One quickly gets the impression that Max Levy doesn't waste time or energy on trivialities. Life is short, and who knows what happens afterward? Chances are this is the only go-around. So, as people say, "Carpe Diem." Waaaaaaaaaaay overused platitude. An old Latin student, I cringe every time I hear it bandied in film and/or everyday life, often sarcastically or thoughtlessly, by people who clearly have little sincere intention in getting to the marrow. But Max seems different.
Listening to him, I know he embraces the phrase instinctively (and perhaps it's the mark of such individuals that they never have to say such things; whereas others might need to remind themselves of the obvious - e.g., the dude on his 42nd consecutive hour playing some Call of Duty iteration online, neglecting wife (conversation, sharing of tales, outrageously mind-expanding lovemaking), laundry, books, taxes, and countless other possibilities...He really might do well to take stock every now and then and tell himself, "Yeah, tempus motherf****** fugit.") It makes sense, then, that Levy, Chef and owner of the award-winning Okra Sushi and Cocktail Bar, was already cooking up gumbo at an age when a lot of his cohort were still tasting sand at recess; seriousness, dedication to craft, and appreciation of the mortal clock is just hard-wired in him. Possessing such qualities is one thing, and a restaurant with a chef armed with them is in good hands indeed.
And yet Levy's fertile mind elevates him well beyond the level of expert technician-craftsman. He's a kind of artist-philosopher-natural scientist chef, and with him, talking about a plate of food is more than a basic enumeration of ingredients, prices, markets, etc.; you're going to get treated to a meandering, yet fully engaging discourse on the history of various species of pig, their migrations/introductions from country to country, and among other things (the following is purely my speculation), the ways in which various environmental stressors can render rib fat "tough".....To those who enjoy hitting the trendiest spots, though, and eating the hottest, newest foods, take heed: Max Levy is not a chef who panders to the hordes. Some people will go into restaurants and order whatever people are talking about, regardless of quality. He joked that some people will go to places and order shoes/boots if their friends tell them to do so: "Yeah, can you believe it?! It's great! They've got the only boot in town!" In a society that often seems to confuse novelty with richness / depth of quality and/or meaning, I really appreciate the kind of person who is willing to take the occasional hit in popularity in the service of truth. People often say that everything should be tried at least once, but this is totally & utterly hogwash - pure logical drivel. In a matter of 10 seconds (really, please do this exercise with me), I can think of several acts, ideas, experiences, etc. that I'd rather never, ever try. And that goes for my friends and family, and hell, even people I don't particularly enjoy (everyone deserves mercy, after all, in the end). I'd rather them be safe than sorry or repentant....Some things just aren't entirely smart or fitting. So I dare you: Go into Okra, and ask Max if for $5 million he'll serve you up some animal crackers, deep-fried Snickers bars, and ketchup atop a choice cut from one of his specially-bred pigs.
I bet my bottom dollar he'll respectfully - we are talking about a gentleman here, after all - refuse your mountain of cash. Go to someone else. Plenty of other chefs will take your money and indulge caprices ranging from the whimsical-but-misbegotten to the purely boredom-induced. When it's a matter of conscience, and when every dish you put out is a natural extension of your mind and cumulative taste, nothing less than Good - the capital "G" kind: unsullied, bathed in light, washed in mountain streams - will do.