On a slow Thursday night at Picholine, the Upper West Side's Michelin-starred gem of foam and fromage, Bill Nighy ambles into the kitchen. "Completely sensational," he tells Terrance Brennan, "and I'm not blowing smoke up your " you know." Brennan is shaggy, dressed in whites, bouncy and compact " nothing ... More »
SOURCE: Vulture at 08:00AM on March 22, 2015