"Dishes will be plated in a spare and sometimes monochromatic style, and there will be fewer courses. Patter from servers will be stripped down to what feels natural and pragmatic. Diners will be given more choice and invited to steer the kitchen toward courses that sound right for some parts of the meal."
Humm, who is constantly reinventing dishes at the restaurant, told the NY Times he thinks "we’re at a point where eating 25 courses is not necessary."
Guidara added, “We feel strongly about it. That’s not what we want anymore, as diners. It’s too much....We want it to be the kind of thing that when you leave, you remember all of the courses.”
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