I decide that Ebon Moss-Bachrach is in the 97th percentile for “celebrities with craic” when I ask him how, exactly, he takes his hot dog. “Mustard and sauerkraut – that feels, like, very New York to me. Chicago dogs have mustard, pickles, sport peppers, onions, relish, celery salt.
.. a tomato? That feels like they need to do the little Coco Chanel thing and remove one thing before you go out.
” He’s speaking to me from a nondescript suite in The Corinthia, rearranged and decorated by an invisible PR’s hand for today’s press junket (neutral curtain backdrop, a vase of hydrangeas). Despite the fact that I’m approximately the 72nd journalist he’s spoken to in as many hours, Moss-Bachrach is what I can only describe as a very good hang, willing to chat about everything from his new crepe pan (“[every pancake] is like a Rorschach test”) to his obsession with Frank Herbert’s novels (“I was just fully on Arrakis for a ”). He has to recommend, too (he’s a fan of the Chez Panisse school: Alice Waters’s , Samin Nosrat’s , and Tamar Adler’s ), and lets me in on how he ended up posing for Alison Roman’s , wearing tiny denim-print trunks and holding an Old-Fashioned Strawberry Cake: “Alison’s a friend of mine, and they were doing a photoshoot out on the North Fork of Long Island, and we were down on the beach, and I had a really funny swimsuit on.
I bought [it] as a joke to make another friend laugh, and of course it wound up immortalised in thi.
