The Last Days of Haute Cuisine: The Coming of Age of American Restaurants

“Essential reading for all serious foodies.”—Anthony Bourdain, author of Kitchen Confidential

Combining an insider’s passion with down-to-earth humor, chef and food writer Patric Huk traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer’s Union Square group. Huk takes readers inside this high-stakes business, sharing little-known anecdotes, describing legenda...