This Restaurant is NYC’s Hardest Reservation | On The Line | Bon Appétit
3.2M views · Sep 24, 2024 · Entertainment
Comments · 1.2K
@mariacastillo1783 · 1 year ago
That sous chef is my son. So proud of him. ❤
2.4K
@rosscasey3352 · 2 years ago
finally a famaous place where the food looks like food and not some like liquid nitrogen hershey kiss sized bs.
6.7K
@michaelnavarrete-tw9pu · 2 years ago
She's a boss. Professional, confident, collected and full of care. Sous chefs take note.
3K
@william8217 · 2 years ago
I like how the only thing she actually brags about is the big walk in fridge
2.3K
@osmondgo8362 · 2 years ago
I was fortunate enough to dine here as a walk-in last year. I came 20 minutes before opening (already a long line) and waited another 20 minutes before getting seated.<br><br>Everything is A+++: the food, concept, hospitality, vibes, interactions with the team. The dishes felt like a gift. I still think about the curried goat patties with green aioli now and again.
4.2K
@TeamPerry5 · 2 years ago
I don’t know where they find these people, but never stop! I love these! It’s cool to see the chefs personality to shine through their food!
5.1K
@Calicapenergy88 · 2 years ago
She is the type of leader we need in all jobs. I would love to have her as my supervisor
1K
@SnewpTD · 2 years ago
The fact that morale was top 3 things says a lot. Later in the video she was passing by another cook and said "sorry chef" shows she respects her crew. That's it.
820
@impulse_xs · 2 years ago
I really love how unpretentious the food is despite how upscale and exclusive this place is.
1.8K
@ZappayaZappayo · 1 year ago
If you are a restaurant owner and you come across a chef like Kamat, you NEVER let them go. Absolute beast and great attitude
401
@Towbs76 · 2 years ago
As a Nigerian I appreciate seeing our native egusi and iru presented in such an upscale manner. It takes a certain level of creativity to do that, this is brilliant! 💯
817
@traalmighty2212 · 2 years ago
I never wanted to go to a restaurant this much in my life
474
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