Tom Colicchio’s Grub Street Diet
"My offices are right above Craft, which will hit its 25th anniversary next year and helped define the New American cooking movement; I’m in and out all day checking every station and tasting bits to make sure things are seasoned and textured properly. I often miss family meal or grab what’s left — I’ve eaten grilled chicken thighs standing up in the kitchen, and I’ll sample ends of duck breast, roasted broccoli, sorbets and gelato as part of my checks. We make our own focaccia at the restaurant (it changes with the season), and family meal used to be a time for the staff to sit around the table and talk business until labor rules changed what can be discussed during a meal." - Ben Widdicombe
