Neil Patrick Harris—a known gourmand whose more than 3.2 million Twitter followers grew so exhausted by the actor’s tireless tweeting of his exuberant gastronomic intake that he was forced to start @NPHFoodPorn a few months ago as a dedicated outlet for such communications—was spotted on Wed., May 2, at a private event aimed at dining world insiders hosted by noted chef David Myers, who announced two weeks ago that he would be opening a restaurant at condo tower The Century adjacent to the 20th Century Fox Studios lot. The as-yet-untitled space, located on the ground floor of the 41-story building (whose penthouse was famously purchased by Candy Spelling), is scheduled to bow at the end of the year.
Myers, who gained acclaim in L.A. for running the since-shuttered fine-dining sanctum Sona on La Cienega Blvd. and later opened the bustling French brasserie Comme Ça nearby, also has projects in Las Vegas and Tokyo. The Century’s developer, Related Companies, has a strategy of injecting high-end culinary cache into its marquee properties, having in the past successfully lured the likes of Masayoshi Takayama and Thomas Keller to run, respectively, Masa and Per Se at its Time Warner Center in Manhattan.
At the event, held on a terrace fronting an expansive garden, guests heard about Myers’ still-embryonic plans for the concept, which will take its ideas in part from his frequent travels to Asia. Harris arrived toward the end of the evening with his partner David Burtka, a graduate of Le Cordon Bleu cooking school in Pasadena who trained under Mario Batali at Babbo and has worked as a private chef in the past for clients like Jon Hamm, Zachary Quinto and Jesse Tyler Ferguson. Burtka currently runs the catering company Gourmet M.D.
Harris’ @NPHFoodPorn tweets are focused on extravagantly priced, admirably adventurous multi-course “chef’s choice” tasting dinners, always illustrated by photos. Recently discussed dishes range from uni served with gochuchang sauce to hot and cold foie gras with blood orange, rhubarb and kumquat. Oftentimes the commentary is merely dry descriptions of the ingredients, but sometimes the star opts for (an inevitably positive) review, as with this missive from April 20: “Course 5: Pappardelle with wild boar ragu. Holy shit.”