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I'm Drew Breunig and I obsess about technology, media, language, and culture. I live in New York, studied anthropology, and lead strategy at PlaceIQ.

These are reactions to things I feel are important.

When I lifted the gates of Fort Defiance, the smell was overpowering, a combination of kitchen grease and whatever was in that water—fuel oil, sewage, who knows. The water had only risen six inches in the dining room, but the basement—with all of its wine, spirits, food, and restaurant equipment—had been completely submerged.

St. John Frizell is blogging the recovery of his Red Hook restaurant, the near-perfect Fort Defiance, at Epicurious.

I’ll be following closely, eagerly awaiting future brunches, and helping out Frizell but contributing to Restore Red Hook, a fund for Red Hook small businesses damaged by Sandy.

Source: epicurious.com

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