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Chef Counters on the Rise; Chefs Put in Their Time on the Line

As chefs and cooks take on more roles of service, they cut out more costs and create a more intimate dining experience, especially at restaurants with counters overlooking the food preparation. [NYT] Related: Ringside Seats at the Chef's Counter Apparently, restaurants’ hanging of red velvet curtains in colder months signals metaphors of birth and womblike spaces for diners. Ew. [NYO] Chefs like Akhtar Nawab of Elettaria and Josh Eden of Shorty’s.32 both spent years cooking on the line before being able to fly solo. [TONY]

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