April Bloomfield in the New Yorker

Bloomfield—five feet four, with a compact build and a pugnacious chin—is the food world’s oblivious savant. Her single-mindedness in the kitchen has propelled her from Birmingham, England, where she grew up on a diet of fried-egg sandwiches and steaks “that would come out a little gray,” to the apex of New York City’s restaurant scene, where she is renowned for her brawny menus, teeming with trotters and terrines

A great article in the New Yorker about The Spotted Pig, which was New York’s first gastropub. April has Michelin stars, swears like a trooper and tells Kobe Bryant a thing or two.