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Week 43 · Autumn Dinner Tuesday to Saturday +1 212 555 0147
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Book A Table

The Open Kitchen

Four stations, one pass and a counter that looks straight in.

In The Kitchen Now

Dinner Service

The full brigade on, the counter full, the pass running.

Until
5:30 pm - 10:00 pm
Station In Charge
The Pass

The Kitchen's Day

  1. 7:30 amDeliveries & LarderThe growers arrive; stocks on, butchery, the larder is filled.
  2. 10:00 amMise En PlaceEvery station sets its garnishes, sauces and plates for the day.
  3. 11:30 amFamily MealThe brigade eats together; the head chef runs through the board.
  4. 12:00 pmLunch ServiceTickets in, plates out across the pass.
  5. 2:30 pmAfternoon PrepDoughs proved, pastry rolled, the evening garnishes picked.
  6. 5:00 pmBriefingThe week's dishes tasted, allergens checked, covers counted.
  7. 5:30 pmDinner ServiceThe full brigade on, the counter full, the pass running.
  8. 10:00 pmClean DownStations scrubbed, orders placed with the growers for the morning.

Four Stations And The Pass

Each station cooks its part of every dish. The pass is where they meet, under the lamps, in front of the counter.

A chef plating at the pass
A Friday At The Pass Four minutes inside the open kitchen

Watch It Plated A Foot Away

Ten stools along the pass. Book the counter and the brigade plates in front of you.

Book The Counter All Seating Areas
Plates lined up at the pass
Greens scattered over a dish