By now, you’ve probably heard of Dinner Lab, the rapidly expanding Supper Club that set up shop in NYC last month after catching on down south in a big way. Now, as the company plants flags in several new cities, the New Yorker takes a look at the logistical work that goes into getting the table set. “We never use the same location twice, and we’re always in a space that’s not a restaurant,” says founder Brian Bordainick, presiding over a pop-up in the Seaport. “We kind of mess with every variable you can possibly mess with, which basically puts chaos at the center of our business model, which is really challenging, but also makes for a really interesting product.” Check out the video and one chef’s food, straight ahead.
Dinner Lab: A New Kind of Eating Experience [New Yorker]
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