Restaurant voyeurism is all the rage, and open-concept kitchens are changing how restaurants function. But will they change the labor structures that comprise the industry?
As worries emerge about the future of what has become known as the world’s best cinnamon, growers are deciding the fight ought to be an international one.
Alex Raij is the chef and co-owner of New York’s Txikito, Saint Julivert Fisherie, and La Vara, restaurants singular in their approach and wide reaching in their fandom.
