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Restaurateurs Ruin the Environment with Trendy Edison Bulbs

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In a piece that documents the creation and the rise of the exposed filament, or Edison, bulb, now ubiquitous in restaurants everywhere except Miami, the Times notes that there is finally a backlash. It comes from restaurateurs and designers, like Ken Friedman and Charlie Palmer, who deem the trend way over, 10 years after it hit its stride. And it also comes from the environmentalists. Says one:

It boggles the mind that in these times of economic hardship and interest in environmental sustainability that restaurant owners would choose the light bulb that uses 5 to 10 times more power than the other bulbs on the market...You can’t on the one hand brag how green you are by serving organic beer and locally grown produce while you are lighting your business with the least efficient light bulbs available in the world.
Yeah, but it makes everyone look so damn good. Friedman's solution is real candles: "They’re really cheap, they use way less of New York’s energy than a light bulb. A little candle on a table — there’s nothing more old school than that."
· Vintage Light Bulbs Are Hot, but Ignite a Debate [NYT]


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