Posted 15 June 2012 - 10:52 PM
It will be interesting to see what they come up with. Hergatt spent 2 years designing the place to his specifications. Like it or not, they've got a space that is rather strongly influenced by one man's tastes. All kidding aside, if they want to purge the space of Hergatt, they'd need to do a whole lot more than just burn the tablecloths.
Other than maybe replacing (or removing or just ignoring) any highly specialized equipment that's there now, there's probably not much the owners might want to do as an overhaul. The visible kitchen is actually pretty generic. I don't know what the prep kitchen is like, but prep kitchens are pretty much prep kitchens, right?
Of course, if they want to turn the place into a steakhouse, they'll need to install a grill. But even Le Bernardin used to get along without a grill (guess how we made the "grilled salmon").
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table