At the New York Film Festival premiere of Broken Embraces:

● PENELOPE CRUZ - Favorite restaurant in New York? "Oh, I have many because I love food so much!" And in Madrid? "I go to many that are out in the countryside, but whoever goes there for the first time should go to Botin. It's the oldest restaurant in the world." What did you like about it? "Everything!"

● PEDRO ALMODOVAR - Favorite restaurant in New York? "Mr. Chow's -- we had dinner there the other day, and it was really very impressive." And in Madrid? "In Madrid, there are many. Casa Lucio is one of my favorites."

Let's give a warm welcome to fall, which along with introducing you to your new fall wardrobe could also introduce you to the ballet, as the new season for the American Ballet Theater commences this week. If you lean more towards action movies and indie bands, getting decked out to make a pilgrimage to the uncharted wilds of the Upper West Side could feel a bit out of character. As daunting as trading in Converse All-Stars for conservative kitten heels seems, the ABT is something all New Yorkers should branch out and try. It's recognized as one of the great dance companies in the world. A living national treasure since its founding in 1940, ABT annually tours the United States performing for more than 600,000 people, and it's the only major cultural institution to do so. The ABT has also made more than 15 international tours to 42 countries, and this October the company returns home to Manhattan. Twenty-one-year-old Daniil Simkin, an award-winning veteran of the stage since the age of six, offers up his advice to a ABT virgin -- or those with a serious aversion to men in tights.

Jean-Luc Naret, director of the world-famous Michelin Guides, released the fifth edition of the New York Michelin guide Monday, and yesterday, the books hit stands around the city. As with any upper echelon foodie-endeavor, this one was met with some criticism from food-lovers with differing opinions. Nonetheless, to talk about the long road before the list is finalized and printed, we sat down with Naret to get the backstory of the Michelin Guides and what it takes to secure a much-coveted three stars.

Once upon a time, restaurateur Donatella Arpaia was a corporate lawyer. Nine restaurants, several TV show appearances (including guest judging on The Food Network’s Iron Chef America, and Bravo’s Top Chef), and one Michelin Star-honored eatery later, New York foodies are grateful for the legal system not being her cup of tea. Donatella recently made time out of her insanely busy schedule to talk with us about what it’s like being a powerful presence in the restaurant business, how she felt about her partner (and executive chef of Anthos, Kefi, Mia Dona, and the newly opened Eos in Miami as well as Gus and Gabriel in New York) Michael Psilakis cooking for President Obama, and why she’s excited about Cooking in Heels.

The creator of the Mediterranean masterwork menu at Lavo at the Palazzo in Vegas, chef Ludo Lefebvre on his rebel image, the year of the Aries, and succumbing to In-N-Out.

Where can you be found when kitchen duty is over? I like L’atelier de Joel Robuchon. The food is perfectly executed, and it is a comfortable environment. I also like Picasso at the Bellagio and Mix at the Mandalay. My other two current choices in Las Vegas are found off the Strip. First, Lotus of Siam. When you pull in to the parking lot, you will never expect the quality of food you are going to have. As soon as you open the door and see all of the press and the awards on the wall, you know that it's going to be a special experience. I really love that the chef is doing what she loves, and not worried about a fancy environment. No one eats the curtains and the plates, so does it really matter?

After a two-season stint as a judge on Bravo’s Top Design and nearly 10 years as editor-in-chief at Elle Decor, Margaret Russell tells us that great style can be learned, real-world experience is priceless, and Anne Slowey’s Stylista gets a thumbs up.

You've been an editor for a long time, but has the Bravo blog been your first real blogging experience?
Yes, I did it for season one also, and it's very different writing for a blog. I think it’s interesting that it's so casual, and that so many more people comment. They feel like it's a personal message to them, and they sort of pick apart everything you say. I love reading design and style blogs, so we tend to be happier, nicer and more positive than some of the angry bloggers who watch reality TV shows.

Jean-Georges Vongerichten, the superstar behind elite New York restaurants Jean Georges, Spice Market, Matsugen, Perry Street, Vong, Mercer Kitchen, JoJo, and Nougatine on passing up coal and engineering for cooking, getting wine for his birthday as a kid, and bringing food back to its origins.

Point of Origin: I'm from Strasbourg, a big city in Alsace. It was a pretty big house, and we were cooking for 20 for dinner, it was a big deal. We had all of our meals at home; my grandmother cooking, my mother cooking. It may have been a one-pot stew, so it gave me a taste for making food for a lot of people. Every morning, I remember the smells around me; when I was eight or ten, I could tell you exactly what day of the week it was by what was on the stove. And I always knew what I wanted to do: cook! In 1957 I got a bottle of wine for my birthday, but by the time I was 16, I had only been to six restaurants in my life and never really knew that somebody could actually make a living by cooking. I started cooking at 16 as an apprentice. I wasn't going to school, but working with a chef. In 1973, I began as an apprentice at the Auberge de l'ιll, which has now been going for 50 years. In 1976, they gave us a test, and I was voted Best Apprentice. I went to Paris for the finals and received the highest score in regional France, but the apprentices competed against each other there, and I finished third.