BlackBook

Though the old saying, “Oysters should only be eaten in months that end in an ‘r’” was debunked by refrigeration and modern mariculture, the truth remains: oysters are the ideal fall food. “Oysters thrive in cold water,” says Adam Evans, the chef of Atlanta’s white–hot seafood restaurant The Optimist and the aptly named next–door oyster bar, The Oyster Bar at The Optimist. “So when the water starts to change, they get this rush of cold water, plump up, and get really nice.”

Jack Dakin and Corbin Plays are two Northern California Bay boys who came to New York City to create lounges and restaurants that combine functional design with the cool factor. They ended up working for the likes of Serge Becker, Sean MacPherson, and Eric Goode and on venues such as: Joe's Pub, The Bowery Hotel, Jane Hotel Ballroom, The Park, Dirty Disco, and Duke & Duchess. The duo plans to soon branch out to New Orleans, Dallas, and Philadelphia. We caught up with them before their national invasion.

Dagny Mendelsohn is the front woman representing the 11 total owners at Macao Trading Company. She hails from the other serious foodie city, San Francisco, once she set foot in New York, she learned the heart of the restaurant business from one of the best, Keith McNally. She embraced the underground hipster scene from being part of APT, as well as gaining an education from the fashionistas (a.k.a. Richie Rich). At Macau, she brings it all together under one roof with dinners for people like Perry Farrell, Mick Rock and Morimoto.

Serge Becker is a partner in New York dining and nightlife staples like The Box, Joe's Pub, Café Select, and La Esquina. His stake in the nightlife industry began as art director at Area and continued with his involvement in some of the city’s most exclusive spots (MK and Bowery Bar). Currently, he's taking a break from nightlife and exercising his green thumb.

According to BlackBook's version of Charlie's Angels (our crack all-girl team of nightlife assassins), the somewhat informal back room of Cafe Select will open in the near future as a full-fledged, separate entity -- meaning we’re in for another Serge Becker-helmed, hush-hush hottie. Currently, the bi-level space has a La Esquina vibe with entrance only possible straight to the back of the restaurant and through the kitchen. Its hours of operation, for select (get it?) friends of the house, run from Thursday to Saturday, usually until 3 a.m., depending on the restaurant's closing time.

Jeffrey Jah holds forth on going from runways to club king, bringing heat from here to Sao Paulo, and putting DEA raids behind him.

Burlesque girls get mad

Freeman's and Rusty Knot co-owner Taavo Somer talks about his failed busboy career, the proper use of porno paneling, and why he strives for simplicity when doing three jobs at once.

From Upstairs to the Box.

The exclusive club's doorman checks in.