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Cook, writer, and author Alison Roman has been busy the last few years. In the same season she opened First Bloom Corner Store in Bloomville, New York in 2023, she also published dessert tome Sweet Enough. Then, in 2025, she turned out well-loved recipes in Something From Nothing and also gave birth to her son. This year, she set her sights back in the city on a Brooklyn Heights location of First Bloom, opening this fall. In the midst of all that, she has somehow still found time to host, which led her to take stock of something missing from her closet: a good pair of shoes to do the runaround from guests to kitchen.
That’s when the team at Margaux came calling, and Roman’s first-ever fashion collaboration was born: a line of shoes that are designed to tackle errands, grocery runs, and entertaining, all without missing a beat. Of the four-piece collection, three are entirely original designs for the brand, including the Charlie Boot, Atlantic Clog, and Parlor Mule. The latter was developed as a piece to slip on when people come over for dinner—a relaxed and comfortable silhouette that still looks polished.
We asked the consummate host to share what keeps her evenings feeling pulled together without getting fussy.
My never-fails outfit: White buttondown, dark denim, black clog.
My go-to welcome drink: 50/50 martini, pre-batched, from the freezer.
My guest list formula: Six people for a dinner party, otherwise it’s just a party-party.
Assigned seating, yay or nay: Nay unless I’m asked, then I’ll tell you where to sit.
Table linens I can’t live without: I’m a cloth napkin person now, something that gets better with age and wash like a linen or cotton-linen blend. Nothing too precious or pricey. I’m a big vintage Etsy linen person.
My icebreaker for new faces: I go with a classic, “How are you?” and see what I get back.
Casual bites vs. seated dinner: Cocktail party.
The dishes that always make meals look good: I love mine from Porta.
My current favorite ingredient: Tomatoes—late summer/early fall is their secret season.
How I get ahead on prep: I use my freezer, though I am famously bad at getting ahead on prep.
Where I find tablescape inspiration: The park, nature. I like to keep things loose, wild, free and a little messy.
Serving platter that always makes an appearance: My vintage platters from Puglia.
The flowers I always use in arrangements: I don’t have any—I let whatever is in season dictate what goes into an arrangement.
Dessert theory (big batch vs. individual): I think there is nothing better than a giant bowl of chocolate pudding with many spoons for which to share. It’s both fun and elegant.
Candle tapers that set the tone: Any candles set the tone—I don’t think you need a fancy one. Classic beeswax is perfect.
When it’s time to move from the dining table to the sofa: My table and sofa are in the same room so it’s not a big deal, but I’d say after dessert, if there is dessert. Otherwise, after dinner.
If I’m not hosting at home, I’m hosting at: Someone else’s home? I can’t help it.
Favorite entertaining tip: Relax and never apologize for the food.
Sign of a successful evening: People stay too long and you have to gently suggest everyone leave so you can go to bed.