 |
(Photo: Zach Desart) |
When Di Fara’s Dom De Marco, the septuagenarian pie man, was shut down by the Department of Health last year, the one thing that irked him above all else was their insistence that he wear a hat. “I’d only wear a hat if I were bald,” he told slice.com’s Adam Kuban. And yet, there he was one day, unbald and wearing a jaunty chapeau of the type you might associate with the driving of vintage roadsters through the English countryside. Maybe it was just for show, but the pizza-slinging fashion plate seems to have sparked a trend. Take, for instance, Francis Garcia of Artichoke Pizza, who can be seen nightly wearing a white linen driving cap pulled low over his eyes. Former Resto chef Ryan Skeen was spotted recently wearing a similar model but backward at the General Greene where he consults. And the crew of Curry Ya (pictured), a new Japanese curry shop on East 10th Street, consider themselves out of uniform unless they’re wearing their regulation black mesh lids. When asked about this, Marc Williamson of J.J. Hat Center in the Flatiron district admitted he hadn’t noticed whether his customer base was suddenly rife with formerly hatless pizzaioli and Japanese cutlet cookers. Predictably, though, he’s in favor of the trend. “A cook could wear a do-rag, a baseball cap, or even a little paper hat,” he says. “But if you’re wearing an $85 Borsalino, it shows you care enough to want to look good while doing your thing.” As for the classic chef toque, Williamson doesn’t predict a comeback anytime soon.
Email
Print
Eight Year-End Films Vie for Oscar Contention
Sondheim and Lansbury on a Lifetime in Theater
The Black Keys Release Their Hip-hop Debut 
How the BQE Became an Artistic Muse
On Great Jones Street, Shopping Is Art 
Classic Fare, Old-world Charm at Le Caprice
Buy a Brownstone for Less Than $1 Million
Fifty of the City's Tastiest Soups
Reasons to Love New York 2009
New York Politicians Refuse to Quit
A-Rod Has Babe Ruth in His Sights
McCain Yields to the Party's Pressure
