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 ...
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