I came of age working in NYC restaurants.Working in food service forever influences your understanding of the world. You’re literally in “the place to be” in the frenzy of service (8:30 on a Friday night).
It’s electric: yelling orders, laughter, oft shitty music your lame boss makes you listen to on repeat, crazy line cooks, drinking, first dates, possibilities, old friends. The world outside is cut off by the bistro’s walls. Inside, we escape or go inwards to experience the scene, the aroma, the food.
This is a snapshot of a 90s-00s NY Bistro when tourists ordered peartinis, veggies got fancy, & people wore fresh aquatic fumes.--
TOP NOTES: lime flower water, coriander seed, pear
HEART NOTES: mandarin, bell pepper, pea flower
BASE NOTES: basil, nutmeg, moss water
Alcohol denat, parfum (fragrance), aqua (water), benzyl alcohol, benzyl benzoate, benzyl cinnamate, benzyl salicylate, cinnamyl alcohol, citral, citronellol, eugenol, farnesol, geraniol, isoeugenol, limonene, linalool