Nacho Figueras is eating a steak. He's done fast, too. Other people at the table are eating roasted Chilean sea bass, what looks like some sort of pea risotto and spaghetti carbonara. Not me. I'm having a steak, too. Me and Nacho: steak men. We're at Lavo, an Italian brasserie in Midtown, New York, connected to a nightclub with the same name; it's one of those places in which the patrons look like extras in Wall Street: Money Never Sleeps and everyone is paying with a corporate card. It's also d...
Nacho Figueras is eating a steak. He's done fast, too. Other people at the table are eating roasted Chilean sea bass, what looks like some sort of pea risotto and spaghetti carbonara. Not me. I'm having a steak, too. Me and Nacho: steak men. We're at Lavo, an Italian brasserie in Midtown, New York, connected to a nightclub with the same name; it's one of those places in which the patrons look like extras in Wall Street: Money Never Sleeps and everyone is paying with a corporate card. It's also d...
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