Dabbling in the Dining Business Has Its Dangers
From Steve Fishman's chat with Vanity Fair editor-in-chief (and restaurateur) Graydon Carter in this week's issue of New York:
One afternoon, I ask Carter if he is worried about the future of magazines. We are in his office on the 22nd floor of the Condé Nast building. Carter has lately put on a few pounds, and his curved desk of blond wood seems cinched around him like a seat belt. "You try opening a restaurant and not gaining weight," he says—weeks before, he'd opened the Monkey Bar, and before that the Waverly Inn, and one of his two assistants, visible through a connected sliding-glass window, takes reservations.
