Chefs
Once a year, high-end restaurants in every major U.S. city open their menus for a week of slash-priced meals, at around thirty dollars a head. This, splurge-deprived restaurant-goers, is called Restaurant Week. Clientele shifts, tables fill, and dishes like foie gras with fig are eaten, guiltlessly, in excess. Here, two executive chefs from New York and Chicago give us a view from the back of the...
