“I don’t hunt” is one of the first things Tyrone Green says to me. We have just sat down at a booth made of a large slice of polished tree trunk, the bark still thick and gleaming on its edges. On the wall of the narrow New York City establishment are mounted animal heads — moose and the like — but they’re fake, made of cardboard or fabric and stuffed with what I can only assume is polyester. Green disagrees with hunting for sport and does not allow any real animal heads in his Hell’s Kitchen restaurant, Dark Side of the Moo. “I love animals,” he says.
