Ayear and a half after firing up a custom-built, $180,000 French-made cooking suite at the Blue Duck Tavern, an American-menu restaurant in Washington, D.C., executive chef Brian McBride reported that the pricey gizmo continues to stoke high morale and productivity from his cooking brigade and draw admiring glances from guests. “It’s the centerpiece of our kitchen,” McBride said of his Molteni suite, which garnered much local press attention when the Blue Duck ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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!
Questions about your account or how to access content?