Country’s Willis Loughhead Moves to Table 8 and Cooper Square Hotel
He'll be working with Govind Armstrong and focusing on in-house cures and new marination techniques.
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Country Steak Planned for Country’s Upstairs
Multicourse Haute Barnyard is out upstairs, and wood-fired steaks are in.
Country's Infernal Machine Turns and Turns Again
The $35,000 La Besse Giraudon rotisserie at Country is among the mightiest of the city’s engines of gastronomy.
New Country Chef to Implement Haute Barnyard Makeover
“We've changed everything,” says Willis Loughhead, the new chef at Country.
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