Miserable minimalism
Sep 30, 2021
3 minutes
WHY ARE PEOPLE STILL doing open kitchens? Time was (about two decades ago) that smart restaurants dispensed with the fussy division of staff and diners to create more open, convivial spaces, where customers could watch the brigade at work.
It was supposed to feel fresh, democratic, intimate; breaking down the walls between servers and served, but the open kitchen truly reflected the age of the swagger chef, when Marco, Gordon, Jamie et al were never off the telly and a seat at the kitchen
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