Yes, yes: We know it’s not easy to put something together. (Every minor detail is a major decision, etc.) But just how hard is it to open a new restaurant in the big, bad city? To find out, Grub Street has enlisted Sam Mason, the onetime pastry chef at wd-50 who’s opening his own restaurant in March, to file a weeklyish status report. In today’s installment, Mason opens his new kitchen toys and considers the profundities of garbage. It’s at Grub Street.
Sam Mason Reckons With Garbage [Grub Street]