"Chefs here aren't opening new restaurants; they're making fried-chicken sandwiches."
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It's harder than ever to make ends meet in New York — and cutting-edge restaurants are adapting their approach as a result.
Glen Coben's projects are as varied as Gabriel Kreuther, Carbone, Empellón al Pastor, and Båtard.
Over the last several months, newly refurbished tasting ateliers, discreet dining bars, and elaborately conceived chef’s menus have been popping up with such frequency that it’s hard to keep track of them all.
The restaurant reopens tonight.
The chef will slowly roll out the new format after the restaurant reopens on April 28.
"We're starting to see that the population is catching up."
Truffle hummus at Claudette, burnt-jalapeño hummus at Empéllon Cocina, and more.
It can be all yours for $45.
The Clam, Gato, Estela, and more.
Annisa, Gramercy Tavern, Contra, and more.
The chef might just be opening his masa-focused place next.
"Once you get a restaurant ... you want to control every facet of it. But you very quickly realize that it's impossible."
They'll cook a themeless dinner on Friday.
Get ready to push.
Plus: Eataly Chicago news, and more, in today's Leftovers.
Including Alder, the Musket Room, and Marietta.
The Empellón Cocina chef's take on the Mexican street-food snack cebollitas.
Plus: A Dr. Oz magazine, and more, in today's Leftovers.
From a legendary cooking school to Momofuku after dark.