabbing the decks here, after all, if he wasn't coming back. Of course, that may not be enough to assuage the loyal customers of Galatoire's, who are irritated, even outraged, that the restaurant's unique brand of New Orleans cuisine and service is being exported, especially at a moment when the city needs all the singularity it can get. (Jim Wilson/The New York Times)
CENA MINIMALNA - 100 USD
2005-10-26
EAST NEWS
The New York Times Agency
Jim Wilson/The New York Times/Redux
16066875
1,11MB
25cm x 18cm przy 300dpi
2005, 26, A, ABOUT, AFTER, ALL, AND, ANNOUNCED, ARE, ASSUAGE, AT, BACK, BATON, BE, BEING, BRAND, BUT, CAN, CHEF, CHIPPING, CITY, CLEANUP, COMING, COURSE, CUISINE, CUSTOMERS, DECKS, EIRICH, ENOUGH, ESPECIALLY, EVEN, EXPORTED, GALATOIRE, GET, HE, HEAD, HERE, IF, IN, IRRITATED, IS, IT, JIM, JUST, LOYAL, MAY, MOMENT, NEEDS, NEW, NEXT, NOT, NYT87, OF, ON, OPEN, ORLEANS, OUTRAGED, PLANNED, POST-KATRINA, PROBABLY, REDUX, REOPEN, RESTAURANT, ROSS, ROUGE, SERVICE, SHAPE, SINGULARITY, SWABBING, THAT, THE, TILL, TIMES, TO, TOILED, UNIQUE, UP, WASN, WEDNESDAY, WHEN, WHERE, WHO, WILSON, WON, WOULDN, YEAR, YORK,