How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place
Автор: Eater
Загружено: 2021-12-22
Просмотров: 1993409
At 63 Clinton, general manager/owner Raymond Trinh and chef/owner Samuel Clonts are turning the American tasting menu on its head by drawing from their own backgrounds and utilizing a pizza oven for many of the courses. As a result, refined takes on everything from temaki to breakfast tacos to wood-fired baked Alaska are on the menu.
Credits:
Producer: Daniel Geneen
Directors: Murilo Ferreira, Daniel Geneen
Camera: Murilo Ferriera, Michael Latchman
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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