How does Stephanie Izard come up with her menus?
I don’t want to say I do a lot of reading because it sounds like a read a lot of books —ha! — but more so a perusing of different cultures foods. Whether it’s travel magazines or food magazines, I look at things a lot that just inspire me. Like if I’m reading about grapefruits, I’m like, “I haven’t had grapefruits on my menu in a while, I think I’ll do something like that.” I sort of do a lot of reading to get inspiration and start with one ingredient, then just dig through the cooler and start adding on. We use a lot of local farm stuff; so once we get through the winter and there’s local stuff again, it’s usually based on that.