Q: When are the next Adam Gittlin novels being released? A: THE DEAL was in stores as of May 1st, 2008. Following that will be another financial thriller utilizing the commercial real estate industry as its backdrop, touching on areas such as land acquisition and mixed-use development. The story, still untitled, will also deal with environmental issues as well as different sectors within the financial markets. Work has already begun on this project and I'm thrilled with how the characters are developing. I should have a better timeline for this project within the next six months or so. Q: Do you outline? A: In the past I haven't; I always thought I'd find an outline limiting. That said, during the writing of both THE MEN DOWNSTAIRS and THE DEAL I definitely ran into problems that an outline certainly would have alleviated (saving me time and serious brain damage). This time around, on my new novel, I've incorporated an outline process and I'm finding it helpful already given the complexity of the story. Q: What is your education? A: I have a BA in Psychology as well as an MBA in International Business, both from Syracuse University. Q: What is your writing education? A: Life. I've never had any formal training in this field. Books, movies—the art of story is something I've loved since I was a kid. During my last undergraduate year at Syracuse I decided the challenge of creating the same kinds of stories I always admired would suit me. I started writing and went from there. I continue to learn with each sentence I write. Q: How do you do the research for your books? A: The research for my books comes from four sources: myself (especially commercial real estate knowledge learned through my professional experiences), interviews with experts on a given topic, a ton of reading—both books and the internet—and on-site visits for accuracy of locations. Q: Are your characters based on real people? A: Yes but no. While no one character is based solely on a certain individual, all characters of substance are a combination of numerous people I've come across both personally and professionally. (Come to think of it, there is one exception. THE DEAL's Neo is based exclusively on my wife's and my long-haired Chihuahua, Theo). Q: What are your favorite books? A: Tough Question. Caleb Carr's THE ALIENIST has to be one of my favorite thrillers (an 'alienist' in the late 1800's was what today we call a 'profiler'). I love historical fiction; I'm fascinated by the combination of a strong thriller happening not only in a place but also a time I'm not familiar with. Another I'd recommend in this vein is Jed Rubenfeld's THE INTERPRETATION OF MURDER. Outside the thriller genre, but staying with fiction, Cormac McCarthy's THE ROAD was one of the most—if not THE most—profoundly moving reading experiences of my life. Anything the man scribes is pure genius. As I said, tough question. There are certain authors I read all the time, each with more than one novel I could easily put on my 'favorites' list. These authors include, but are certainly not limited to: Daniel Silva, David Baldacci, Bob Dugoni, Harlan Coben, Robert Ludlum, Nelson DeMille, James Patterson, Martha Powers, John Grisham, Chris Grabenstein, Larry Light, Scott Turow, Brad Meltzer, Dan Brown, Marshall Karp and Jeffery Deaver, among others. Q: Are the restaurants in your novels all real? A: They are. One of the things I've always loved most about New York City is the restaurants. I tend to use some of my favorites in my work. Here are a few, along with some thoughts on each: Il Mulino: Simply the best southern Italian food of your life. Charming old-school décor, impeccable service, terrific wine list. My favorites from the kitchen are the chicken parmigiana, veal Milanese and rack of lamb. Forget having a salad here—start with the porcini mushroom ravioli in champagne cream sauce. Four Seasons: This is one of the most special restaurants in NYC. Terrific continental fare to go along with a timeless, classic feel. Dinner should always be in the 'Pool Room'; dessert should always include both a soufflé and the cotton candy. FYI—lunch in the 'Grill Room' usually yields sightings of both business and media moguls figuring out how to conquer the planet. Pastis: A slice of Paris that's pure fun. You'll definitely wait for your table at this casual Meatpacking District bistro, but that's half the fun as the bar scene is one of The City's most bustling. Drink wine, mingle with the models and be merry. And definitely try for a table outside when the weather's nice. Acappella: One of The City's best kept secrets, tucked neatly away in a corner of TriBeCa. This is the perfect dining room for a romantic evening—high ceilings, well-spaced tables and low lighting. The food is some of the best northern Italian Manhattan has to offer, as is the service. Definitely finish off your meal with the gratis grappa (warning: potent). Peter Luger Steak House: A New York institution for well over a hundred years located just over the Williamsburg Bridge in Brooklyn. Fashioned after a Bavarian beer hall, gruff yet speedy waiters throw around succulent porterhouses that melt in your mouth like butter. Forget menus—just tell the waiter steak for however many are at the table and the usual sides. To start, go with shrimp cocktail and tomato and onion—also enough for the table to share—and definitely some strips of bacon to complete the experience. Here are a few I haven't (yet) written about: Nobu: There are three locations—two in TriBeCa and one on West 57th Street. Take your pick. All three boast a slick scene packed with power players and remarkable food in spectacular digs. Few places are on par in terms of the fresh sushi, but the hot menu items are some of the most inventive and unique around. The 'Creamy Spicy Crab' and 'Black Cod with Miso' are must-haves, as is the yellowtail sashimi with jalapeno. Landmarc: Go with the location in the Time Warner Center (great excuse to see this amazing structure). Huge yet cozy contemporary bistro sporting a commanding view of Columbus Circle and a menu featuring traditional French bistro fare accented with Italian touches. Jeans, suits—dress as you please and enjoy one of the most family-friendly spots in Manhattan. Two notes: they're known for the wine list and don't take reservations (unless you're six or more). Try to plan ahead. Sarabeth's: Brunch like you've never had. Expect a wait (especially on the weekends) but also expect baked goods and comfort breakfast fare like Grandma used to make. The décor is country simple, but the service is friendly and the atmosphere is easy. Add a deliciously spiced Bloody Mary to your brunch, and don't dare skip at least a taste of the best, most velvety tomato soup ever to pass your lips. Q: When do you write? A: I like to write in the morning when my mind is fresh. A couple times during the week I get into my office extra early and get some time in before my day gets going. On the weekends, both days, I try to put in a couple hours before ten am. Two hours per writing session is my limit; over the years I've learned through trial and error I'm not as sharp if I go longer. Q: Where do you write? A: During the week in my office; on the weekends usually at the dining room table which is large enough to accommodate my spread of notes.