With Sandy’s winds and surges gone, St. John Frizell, owner of Red Hook’s much beloved cafe and bar Fort Defiance, must contend with the buckets (gallons? tons? How does one quantify a flooded room?) of water left in the basement.
Tag: Red Hook
“In dark moments—and there were a lot of dark moments—I would calculate how many cappuccinos I needed to sell to pay off, say, the plumber. The number was always in the tens of thousands.” So reads an often-hilarious piece in the new issue of Gourmet Live by St. John Frizell on his decision to quit his food mag marketing gig to eventually open a restaurant.
To understand the irregular business hours and general ad hoc nature of the Red Hook…
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Devour an egg cream. History (and your tastebuds) will thank you.
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