Speaking of Gigi, the New York Times Travel section features a review of the restaurant today, in which it gives props to current execu chef, Charles Lutka (Marea, WD-50, Ritz Carlton, South Beach), saying "The team turns out food with high efficiency and high theater from the restaurant’s open galley kitchen." About that team, owner Amir Ben-Zion says "Gigi is not about one chef but a collaboration of chefs." Or, perhaps, a village of chefs? [NYT]
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