New York Chowhound on an odd debunking mission here. I visited a friend in Lincoln Park over the weekend and when we walked past Charlie Trotter's, he recounted a story from his recent dinner there. He was snooping around after his meal and one of the staff caught him and offered him a tour. He accepted and they saw the wine cellar and the kitchen -- appartently everyone was as nice as can be and very accomadating.
Here's where my beef comes in to play. My friend says he was told that Charlie Trotter does not use refrigerators, at least not for more than dairy. The rationale, he claims, is that everything is fresh and delivered that day and does not need to be refrigerated.
This is nonsense -- even typing it makes me incredulous. They must have at least one walk-in refrigerator and one walk-in freezer. First of all, it's illegal to hold meat, fish, dairy, etc. above 40 degrees and below 135 degrees. And they must keep pieces of meat in refrigerators as well. I can't say this for sure, but they probably get a primal cut of beef, lamb, etc. and butcher it and serve it over the course of a few days. And line cooks, gardes manger, etc. must have refrigerators at their stations for components of dishes, right?
Can anyone get my back?