Bergdorf Goodman is serving fairly the modern feast.
In honor of New York Vogue Week, the long-lasting division retailer requested 4 of town’s most notable designers—Joseph Altuzarra, LaQuan Smith, Emily Adams Bode Aujla, and Luar’s Raul Lopez—to create their very own specials to serve on the BG restaurant. There have been two necessities: one, their dish needed to mirror their sartorial signatures. Two: It needed to be, properly, scrumptious.
Joseph Altuzarra went with a roasted cauliflower soup, a easy but wealthy appetizer that feels as timeless as his tailoring. He discovered inspiration in an outdated household recipe: “My mother would make a model of this soup rising up, and it jogs my memory of dwelling. It’s the excellent meals through the winter months,” he tells Vogue.
In the meantime, LaQuan Smith chosen a branzino entrée. “Branzino is a Mediterranean basic with a revolutionary taste profile inclusive to nearly any palette—basic, but minimal, and really scrumptious. I want to consider my work in an identical sense: clear, but attractive, and alluring in style,” he says.