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09/11/2026

Twenty-five years today.
I love this city the way you love a person who has been through something. Not in spite of it. Because of how they carried it.

New York doesn’t get over things. It absorbs them, keeps going, and somehow comes out warmer. I’ve spent my whole life in the rooms where that happens — tables set for people who just needed to not be alone. That’s how this place heals. It gathers.

There is nowhere else like it. There never was.
🤍

The last thing I have time to do in September is cook two dinners.One for the kid, one for the grown-ups — heck no. This...
09/08/2026

The last thing I have time to do in September is cook two dinners.
One for the kid, one for the grown-ups — heck no.

This is the one that solved it in our house and a true go to every back-to-school season. Two sheet pans, one oven, one hour, and everybody eats the same thing — including the nanny, and the kid who stayed late from the playdate.

CHICKEN
8 bone-in, skin-on chicken legs · avocado oil · 1 tbsp salt · 1 tbsp pepper
Oven to 400. Foil-line a rimmed sheet, coat the legs on every side with oil, lay them skin-side up, season.

SQUASH
1 kabocha, seeded and cut into chunks · avocado oil · 1 tsp salt · 1 tsp pepper · 5 tbsp butter
Same foil, same oil. Season the orange flesh, then turn the chunks skin-side up.

Both pans go in together on separate racks. One hour. Use convection if you have it.

Scoop the squash out of the skins into a bowl with the butter already waiting at the bottom. It comes out looking dry and chalky — don’t panic, the butter fixes it. Mash to chunky-mashed-potato texture, salt again.

Add something green. Set the table.

Three things that make it work:
Bone-in and skin-on, always. Nuggets won’t cut it.
Kabocha over butternut if you can find it. It will change your family’s life, I promise!
Cutting a kabocha is a genuine fight — sharp knife, one big whack, then your body weight. Full technique is on the blog.

More recipes like this at flaweless.com, link in bio. Any questions, shoot me DM🍍

Sweet August, remembered.1–5 🤍 My mom and dad came to stay. Dinner at il Buco , and a lot of time spent remembering Ann ...
09/04/2026

Sweet August, remembered.
1–5 🤍 My mom and dad came to stay. Dinner at il Buco , and a lot of time spent remembering Ann Buchner, their dearest friend. We were so lucky to have had her.
6–7 🖼️ An exhibit at the Brooklyn Museum with the two of them that I have not stopped thinking about.
8–11 🔑 We bought a home. A Sake celebration was non-negotiable!
12–15 📦 My sister flew in to help me clean and pack, which is its own love language.
16–17 🌴 Then Denise Barker came up from Miami to do the same. I have the best friends. I really do.
18 ✈️ Frith got on a plane to France by himself for the first time. I handled it beautifully and not at all.
19–20 🍋 And still up to my cheffing shenanigans, because of course.

Wait till you see what September has in store 😉🍍

09/01/2026

Here’s the story I left out.
The first time I was in this room, I was the guest in it. Now I get to be the host.

But first, the unglamorous part. We take almost all of it apart and turn it into our home, without losing the parts that made it worth wanting.

This is THE LOFT — Episode Two. There’s a lot more to come, and I’d love you along for it. 🍍

Twelve, and it’s a partial list. Tell me which one is yours. 🍍
08/28/2026

Twelve, and it’s a partial list. Tell me which one is yours. 🍍

A month ago we told you: in June, we lost our address and thrived.Since then — a rooftop dinner for two, an experiential...
08/27/2026

A month ago we told you: in June, we lost our address and thrived.

Since then — a rooftop dinner for two, an experiential watch party, a three-day retreat where powerful women held the floor, a birthday brunch, a networking dinner, a private island, clients who return again and again, Salons announced, and now a loft on the Bowery with a story of its own.

This is what a nomadic hospitality studio looks like in motion. The List is open now — flaweless.com/join — first access, always, to the people on it.

Flawelessly. 🍍

08/26/2026

We bought a loft on the Bowery.
I stayed in this exact apartment once, years before I could have imagined owning it. Now it’s ours, it needs absolutely everything, and I’m taking you through all of it.

Here’s what I keep thinking about. I’ve spent twenty years building rooms for other people’s best nights. This is the first one I get to build from the ground up, for ours.
If you read the last essay — this was the moment before.

THE LOFT — Episode One.
Episode Two is the part I skipped today: why I was here the first time. Coming soon. 🍍

Issue Five, one line at a time.If you know someone standing in their own moment before — and you probably do — send them...
08/24/2026

Issue Five, one line at a time.
If you know someone standing in their own moment before — and you probably do — send them this. That’s how the table grows.
The whole essay is on Substack. Link in bio. 🍍

08/23/2026

I’ve been collecting moments-before. Filing them like secrets from the Gods.

The note before the high C soars. The day before I met my husband. The minute before the phone rang to tell me my restaurant was on fire.

It’s why sequence matters in service. An evening is a string of moments-before, and the host’s whole job is to protect every one of them. It’s the difference between a room that happens to you and a room that has been waiting for you.

I’m writing this from inside one. It’s the middle of August, the city has that emptied-out hum it gets before September remembers itself, and everything this strange nomadic summer has been building is sitting at the top of its arc, one breath from landing.

And this book — the one I’m writing here in public, one essay at a time — you’re inside its moment before right now. You have been all along.

The rest of it is on Substack, including the moment that taught me all of this. Can you guess what it is?
Issue Five of The Entertainer — link in bio. 🍍

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