Don't let anyone tell you otherwise: Size does matter. More specifically, how you use the size you've got — I'm talking kitchens here — matters more than the number of burners on your stove or the square footage of your prep area. I can't tell you the number of times I've walked into a tiny restaurant and been handed a two-page menu listing dozens of edible species prepared dozens of ways, and foretold the future of my meal. The signs of a kitchen overstretching itself are clear: The squid always tastes two days too old, the salad greens have all the snap of a warm chocolate bar, and the cooks prove that they can't do half the things they say they... More >>>
Salmon on a nest of kataifi, which hides a poached egg.