Marinated Scallops with Celeriac Remoulade, Black Truffle and Garlic Crisp
Book Bindery has an interesting set up in that they have an open kitchen, but unless you go to the restroom, you're unlikely to see it. Open kitchens are increasingly popular. As I've become more interested in restaurant culture, they've become quite intriguing to me. We stuck our heads into the kitchen to say hi to Jon on our last visit to Book Bindery and I admit, I was a bit overwhelmed. The whole production of a large kitchen (and a small kitchen too, I'm sure) is just amazing. It's like watching the inner workings of a clock at fifty times the speed. I imagine watching a poorly run kitchen is an entirely different story, but in the 10 seconds I stood there, I was a bit stunned. It is truly impressive. Lecosho is another example of a beautiful open kitchen. Though theirs isn't quite as open as Book Bindery's, you can still see enough to be thoroughly amazed by the 8,000 different tasks and processes happening concurrently to deliver the incredible food that eventually finds its way onto the diners' tables.
I'll admit it. Still in my nascent phase of understanding how restaurants work, I am apt to make some pretty silly connections, but I am reminded of this particular scene in Disney, Pixar's Ratatouille when Colette explains to Linguini how their kitchen works.
I've said it before, but I was lucky enough to grow up with a mother who is an amazing cook. Watching her in the kitchen formed my complete perception of cooking and the inner workings of a kitchen. Though, as I got older, I realized this isn't how it works in a well run restaurant kitchen, I still didn't have any basis to learn the reality. Open kitchens are one way I get just a tiny glimpse and can hope to understand a little more. It's a sight to behold. I highly recommend that anyone who hasn't, seek out the opportunity to just stand back and be amazed at how the magic happens.