The New York Times posted a very interesting article regarding a new trend sweeping the New York City streets – chefs who interact with their diners! Who knew!?
I keed, I keed.
The article actually talks of culinary professionals plating food, running food, and washing dishes. This I have to see!
Grab a stool and belly up to a new brand of upscale dining, where closeness to the cook comes with your meal as routinely as bread. Although counter seating, open kitchens, and chef’s tables are not new to the scene, Momofuku Ko and a few other restaurants are reaching for a new level of intimacy. The chefs are not only cooking and plating the food, but also serving it, taking coats, recommending wine and confirming reservations.