In addition to exciting the envy of other chefs, the lavishly equipped kitchen of L2O, the upscale seafood restaurant in Chicago developed by Laurent Gras and Richard Melman, promises to prompt new ideas about equipment usage and layout. That’s because L2O is a relatively open book. Executive chef and co-owner Gras, his staff, and some of his purveyors have told the restaurant’s tale on the L2O Blog since it was a gutted shell—the remains of Ambria, Lettuce Entertain You ...
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