"Location: Greenpoint Model: Amana Contents:* Trader Joe's saag paneer* Trader Joe's chicken tikka masala* A forgotten half-onion, Saran-wrapped and aluminum-foiled the way that Grandma suggested* Cranberry juice for girlfriend Chloe's U.T.I.* Small wicker basket of nuts and dried fruits that Mom sent to celebrate him meeting Jon Batiste, along with a note: "When are you going to send the photo, sweetheart??""
"Model: LG two-door Contents:* A bottle of Brunello (until wine fridge from Sharper Image arrives)* Parmesan crisps* An XL bottle of sake that the killer omakase-sushi dude on Hudson recommended* Two large triangles of Brie, both unwrapped* Jar of sun-dried tomatoes* Takeout box from Via Carota (cacio e pepe)* Family pack of Oreos Exterior-door décor: Photo-booth print from Soho House's New Year's Eve party, Equinox MetCon3-class schedule."
"C.E.O. of the Williams Capital family office and of his own actual (perfect) family: Fifty-one years old, full head of hair, strikingly handsome, with three young kids (Tyler, Skyler, and Zoe) and wife (Donna, attorney). Location: Tribeca Model: Sub-Zero Contents:* A box of Amaretti di Saronno* A large ball of mozzarella di bufala from Eataly* A filet mignon from a butcher who used to hang with Anthony Bourdain, but who wasn't there for him toward the end*"
A twenty-four-year-old classically trained jazz musician from New Hampshire lives in Greenpoint and keeps convenience Indian dishes, a carefully wrapped half-onion, cranberry juice for his girlfriend's U.T.I., and a sentimental wicker basket sent by his mother. A thirty-two-year-old finance professional in the West Village stores premium wine, sake, multiple cheeses, sun-dried tomatoes, upscale takeout, and snack foods, with door decor recalling private-club nights and fitness classes. A fifty-one-year-old CEO in Tribeca maintains artisanal Italian sweets, bufala mozzarella, a prime filet mignon, farm chicken for his children, and specialty Middle Eastern dairy, reflecting family-oriented, high-end food choices.
Read at The New Yorker
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