Ruth Reichl Wire

Writer/editor/Twitter aficionado Ruth Reichl files on chef Dan Barber's Blue Hill at Stone Barns in upstate New York: "[T]here's a communication between the kitchen and the customer that I've not seen anywhere else. There is no menu; you simply put yourself in their hands and the staff intuits your desires. I doubt that any two tables get the same meal... At Stone Barns you aren't just paying for a meal, you're forging a relationship." [Ruth Reichl]
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