There Are a Few New York Chefs That Don’t Have to Deal with Letter Grades

Cesar Ramirez doesn't need this.
Cesar Ramirez doesn't need this. Photo: Department of Health

Note to restaurateurs looking to get around the city’s whole “letter grading” thing: Just join forces with a market and open up there. That’s why you won’t see an A, B, or even a C adorning the exterior of places like Eataly or Chef’s Table at Brooklyn Fare. According to Diner’s Journal, because Chef’s Table “is in a market that earns 51 percent of its revenues from grocery sales, it is under the jurisdiction of the New York State Department of Agriculture and Market,” and the state doesn’t bother with letters, operating on more of a pass/fail basis. [Diner’s Journal/NYT]