Where Celebs Go Out: Richard Gere, Don Cheadle, Ethan Hawke, Wesley Snipes

1. Richard Gere, at the premiere of Brooklyn’s Finest: My favorite restaurant has to be the Bedford Post. 2. Don Cheadle: BOA, in L.A. 3. Ethan Hawke: Manganaro’s, on 9th Avenue. 4. Wesley Snipes: That’s gotta be home. My wife is an excellent cook! Where do I like to go? Oh, La Dinastia, the Cuban-Chinese restaurant on 72nd, near Broadway. 5. Hoda Kobt: I love 21 Club. I love Tabla. I love Shake Shack, just their burgers. ‘Cause the first time I saw a line, I thought, ‘Who would wait in a line this long for a burger?’ And then I realized, ‘I would.’ There’s something about the size, the texture; they’re moist, they’re delicious. And I like Kefi — on Columbus — the best, best Greek food ever, delicious.

6. Antoine Fuqua: Carmine’s. They have Carmine’s in New York and L.A. 7. Richard Belzer: I hang out in bed with my dog! West Branch is one of my favorites. It’s up here on the west side on 77th and Broadway. And all of Drew Nieporent’s restaurants. Yeah, I get around. 8. Wade Allain-Marcus: I go to a spot like Legion in Williamsburg. It’s a bar. It’s a beautiful thing. 9. Nicoye Banks: I like the Hudson. The Hudson’s always good. The Mandarin has a nice lounge on the 35th floor, if you really want to relax, look at Central Park, be smooth. Good restaurant — Parlor Steakhouse on 90th and 3rd. 10. Grizz Chapman: Actually, I work. I don’t really hang out too much. Favorite restaurant is The Palm, the one on the east side. Being that my diet has changed, my favorite dish would, probably, just be vegetables and chicken. 11. Kevin “Dot Com” Brown: I don’t get a chance to hang out, like I used to. I come to these events, and I never remember the name — I just follow the flyer; whatever address is there; I just follow the address. But I never remember the names of the venues. And when you’re not at an event? City Island. I go to Sammy’s — I go to Sammy’s seafood in City Island, and I overeat! 12. Andre Brown: I hang out at the Rose Bar, the GoldBar, Juliet — that’s about it. 13. Daymond John: Restaurants: I always go to Nobu, Blue Ribbon. Bars, I go to Tenjune. Clubs — well, Tenjune’s like a bar and a club — I go to the Greenhouse and I go to M2. 14. Shannon Kane: Wow! I don’t really hang out at a lot of clubs or anything like that, but I have some really great restaurants in L.A. One of them is El Cholo, a Mexican restaurant. Any favorite dish? The vegetarian burrito, and the fresh guacomole — they make right in front of you. 15. Michael Martin: I used to love Bar Code. It’s, actually, gone now. I love club Amnesia, great place. The Tunnel is gone now. Tammany Hall — that’s a great one. 16. Wendy Williams: Victor’s — Cuban food. 17. Sherri Shepherd: There’s a restaurant on 56th, between 8th and 9th called Bricco’s. And it’s just a nice, little family restaurant, and I go there with everybody because they got fresh Italian food, and the owner — oh, my gosh — he kisses you like you’re the most amazing woman in the world! 18. John D’Leo: John’s Pizzeria in the village has, probably, the best pizza in New York. 19. Carrie Lowell: Bedford Post — the restaurant we own. 20. Lili Taylor: I love Bar Pitti. I like the Cuban restaurant in Harlem on 125th. Sylvia’s Soulfood in Harlem. 21. Bethenny Frankel: I like Kraft. I like the Strip House. I like Abe and Arthur’s. I like steakhouses. I need meat on the bone. I need to feed the baby! 22. D’brickashaw Ferguson: Probably, Junior’s. In Brooklyn? Yeah, gotta represent! Other than the cheesecake, I’m a big fan of their barbecued chicken. 23. Ellen Barkin: I don’t have [a favorite restaurant]. 24. Lena Olin @ “Remember Me” premiere: My favorite restaurant in the city is Nobu! 25. Gregory Jbara: The Standard Grill right now is open now till four o’clock in the morning, and they have a phenomenal menu. They have great waitstaff and you can always get a great meal, after the rest of the town is shut down. I’d recommend the oysters. They have a phenomenal selection of east-coast oysters. Also, they serve an appetizer of dried-crust cheese with English radishes. And you look at it on the table and you go, ‘What am I supposed to do with that — plant a garden?!’ And then you taste it, and you go, ‘This is a brilliant, original way to start a meal.’ Corner Bistro has the best burgers, but, if you want the best glass of wine and want to sample wines, you go to Dell’anima, which is down just south of 14th on 8th Avenue. 26. Peyton List: I love going to Dylan’s Candy Bar. I always go there and get treats or chocolates. I, actually, love the bakery called “Baked.” They have the best Chocolate Cloud cookies. What’s that? It’s a chocolate cookie, and it’s really thick and I love it, ’cause it’s so chocolatey, and I love chocolate! 27. Greg Bello: Oh, Jesus! Oh, I can’t give away all those secrets; then everyone’s gonna find out and they’re not going to be hot anymore. I don’t know what to tell you! Actually, probably, the Boom Boom Room is the hottest room in the city right now. 28. Allen Coulter: Del Posto, Peasants, Ouest –said with a French accent, but I can’t do it, Barney Greengrass. 29. Tate Ellington: ‘Cause I live in the Williamsburg area, one of my favorite places is DuMont. DuMac and Cheese is one of the greatest meals I’ve had in New York. There’s a place called Barcade which is pretty wonderful, as far as a bar, but it’s gettin’ a little packed, nowadays, but it’s a good place and the bartenders are nice. Huckleberry Bar is a nice, little cocktail lounge. 30. Peggy Siegal: Oh, I like the Monkey Bar. I like the new Jean-Georges restaurant at The Mark Hotel. I like 21, the Four Seasons, Michael’s, the Waverly Inn, the Standard Hotel. What else have I missed? I don’t know. Any favorite dishes? No, I’m always on a diet!

Industry Insiders: Christopher Gilman, Latin Lover

West Village hotspot Yerba Buena Perry isn’t co-owner Christopher Gilman’s first rodeo. He’s been in the business for more than two decades, but his first ownership role came with this top-notch Latin staple. Gilman met his partner Julian Medina (Toloache, East Village Yerba Buena) out of pure coincidence and the two have been working together successfully ever since. Read about Gilman’s menu recommendations, attempts at going green and making friends in the new neighborhood after the jump.

Yerba Buena backstory: I worked at The Palm steakhouse for 23 years. I was most recently the general manager at the 50th and 8th location. A tiny little restaurant opened up across the street called Toloache, which is Julian Medina’s. From day one, I was blown away by how amazing and flawlessly they opened the place. They did everything perfectly except for one thing, they didn’t have their ice machine down pat. So, they’d come and borrow ice from us daily and Julian and I became really good friends. I needed a change, and we eventually partnered up.

Point of Origin: I was born in Boston but I’ve been all over. I started at The Palm as a bus boy in 1984 in Dallas. I’m not from Texas; I want to make that clear. I just made a wrong turn. I was only there for a couple years, got moved up and I relocated to New York to become their food and beverage buyer back in ’91.

Day-to-day at Yerba Buena: It’s very casual and wonderful because our clientele here is all neighborhood people. It’s not the business high-end. We’re building a neighborhood clientele, and we just get to take care of people. It’s so hands-on. The chef is my partner so everything is done immediately.

Uptown or Downtown: I live in the Upper West Side, but I’d love to move downtown. I’ve just been too busy, so I may move this year.

On giving the regulars preferential treatment: We’re so new that everyone who comes in is a new customer. The hardest thing for me is to say no to a reservation on the phone because it’s definitely not arrogance. We just don’t want to lie to people and have them come in to a packed restaurant. It’s a tricky game, because the first time guests are going to be regulars one day. The great thing is that we have a big bar so people who walk in can eat there. And the bar is a scene because we are making some famous cocktails and it’s always a show to watch.

Best meal: The ceviches are amazing, and we have a wide variety. My personal favorite is the Grilled Black Cod, I think I eat that everyday. I like the Parrillada which is a combination plate of steaks as well.

His biggest reality check: Opening night in August of last year was the best night for me. Seeing the decisions we made for the past eight months all coming together and finishing all the construction was surreal. Watching the crowd come in on opening night was just a huge sense of relief and a dream come true. That was the craziest night for me so far, just seeing it all in play.

Go-to joints: I like A Voce in the Time-Warner building, and Marea. I love that place. My girlfriend is a ballet dancer for the Metropolitan Opera, so a lot of times we’ll just meet at P.J. Clarke’s, after her shows.

Hobbies: I ride my motorcycle 12 months out of the year, it’s a Vespa 250. I have to do yoga three to four times a week. All we do is deal with people all day long so just to go into that room and not think about anything is pretty amazing.

On chef/partner, Julian: Julian is an artist. He’s traveled a lot, and when he was building the menu, he just picked out his favorite dishes from all over South America, and put the Julian Medina flair on them. We have a ribeye ceviche which no one else has, and his arepas are just amazing. From the Ropa Vieja de Pato to the watermelon fries, everything has his distinctive touch.

Worst habit? Parking my bike on the sidewalk. And probably overdosing on those watermelon fries.

Going green gone awry: We went and ordered metal straws to try and get rid of the plastic ones, but for some reason some people still want plastic. We’re not an organic restaurant, but we’re trying to do the right thing with everything we buy.

Industry Insiders: Stephen Attoe and Robert Caravaggi, Swift Decision Makers

When the ladies who lunched at Mortimer’s learned that their landmark of choice was closing, they swooned right into the waiting arms of two young Mortimer’s chefs who set out on their own and knew how to make their favorites perfectly. Just a few blocks downtown at Swifty’s, Robert Caravaggi and Stephen Attoe’s serve up everything from a mouth-watering childhood meatloaf at $25 a slice, to a soufflé so light it levitates. The foodie mecca is named after a dog rescued by the teams former boss, Mortimer’s owner Glenn Birnbaum.

Describe a day in your job. Robert Caravaggi: I’m the front of the house and he’s the back of the house guy. We collaborate on everything, whatever we do, whatever policies we have, we always collaborate. We’re the John and Paul of the restaurant business.

You two worked at Mortimer’s forever. Stephen Attoe: I worked there from 1982 until they closed. RC: I was there in 1981, and the story’s the same.

And how did you make the move to Swifty’s? RC: We were at Mortimer’s for a long, long time. When it closed after Glenn Birnbaum unexpectedly passed away, the customers panicked, and we said, ‘We’re going to open something,’ and opened Swifty’s on October 1, 1999. We were trying to be the anti-Mortimer’s, because they always had a reputation of being rude and snotty, so we tried to be exactly the opposite. We greet our customers personally; we’re courteous to them, always. Courtesy is just good manners.

How did you get your start? RC: My family was in the restaurant business. My father owned a few like Quo Vadis in London, so while I went to school, I did everything there. It was a four star restaurant with classic cuisine. I had that traditional background like Stephen, with a lot of experience in French and Italian. Mortimer’s was different and at a certain point, Glen Birnbaum brought me from Quo Vadis, where I started as a bar boy. Stephen and I met at Mortimer’s and worked together for years. It’s been quite an adventure. SA: I was born in England and went to culinary school at 15 at Westminster Culinary School. I finished my apprenticeship at the Connaught Hotel, and from there I came here and traveled a bit. My wife and I had the Four in Hand Country Inn for a couple of years in Vermont. When we sold it, I accepted the chef’s job at Mortimer’s.

Where are your go-to places? SA: I don’t go out; I work. But I sometimes go to Mezzaluna for good pasta and pizza. Via Quadronno is on 73rd just off Madison and the light there is great in the afternoon, between lunch and dinner. RC: I love Japanese food, so I like Nobu 57. I have a good friend who owns Cellini on 54th Street, and in this neighborhood when I run out of work, late, for comfort food to T Bar. They have a modern steak house and it’s right around the corner. I also like The Palm. Stephen and I know the Executive Chef, Neal Myers, very well.

Who do you look up to? RC: I admire Keith McNally for Pastis and his restaurants in general, they’re very authentic. I knew Jean Georges when he was working at Le Regence at Plaza Athénée. He’s quite impressive and what I admire about him especially is that you’ll also find him behind the line in his various establishments. He’s somebody you can look up to. He keeps his chops like all great chefs. When they stop doing that, they lose touch with the core of this business.

What’s the core of your business? SA: The core is the kitchen, but Robert and I are here all the time and we keep in touch with the staff, the customers, and we’re very connected with both groups of people; we’re not married to each other, but we’re married to the business. RC: Were considering expansion and the thing we fear most is being separated from our flagship for too long and how that would affect our customers, the service and everything that goes on? I’d love to know how those guys with lots of restaurants hold their standards.

Anything that annoys you? SA: The way the city government is meddling in small businesses and the way they handle them is negative. Small business is an open wallet for the government, penalizing them for petty violations that are often questionable — from trash pick-up to health violations to fire marshal inspections. They’re all designed to raise capital for the government. It puts pressure on every business. The LLC license, liquor license, all of that can be streamlined. The grading system is fine, there should be a guide to health, but the government is increasing inspections to twice a year which is just another tax-small-businesses reason to go to the well so often before businesses start to fail. RC: They put a lot of pressure on you, but that’s New York, so you’ve got to have thick skin.

Something that people don’t know about you? RC: I’m also a musician. I write pop songs, but I used to have a rock band in the ’80s. It was a hobby, but a fun one. SA: I’m a gardener, a hunter and a marathoner.