This profile of the pioneering high-end restaurant and hotel gives viewers a full-flavored taste of its recipe for success
Back in 1975, Mario Puzo, author of “The Godfather,” invited food critic Gael Greene to the celebrated Lutèce so she could educate him about something he didn’t think he liked, namely fine French cuisine.
The lesson was a failure—Puzo told Greene the bread was OK, but that he would have passed on the wine in favor of Coca-Cola; Greene found Puzo a “charming primitive,” which was obviously the whole point of the feature in New York magazine that followed, confirming Puzo’s street-level bona fides.
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