In addition to being O Magazine’s creative director, Adam Glassman is simply one of those personalities people gravitate towards. Fielding questions from readers in his column Adam Says, he’s pretty much the guru on everything from home to style to decor. He also has a passion for two slightly different things: tequila and juice. His favorite tequila – Casamigos – is only served at a few New York spots, so we sat down for a couple of delicious glasses at Marea. Juice from The Juice Press was also included – not your every day combo, but an unexpectedly fun one. We got Glassman’s take on everything food and lifestyle, and best of all we cocktailed and “cleansed” while doing so.
TNP: What would be your ideal food day?
This is my ideal food day. I start with the Ginger Fireball from The Juice Press, because it kind of gets everything flowing and going. Then I have Greek yogurt; then I have almonds and a fruit – an apple or banana. Lunch usually is some kind of salad with chicken breast or sashimi. And then dinner is sadly the same thing. Either chicken or salmon and vegetables. I’m a very plain kind of eater. Throughout the day I snack on almonds and apples and that kind of stuff, and then I go into junk food [in the office] because that is part of my work. I get a lot of sweets in the office so I try them.
TNP: If you’re going to have your ultimate splurge, what is it and where are you going to get it?
A few years ago, I changed how I was eating and in doing so, I lost a lot of weight, which I didn’t realize I needed to do. I look younger and I feel five million times better. I have more energy; I sleep better – that kind of stuff. I took a lot of salt out of my diet because salt was sort of my thing. Salt was my enemy – and it’s in everything! It’s in every processed food. I don’t mean just McDonalds. You go to restaurants and they make you pasta; if its not fresh pasta, it’s made with canned tomatoes – so much sodium in it. So I changed completely how I ate; I stopped eating out for a really long time and I cooked. That’s kind of my preference – to cook myself.
TNP: What’s your everyday go-to recipe? What are some examples?
Well, I created my own little chicken dish where I take leeks, chop them, cook them with garlic – because I don’t use salt so I have to try every possible thing – serrano pepper and a little bit of oil. I cook it all down a bit. Then I have chicken breasts that have been marinated in lemon juice and this incredible spice mix without sodium from Dragunara. And more garlic! And I just cook that, and I cook quinoa on the side at the same time. Then I take the juice from all of that and put that on the quinoa and the chicken. So I created my own sort of, whatever the hell this is. But it’s really delicious. And I bring it into work the next day when I have leftovers for lunch. That’s my go-to. My other go-to really is salmon – wild salmon preferably. I do a lot of grilled salmon. Asparagus – steamed asparagus – with lemon and pepper on it. I have recently discovered the Tefal ActiFry, which is basically a glorified French fry maker, but you only use one table spoon of oil with it. So, I slice potatoes because once in a while I splurge and I’ll have a carb.
I love potatoes, but I don’t really eat bread too much. My big splurge is pasta, but that’s once in a blue moon. When I changed my diet I kind of cut out all white foods, which wasn’t that difficult because I’m not a big pasta or bread person – I don’t crave it often. It’s just easier to eat and it’s easier to find when you’re going out to eat or trying to grab something. So I had to kind of refocus on what was there instead of the burger or pizza.
TNP: When you walk into a restaurant, what catches your eye aesthetically? What do you think is the best thing a restaurant designer can do? What do you think is the worst thing a restaurant designer can do?
I think the worst thing is when the acoustics are terrible, because there are a lot of restaurants that I love, but the acoustics are very bad. You can’t hear who you’re with if it’s a crowded restaurant. So I think they have to be very focused on that or think about that. The best thing people can do is ambience – lighting, flow of the restaurant – I think that’s key. The fact that you feel welcomed. I think in a lot of restaurants, you don’t feel welcomed – the design is a little standoffish. At The Waverly Inn [for instance] I think you feel very welcomed. It’s very homey and kind of great. At some restaurants you feel very removed from what’s going on.