Rebecca Taylor On Her Fave NYC Eats

RTembed1Photo: Courtesy of The New Potato.
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.
It’s getting colder out, and while we love the brisk entry of fall, sometimes we like to pretend its still summer. We shot designer Rebecca Taylor at Tacombi for a bit of a beach-in-Mexico throwback. After all, we’re definitely a site for all seasons and who better than to throwback with then one of America’s most whimsical designers? Yeah, that’s what we thought.
The New Potato: Describe your ideal food day.
Rebecca Taylor: "Poached eggs on multi-grain toast, vegetables, and grilled chicken from Dig Inn Market, and a chicken burger and mashed potatoes from Purbird in Brooklyn. Or if I feel like a treat — dinner at Tacombi."
TNP: What would your last meal be?
"Chicken with champagne sauce and potatoes Dauphinoise."
TNP: How do you start your day on a good note?
"With decaf coffee and some yogurt from Chobani."
TNP: What are some of your healthy routines?
"As far as exercise, I like finding different, fun ways to stay in shape. If my time wasn’t so limited, I’d try out a new dance class every week! Right now, when time allows, I’ve been taking swing classes."
TNP: What catches your eye on every menu?
"Fried chicken."
TNP: What are your favorite places to travel to?
"I can never get enough of Paris. I also love going to Turks and Caicos to relax with my family."
TNP: What won’t you travel without?
"A cashmere wrap or blanket."
TNP: Where do you draw inspiration from?
"So many things — people, music, museums, books, New York."
TNP: What’s your drink?
"After fashion week…anything with tequila!"
RTembed2Photo: Courtesy of The New Potato.
TNP: What ingredient do you consider overrated?
TNP: What ingredient are you convinced makes everything better?
TNP: Your afternoon snack?
"Salt and Vinegar Pop Chips or English candy."
TNP: What’s always in your fridge?
"Fresh-squeezed orange juice."
TNP: What’s always in your bag?
"About a thousand types of lip gloss."
TNP: Your go-to recipe for eating in?
"Um…wrong person to ask!"
TNP: Favorite night of the week and why?
"Friday — I hang with the kids and have pizza."
TNP: What’s a typical lunch in the showroom?
"We’re all really into Dig Inn Market right now. Healthy and not too heavy; it keeps my energy up."
TNP: What are your favorite New York restaurants?
"Waverly Inn, Balthazar, Tacombi."
TNP: If you could have a dinner party with five people, living or dead, who would be there?
"David Bowie, Jennifer Lawrence, Philip Roth, Mike Myers, and Princess Diana."

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