Florent, NYC
Florent: always a good time and yesterday was no exception.
I started going, in the 80s, late at night, me and the 7 foot tall drag queens and tranny ho messes . It was not nice in the meat packing district back in the day: meat scraps and beef blood in the street, fish stink from the river, all dark corners and prostitutes. And then the oasis of Florent. I was only a young teen, out way too late, but it was super tranny fun.
Then I didn’t return to Florent until the aughties—still a late hang, still a fun crowd.
Now it's closing.
So Shari of Bayer Public Relations, Francine, the new Editor in Chief of Food and Beverage Magazine, and I trouped down for a goodbye luncheon.
Only now did Chef Michael they tell me that they make fries in a dedicated fryer. We’re going back again for Denial.
Here are some pix on a rainy Monday on Ganesvoort Street before it all goes away.
Front entrance:
Menu:
Pate:
Chee-burger:
Chicken sandwich:
AG's Mushroom omelet:
Inside/out view:
Interior view:
Why the hood is changing:
I started going, in the 80s, late at night, me and the 7 foot tall drag queens and tranny ho messes . It was not nice in the meat packing district back in the day: meat scraps and beef blood in the street, fish stink from the river, all dark corners and prostitutes. And then the oasis of Florent. I was only a young teen, out way too late, but it was super tranny fun.
Then I didn’t return to Florent until the aughties—still a late hang, still a fun crowd.
Now it's closing.
So Shari of Bayer Public Relations, Francine, the new Editor in Chief of Food and Beverage Magazine, and I trouped down for a goodbye luncheon.
Only now did Chef Michael they tell me that they make fries in a dedicated fryer. We’re going back again for Denial.
Here are some pix on a rainy Monday on Ganesvoort Street before it all goes away.
Front entrance:
Menu:
Pate:
Chee-burger:
Chicken sandwich:
AG's Mushroom omelet:
Inside/out view:
Interior view:
Why the hood is changing:
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