THE EVOLUTION OF THE AMERICAN RESTAURANT
Culinary Cues
AUGUST 21, 2023
Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric.
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