Chef’s Table: Pastry, Episode 4: ‘Will Goldfarb’ Recap | Eater

"Conceived as an intimate 20-seat counter serving a dessert-only tasting menu, this project revived a struggling chef’s career by focusing on direct hospitality and delight rather than abstract culinary ego; after initial fear and skepticism it garnered glowing reviews from major publications and steady acclaim, became a high-profile success, then was abruptly shuttered by partners in 2007. When later reestablished in Bali, the operation thrived on superior local ingredients and a slower pace, allowing the chef to reconnect with his craft and achieve a level of success and personal satisfaction he felt was impossible in Manhattan." - Greg Morabito