Dishing: Greg Gimble, Lingerie VP

By all accounts, it seems Greg Gimble has a dream job.  He’s a young VP at Va Bien, a lingerie company his parents started 30 years ago. He contacted me to introduce me (the fashion editor me) to the line (which, by the way, has some pretty excellent and tres sexy bodysuits, the wearing of which is in diametric oppositon to the essence of this post).  This is Greg, looking only slightly dumbfounded by his good luck, on a recent photo shoot.

Yet for a guy who lives and breathes lingerie, he is impressively food-obsessed.  A native Manhattanite who now lives in Puerto Rico where the company is based, Greg holds his favorite meals close to his heart.    I’m particularly intrigued by an indoor bocce ball court,a perfect place to work off spaghetti-induced calories.  And I wholeheartedly second Blue Ribbon fried chicken: it is divine.

Greg takes it from here, dishing on his top five meals in the city:

-Dinner at Kanoyama, with a good friend who I have not seen in months.  Broiled black cod marinated in miso, or perhaps some fried oysters, followed by anago (saltwater eel) sushi and an assortment of the fresh fish they have on a given day.  Hopefully they have kinmedai (golden eye snapper) and akashidai (red snapper).  They almost always have great toro from Boston.  To drink, a cold bottle of Onigoroshi sake.  No dessert, just a cup of green tea. Kanoyama, East Village.  For more info visit

inside Kanoyama

-Dinner at Aurora, with a best friend who I see often.  Tuna tartare with avocado followed by a porterhouse for 2 – though they almost never have it; out of 10 times that I call in advance they might have it once.  They always have a ribeye for 2 but it doesn’t hold a candle to the porterhouse, which is perfection incarnate – or “in carne” I should say.  Bottle of Barolo.  Dessert back home after walking a a bit, perhaps an apricot tart from Balthazar’s bakery or just some sorbet. Aurora, Soho and Brooklyn.  Visit

-Dinner at Il Vagabondo, with my parents.  Prosciutto & melon followed by “veal vagabondo”, which consists of sauteed escalope of veal covered with eggplant and mozzarella.  Bottle of Montepulciano.  Bocce ball dessert –  3 layers of ice cream covered in a round chocolate shell.  The ice cream could be better but its charm makes up for it, especially if we’re seated next to the bocce ball court in the restaurant. Il Vagabondo, Upper East Side.  Visit

-After hours snack / dinner #2 at Blue Ribbon, with whoever will go with me – but more frequently by myself, after ducking out of a party that got too crowded.  Fried chicken with collard greens and mashed potatoes, or sweet & spicy catfish with the same sides.  The catfish if it’s hot out and I crave a cold glass of Sancerre. Blue Ribbon, the restaurant on Sullivan in Soho and the Bakery (also serves fried chicken) is on Downing in W. Vill.  Visit

some good ol' fried chicken

-Delivery from Phoenix Garden, by myself.  Spring rolls followed by minced squab with lettuce wraps, or sauteed prawns and a side of bok choy.  Cold light beers.  Followed by a minimum of 2 hours on the couch. Phoenix Garden, Midtown East.  Visit

To check out Va Bien’s collection, visit


1 Comment

Filed under Dishing, Eating, Restaurants

One response to “Dishing: Greg Gimble, Lingerie VP

  1. Pingback: Chocolate And Blue Aurora

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s