As part of its big food and drink issue, The New York Times Magazine sent writer Willy Staley to spend a lot of time at Balthazar. (They also put together this mind-blowing story about wrestling and eating octopus in Seattle, which, if you haven’t yet, you should definitely go read immediately.) Anyway, back at Balthazar, you will probably not be surprised to learn that crankin’ out all that bistro cuisine requires a factorylike staff setup and plenty of logistics. But have you ever wondered how much work goes into the restaurant’s frites? Even if you haven’t, the video that the Times put together is still worth watching.
22 Hours in Balthazar [NYTM]