By Paul Reitano
When I first met Pete Hunsinger I was a little upset. Why is this guy, I thought, so handsome? Why so well dressed? Pete was kind, authentic, and genuine. But, it gets worse. It turns out…Pete was also remarkably successful. As the publisher of Architectural Digest, Vanity Fair Gourmet and GQ magazines – Pete had the world of publishing in the palm of his hands in the 80’s, 90’s and 2000’s. As such, he dined in New York City when Drew Nieporent was still a server at La Reserve and Lidia Bastianich presided over table side pasta service at Felidia. At Union Square Cafe, Danny Meyer would send out dessert when you couldn’t possibly take another bite, and at the Four Seasons, Julian Niccolini always knew your name…even when you hadn’t been there for a while. Pete was an Icon in an Iconic time. Needless to say, he’s wildly overqualified to be appearing in this article but, dang it, he was too nice to say no.
Me: Pete – what was the restaurant world like in New York City in the 80’s and 90’s?
Pete: I had my first date with my wife Jane at The Odeon. The best Martini was at Felidia – the bartender there “whispered” Vermouth into the glass. The best Bloody Mary was at the St. Regis – where they soaked vodka for two years in a jar of peppercorns left on the bar. Frank’s had Chez Lenard beer in champagne bottles and more importantly, the best steaks. I loved that place – half the guys in there were drivers delivering for the meatpacking district, and they were all packing heat.
Me: What made New York so exciting in those days?
Pete: Danger. I was mugged a few times. I got robbed in front of Cocoa Pazzo once.
Me: You liked that?
Pete: It added a sense of excitement.
Me: From your days at Gourmet, what are some things you learned about the world of food?
Pete: A good meal is a combination of simplicity, hospitality and flavor. Food tastes better with a dinner fork than a salad fork. Blue is the worst color to have in a restaurant. And if you are hosting a party, always have a plated appetizer and a stand up dessert.
Me: This is sage advice – but what is a stand up dessert and why should I have it?
Pete: A stand up dessert is just something people can hold while they mingle. By that point in the meal people want someone new to talk to and are sick of sitting.
Me:. Ok, Pete. What is your favorite thing to eat right now in New Canaan?
Pete. The Zero Carb Wrap at Tony’s.
Me: What? Pete – you can still remember the Poulet Grand Mere at Les Grenouilles. The Zero Carb Wrap at Tony’s? That’s the choice?
Pete: Without a doubt. It’s Turkey and Swiss with tomato, cucumber and avocado, all wrapped in iceberg lettuce. It’s a luxury to have that much lettuce working for you – especially when you have a hankering for protein. And, critically, they wrap it really tight – It doesn’t fall out or juice on you.
Me: Nobody likes getting juiced on.
Pete: Anyway, what can I say – it’s easy and satisfying. When you want to have lunch and you know you’re gonna have dinner, this is what you can get – and it’s only I think $6.99 or something like that.
Me: Pete…I just checked and it’s actually $14.99.
Pete: Is it? Who can tell these days – all I use is Apple Pay.
Me: Alright, Pete – my brain is full of wisdom and anecdotes – what are you up to now?
Pete: I’m a partner in a company called Everyone’s Earth – this month, we launched the first 100 percent cotton biodegradable dryer sheet called Cobi Dryer Sheets. All cotton, no plastics, natural ingredients – none of the chemicals or toxins that are in nearly every other dryer sheet you can buy.
Me: I just ordered three boxes. Maybe I’ll eat the Zero Carb Wrap while I wait for my clothes to dry.
Pete: Try not to get juiced on.
