When Christopher Lee took over as executive chef of Gilt, a fine-dining restaurant at the Palace Hotel in New York City that was hemorrhaging money, his first task was to revamp the menu. Then he looked at the bar.“We were spending $1,400 a month on giving away free peanuts,” he recalls.And peanuts tend to fill you up, he adds—not a desirable quality for a freebie.So instead he’s serving lavosh, a crispy Middle Eastern flat bread, cut into funky shapes and sprinkled with ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!
