“Is there booze in the figs now?” Mr. Torrisi asked. “We still need to figure out the right app there,” Mr. Carbone said as he hit a pan of sauce with a dash of Maggi, the umami-rich seasoning. Advertisement Continue reading the main story“It’s a little awkward on the plate,” Mr. Torrisi said. Mr. Zalaznick agreed. “The rooms are the art,” said Mr. Zalaznick, stepping over the network of extension cords still running through the Grill.

Source: New York Times January 23, 2017 20:03 UTC