Tastemakers: Steven Durbahn and Johnathan Morr

Photo: Spencer Heyfron

Out's November issue showcases our annual Tastemakers portfolio which highlights the hippest arbiters of style currently leading the charge at the forefront of the nation's ongoing cultural revolution.

From fashion phenoms to chic restaurateurs to dance company directors, the impeccable taste and sensibility of these men make our lives simpler, prettier, happier, and richer. Today's featured trendsetters are Jonathan Morr and Steven Durbahn:

Jonathan Morr is an expert at being ahead of the curve. Years before modern Asian noodle palaces became all the rage in Manhattan, he launched Republic in Union Square. “When my partners and I signed the lease there, it was way before any Barnes & Noble or Whole Foods,” he reminisces. “That area had a lot more to do with prostitution and drugs, but it had a beautiful park with a lot of potential… It was quite obvious to us that there was inevitable change coming to the area.” Likewise, before the meatpacking district was safe for the well-washed masses, hipsters were sneaking into his APT on West 13th Street.

He nurtured his mastery of all things cool while managing the restaurant 44 at the Royalton Hotel in Manhattan, and the Blue Door at the Delano Hotel in South Beach, and then used it to create the sushi chain Bond Street and reinvent the Townhouse Hotel in Miami. His lounge ventures include the exclusive A60 and ABH rooftop retreats atop the Thompson Hotels in SoHo and Beverly Hills, respectively. His current projects include a Mexico City hotel and Stand, an upscale burger chain launched in New York City’s West Village.

Steven Durbahn has been with Morr since his Republic days, when he was the general manager at the constantly buzzing joint. He went on to oversee the openings of the New York, Miami, and Beverly Hills outposts of Bond Street. He’ll continue to manage the franchise from Los Angeles, and is already eyeing Las Vegas for expansion.

-- CHRIS ROVZAR

Previously > George Yabu and Glenn Pushelberg > Trey McIntyre

Neiman Marcus hits 100; Ou falls into the GAP; Chanel Art; Coke Recycles Eco-Fashion

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Neiman Marcus is older than dirt—okay, 100 years young—and Prada designed a special collection to honor the milestone. Now, the true label-obsessed can get clothes and accessories with TWO brand names. [WWD]

Daniel Ou, the former style editor of the now-defunct Cargo magazine (may it rest in peace), was named director of concept development for menswear at Gap Inc. Hopefully, he'll have better luck at GAP. [Fashion Week Daily]

Chanel's Rodeo Drive flagship will look like a giant Chanel No. 5 perfume box. I love it. Oh yeah, Alec Soth and Y.Z. Kami will display their art in the store, too. [WWD]

Jay McCarroll (pictured, with Kelis) isn't happy about New York Magazine labelling him homeless, so he took his protest to the street...and pretended to be...well, homeless. [Radar]

Coke to recycle used bottles into T-shirts. Seriously. Revolve and Coca Cola are teaming up to create an eco-friendly line of clothes made of reused polyethylene terephthalate.The line launches later this month and will be called Re:volve for Coca Cola. It doesn't sound very comfortable to me. [WWD]

Easter Snack

The haughty gents at Monocle pay a visit to deluxe cupcake maker Sprinkles in LA, proving that even the humblest pleasures can be sold for top dollar if you put a nice bow on the box.

In the words of Sprinkles' teutonic-accented architect:

"the idea was to create the space that's surrounding the cupcake, that works with the scale of the cupcake, and that also extends the philosophy of Sprinkles cupcakes."


Al Sharpton, Moby, and Rocco enjoy cupcakes with chocolate frosting
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Sparrows and Squirrels and Roadkill, Oh My!

We're still hoping that the New York Times just made up today's story about a Brooklynite who serves locally-caught sparrows and squirrels at his dinner parties. Have you ever heard of rat poison, Steven Rinella?

Something must have gotten into the water in Brooklyn (pig's blood?), because elsewhere in the borough the Whisk and Ladle's secret soirees reputedly include barely-legal delicacies like "smuggled-in" turtle and yak.

Stylelist has no special love for this kind of wild game, but if you're looking to do it ethically, you could do worse than to follow the example of this environmentally-conscious English gentleman, who gets his protein mostly from roadkill.

Addendum: Thrillist LA has the scoop on where to get alligator and kangaroo meat in SoCal.

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How NOT to Photograph a Pot Roast

Kitsch lover James Lileks has assembled a smashing catalogue of the worst food photography of the past half-century. Just proves the importance of good lighting when putting on your next dinner party.

Photo: Getty Images