People, Places and things: A Cultural Compendium of What’s NewOn February 13, 2018 by Margot
CreditCourtesy of Gucci
Inside Florence’s newly renovated Gucci Garden — which is not a garden but, rather, a museum for the storied fashion house, set in a 14th-century palazzo — visitors will find galleries filled with archival Gucci looks, a boutique styled to resemble a rambling antique shop and what may be the world’s most enticing museum cafe, thanks to a menu designed by Massimo Bottura. Apart from Bottura’s five nonprofit Food for Soul soup kitchens, Gucci Osteria is the triple-Michelin-starred chef’s first restaurant beyond his native Modena. It’s still a hometown collaboration, though, as Gucci C.E.O. Marco Bizzarri is an old friend from high school. There’s also a natural affinity between him and Gucci creative director Alessandro Michele, both of whom specialize in artful deconstructions of the past. “We’re looking back not in a nostalgic way but to create something new,” Bottura says. “Italians have the gene of the artisan and the poet.” Yet the restaurant is not strictly Italian: Its menu features such varied dishes as lingua in salsa verde and grilled lettuce (above), steamed Japanese buns with pork belly and apple, and even a hot dog made with Tuscany’s prized Chianina beef. — LAURA RYSMAN
Here, Bottura shares his recipe for a classic French bouillabaisse turned Italian-style pasta dish — from his menu for the Gucci Osteria — exclusively with T.
Marseille and Naples Are Not So Far (serves four)
∙ 1 lb snapper, grouper or other small white fish (descaled and gutted but still intact with heads and bones)
∙ ½ lb clams
∙ ½ lb mussels
∙ 1 carrot
∙ 1/2 stalk of celery (no leaves)
∙ 1 medium yellow onion
∙ 1/3 cup extra-virgin olive oil
∙ 1 garlic clove
∙ 1 pepperoncino, fresh (not too spicy)
∙ 4 to 5 fresh tomatoes or one can of peeled tomatoes
∙ ¾ lb pasta
∙ 1 lemon
1. Coat a pan in olive oil and brown the chopped celery, carrots, and onions until soft. Add the fish (with bones and heads) and simmer over low heat.
2. In a separate pan, sauté mussels and clams with olive oil, garlic, and fresh pepperoncino until they open. Remove from flame, filter the broth with a sieve and separate the seafood from the shells. Add the filtered broth to the pan with the simmering fish but keep the mussels and clams separate.
3. Add 4-5 peeled tomatoes (quality canned ones are fine out of season). Simmer everything covered over low heat for 2 hours. Keep an eye on the liquid reduction and add water or fish stock if it reduces too quickly.
4. Allow to cool. Remove fish bones and heads and filter again with a fine mesh sieve.
5. In a separate pot, cook the mixed pasta for 8 minutes in salted water. Strain the pasta (do not rinse!) and finish cooking it in the bouillabaisse sauce for 5 minutes.
6. Serve the pasta on a plate with extra sauce. Top with mussels and clams and a fresh grating of lemon zest.
Clockwise from left: Monica Rich Kosann, $24,225, monicarichkosann.com. Aurelie Bidermann, $780, aureliebidermann.com. Gucci, $2,290, gucci.com. Temple St. Clair, $15,500, templestclair.com. Paul Morelli, $11,700, paulmorelli.com.
CreditSam Stewart, “Untitled (Floor Lamp)” 2017. Courtesy of the artist and Fort Gainsevoort Gallery/Photograph by Lauren Coleman
Both Sides Now
The artist-cum-furniture designer Sam Stewart’s best-known pieces may be the curved-edged, mod-hued tables at the fashionable downtown Manhattan hangout Dimes, but he still draws upon the more traditional techniques of Appalachian woodworking that he first encountered in his native North Carolina. This month, a collection of Stewart’s retro-futurist works will go on view at Fort Gansevoort in Chelsea. A five-foot-tall floor lamp upholstered in orange vinyl and set into a burled ash wood base bends like a tree limb to reveal a shining LED bulb, while another piece, a playful bed-table combination that recalls both Richard Artschwager’s Formica minimalism and Mary Heilmann’s offbeat riffs on midcentury modern, features a white tufted leather mattress wedged beneath a veneered wooden slab. But it’s a pair of asymmetrical chairs that are simultaneously the most homespun and high-tech pieces in the show: Stewart fashioned them from dried maple and beech branches he charred with a propane torch and then encased in a translucent vinyl cocoon. “The petrified wood accidentally created drawings on the inside of the vinyl,” says Stewart. For him, it’s a happenstance that, as with any folk tradition, tells a new story. — LIZ HIRSCH