Graza

Q: How do you describe yourself?

H: Very nice, very weird, very esoteric.

K: Intense, curious

Q: Finish this sentence, cooking for me is...

H: Artichokes & aioli

K: Ratatouille 

Q: Take us through the process of conceptualizing a restaurant. How did Margot come to be?

H: Margot came to be in a restaurant in Paris. 

K: We had been drinking too much champagne and Halley said 'don't you think we should open our own restaurant?'

H: From there, Margot took on a life of her own, we envisioned the person we'd want to be eating at our restaurant, and what she might want to eat. 

Q: What is your perfect day of NYC eats? A breakfast, lunch, dinner, and drinks spot?

H: Breakfast at Cafe Sabarsky, lunch at Via Carota, dinner at Eel Bar, and martinis at The Odeon. 

K: Pastries at Laurel, lunch at Thai Diner, dinner at Keen's, dessert and a decaf coffee at home. 

Q: What has been your favorite part of taking on this venture [Margot] with each other?

H: Getting to learn everything about Kip's weird brain.

K: Halley teaching me how to order a spritz. 

Q: Who you do turn to, watch, or follow for food inspiration?

H: We love Vilda! Joe Woodhouse, lots of London restaurants, David Tanis. 

K: Claire de Boer, Vilda Gonzalez, NYT cooking always! 

Q: Margot has a rotating menu, is there a dish that you hope stays forever or one your haven't been able to stop thinking about?

H: Beans always and forever. 

K: Change is good! 

Q: Are you more of a Sizzler or a Drizzler?

H: Hard Sizzle

K: Sizzler!

Q: What are your all-around life mottos, mantras, philosophies?

H: The only constant is change, unfortunately for all of us. 

K: Let's f@c%ing go

Q: What's on the horizon for you?

H: A restaurant in the Guggenheim! 

K: More restaurants, more fun!