Elizabeth Olsen vs. Elizabeth Spiridakis Olson: A Comparison
If you've arrived at this story by googling actress Elizabeth Olsen, don't worry: you've come to the right place. That is, the right place if you're curious about how the soon-to-be star of Avengers: Age of Ultron stacks up against Elizabeth Spiridakis Olson, Bon Appétit's beloved art director, Instagrammer extraordinaire, and soon-to-be star creative director at AFAR magazine in far-away San Francisco. Perhaps unsurprisingly, both have very strong feelings about food and fashion. We spoke with Olsen last year for this profile, from which he quotes above are taken; we spoke with Olson today—her last day at BA!—in her cubicle.
1/8Do you ever drop your own name at restaurants?
Olsen: I only use it at Il Buco in New York, because it’s one of my favorite restaurants. If they say they’re booked, then I’m kinda like, “Okay, well, I’m in the computer…” Olson: I’m going to drop Elizabeth Olsen’s name now in hopes I get some upgrades. I’ve actually gotten more perks from my online presence (@white_lightning). Recently, my obsession with Kate Spade Saturday got me a thank-you dress for posting some Instagram love with Lena Dunham.
2/8Who has the better food scene, the East Coast or West Coast?
Olsen: I just realized that the L.A. food scene is really good right now. I’ve been to Ink and Son of a Gun and Black Market. I hung out with Michael Voltaggio at Ink—that was fun. Olson: I’m going to feel some allegiance with my new home . I am definitely looking forward to eating at Tartine twice a week. My first breakfast will be Avocado Toast and Scrambled Eggs with a giant coffee.
3/8When it comes to flavorings, what can't you live without?
Olsen: Sea salt. Olson: Sriracha, nutritional yeast, and chia seeds.
4/8If you could order pasta right now, what would it be—and from where?
Olsen: The only pasta I ever order is the Bolognese at Bar Pitti in the West Village. Normally I don’t feel like having a belly full of pasta. Olson: I had an amazing pasta dish at Ava Gene’s in Portland. It was this huge, crazy long noodle—the extralunghi casarecci—with the BA staff.
5/8Who are your go-to fashion designers?
Olsen: Whistles, Chanel. Olson: Carol Lim & Humberto Leon (Kenzo and Opening Ceremony), Tucker, Miu Miu.
6/8What are some food stops you’d make on a road trip?
Olsen: Sean Durkin, the director [of Martha Marcy May Marlene], and I decided to eat our way across the country, but after five cities we felt sick and stopped. Luckily, we made it to Publican in Chicago and Vetri in Philadelphia. Olson: I went to college in Pittsburgh and since we are driving to San Francisco, I really want to bring my husband to Primanti Bros. for a gnarly sandwich.
7/8How industrious are you as a home cook?
Olsen: Very! For my first dinner party when I was 17, I wanted to make lamb chops. I bought a full lamb and tried to butcher it–an entire lamb, fat flying everywhere, limbs, you know. My mom was like, “Lizzie, you can ask someone to do that!” I had no idea. Olson: During the week I am not that ambitious, but on Sundays I love braising meats—I could make a pork shoulder every Sunday and be happy. Moving to San Francisco, I definitely want a bigger kitchen with space to bake more.
8/8What is your dream food experience?
Olsen: I actually want to go on Avec Eric with Eric Ripert and hunt boar with him. I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother. Olson: I know it’s cliché but I’ve never had any Thomas Keller food experience and I think that’s lame. I’ve never been to the French Laundry or Per Se!
