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 ...

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 NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.