In the steakhouse, employees hone the art of performance. There are crisp white linens, the overattentive server, the small comb-size steel blade that
Less is more: These are words to live by in the kitchen, especially midweek between 5 and 8 p.m. There are no trophies
“Those meatballs” being Suzanne Goin’s lamb meatballs in spicy tomato sauce.
Tired of comfort cooking? Neither are we.
When you’re a dishwasher at Gage & Tollner, there are no slow times. At this historic Brooklyn fine-dining restaurant, revived three years ago,
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