SOLD OUT: Eric Ripert and Chris Stang: Zagat 2020
Tuesday January 28: 7:30PM – 8:30PM
This event is sold out. You can preorder a signed copy without admission here. Please note that payment is required for all online orders at checkout. This event will take place in the Second Floor Art Department, located on the 2nd floor of the Strand, accessible via the stairs or elevator at 828 Broadway.
Doors open 30 minutes before the start of the event.
This past fall, Zagat, the iconic resource for dining enthusiasts recently acquired by The Infatuation, released a 40th anniversary edition of its long-celebrated paperback guide for the first time since 2016. The guide maintains its signature burgundy cover and 30-point rating system for over 1,000 crowd-sourced NYC restaurant reviews, with the addition of a foreword by restaurateur Danny Meyer and four-decade retrospective of the NYC dining scene. The guide's release arrives ahead of The Infatuation's digital overhaul of Zagat, which will relaunch next year as a user-generated content platform focused exclusively on restaurants. When it debuted in 1979, the Zagat guide acted as the restaurant app of its generation, so it's only fitting that The Infatuation, itself a hub for restaurant discovery, has sought to preserve and usher in its next chapter.
Chris Stang | Zagat CEO/Co-Founder & CEO of The Infatuation -Since its inception in 2009, Stang has been the architect of The Infatuation’s editorial voice, creative vision, and marketing strategy. Today his role still encompasses all of those things, but also includes pushing the company forward into new arenas, including the creation and launch of Text Rex, EEEEEATSCON, The Infatuation’s food festival, and the company’s recent acquisition of Zagat. As CEO of Zagat, Stang worked closely on the brand’s return to print with the release of a special 40th anniversary NYC edition of the guide for 2020. Heading into the new year, Stang is overseeing the storied brand’s next chapter with a full digital re-launch. He was nominated for a James Beard Award in 2015 for Underfinger, a review of a restaurant that doesn’t exist, and he still writes from time to time about real restaurants. Prior to taking on The Infatuation full time, Stang was the VP of Marketing at Atlantic Records, working closely with many of the label’s biggest acts including Coldplay, Bruno Mars, Skrillex, Gnarls Barkley, and Panic! At The Disco.
Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. Today, Ripert has been recognized as one of the top chefs in the world. In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
In 1998, the James Beard Foundation named Ripert “Top Chef in New York City” and in 2003, “Outstanding Chef in the United States.” In September 2009, Avec Eric, Ripert’s first TV show, debuted on PBS stations and ran for two successful seasons, earning two Daytime Emmy Awards: “Outstanding Culinary Program” (2011) and “Outstanding Achievement in Main Title and Graphic Design” (2010). Avec Eric: a culinary journey with Eric Ripert (Wiley) was released in November 2010 with more than 100 recipes inspired by Ripert’s travels. In fall 2008, Ripert published On the Line, his second cookbook with Artisan, which in 2002 published A Return to Cooking, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar and writer Michael Ruhlman that was selected by Newsweek as one of its best books of the season. Ripert’s first cookbook, Le Bernardin – Four Star Simplicity (Clarkson Potter) debuted in 1998, and in 2014, Ripert released his newest cookbook, My Best: Eric Ripert (Alain Ducasse Publishing). In 2016, he published his memoir: 32 Yolks: From My Mother’s Table to Working the Line (Random House), which appeared on The New York Times bestseller list. In addition, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman. When not in the kitchen, Ripert enjoys good scotch and peace and quiet.