Key Points
A FEW HOURS before service at Ilis, a newly opened restaurant in Greenpoint, Brooklyn, two-dozen or so young cooks in crisp black-linen shirts and olive-drab aprons stand around tables and islands, deep in prep..
Ilis is part of a crop of restaurants across the country eliminating the barriers between cooks and clientele, redesigning the workflow, changing the way dishes are created and making new demands of diners, too..
At Lita, an Iberian restaurant that opened last year in Aberdeen, N.J., chef David Viana and co-owner Neilly Robinson dont hire cooks or servers: We hire hospitality professionals," Viana said..
At Che Fico in San Francisco and the newly opened Che Fico Parco Menlo (in Menlo Park, Calif.), chef David Nayfeld maintains a nominal distinction between front- and back-of-house workers but adds a 10% dine-in" charge to all checks as well as suggesting gratuity, all of which is then split between the two groups..
Guests at Sap Suaand followers of Nguyen on Instagramare told that the cold vermicelli dish with crab broth was created by a young Vietnamese cook named Kenny Doan, and the fried tofu in tomato stew was made by the restaurants chef tournant, Theo Bodor..
