I just searched the old threads and it appears that I am 3 years behind the times (or at least the friend that asked me to make the reservations is too). Is Kismet still open or has this chef surfaced elsewhere?
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.