Discovering the Art of "Craft", Tom Colicchio's Manhattan Restaurant
Brian Beal Moore
An effective, innovative, intelligent, life-long leader and learner with unique transferable skills. A visionary architect of true experiences, all encompassing environments, and unforgettable gatherings of all sorts.
Fascinating behind-the-scenes look at how a marvelous Manhattan restaurant operates! Years ago, when I was living in the city I "opened" a fantastic restaurant The Bryant Park Grill. With no experience, but lots of moxie, i wiggled my way in to be a waiter.
I worked the lunch shift, which at this particular place in midtown, was the best shift! On opening day we were swamped and I waited on Anna Wintour - talk about being intimidating! And yes, she kept her sunglasses on...
The place did run like clockwork, and everyone was proud of the restaurant and their position in it. It is a beautiful space, a flower covered conservatory behind the NY Public Library, overlooking a manicured greensward with proper allées of London Plane Trees.
The Chef was Jonathan Waxman, whose menu reflected the then new, at least to New York, California Cuisine.
The hardest working team mate was Abu. A genial and kind young man, whose sole job it was to make espresso drinks. His station was immaculate, and if one was not familiar with how things worked, might think he had the easiest of jobs. The restaurant seats about 250, and the dining room and terrace were filled each weekday by 12:30. And about 1:00 the first arrivals were ready fro their coffees, and were quickly followed by the following 240 arrivals - all of them wanting their crazy coffee concoction!
Like this photo above, our kitchen was in the basement, and the "food runners" ferried food up and ran back down too numerous times to count.... NYT Discovering the Art of Craft