5
selections
Average number of dishes that will feature
regularly on the menu at Peoples.100
varieties
Approximate number of wines to be
sold at Peoples at any given time.51
sites
Restaurant spaces toured before they chose
138 Orchard Street for Contra.43
guest chefs
Number who have cooked at the
restaurants, including Iñaki Aizpitarte
of Paris’s Le Chateaubriand and
James Lowe from London’s Lyle’s.1,250
dishes
Combined total on the Contra and Wildair
menus since their debuts.60
texts
Average number of messages Stone and
von Hauske Valtierra exchange each day.101,104
“tongues” of uni
Amount of sea urchin used since both
restaurants opened, in dishes like Wildair’s
pommes Darphin with uni and jalapeño.THE EXCHANGE
(^9)
types of caviar
Different varieties taste-tested with
supplier Ian Purkayastha for upcoming
menu items.
25,721
bottles
Wine sold at Contra and Wildair since their
openings in 2013 and 2015, respectively.
0:00 m.m.
Faccum restempore, senis aut fugia
dendis es re, vid quis ipsanda quam
iusdae ventota speditatem niminc.
Ferro tem restecte litium nus voloru
10:13 a.m.
Shopping in Chinatown for dried
shrimp, bitter almonds and other
ingredients for the Contra and
Wildair menus.
3:46 p.m.
Monitoring construction
with Contra and Wildair’s
wine and beverage director,
Sam Anderson, at Peoples
in the Market Line on the
Lower East Side.
2:36 p.m.
Daily meeting with
Contra staff to review
the tasting menu.
1:58 p.m.
Sampling crystalline ice plants
(pictured), golden enoki mush-
rooms and caviar with Ian
Purkayastha of Regalis Foods.
4:45 p.m.
Pre-service meeting with
the staff of Wildair.
7:30 p.m.
Dinner with chefs and friends Ignacio Mattos (far right) and
Mads Refslund (far left) at Peter Luger in Brooklyn.
WSJ. MAGAZINE
For personal,