In the '80s and early '90s, when restaurants finally acknowledged that food-savvy diners were as interested in process as in product, many fine establishments did something about it: They installed a table in the kitchen. This way patrons could stare fascinated at the chef even as they supped on his or her fabulous cuisine. Naturally, snaring the kitchen table, usually very much in demand, became a sign of prestige. Only the most important diners, clearly, should be allowed to view... More >>>