I’m a big fan of this trend toward more openness in cooking and hope it continues. The article mentions Lazy Bear, which is my favorite restaurant, and one of t

I’m a big fan of this trend toward more openness in cooking and hope it continues. The article mentions Lazy Bear, which is my favorite restaurant, and one of the reasons I like it so much is that you can indeed see a lot of what’s going on. Their staff goes even further than the article describes by frequently posting the full process behind many of their dishes online and citing the farms they work with by name. I might have been one of those annoying customers, asking which type of charcoal or oak embers they’re using in the konro, but if I owned a restaurant like that I would be excited by customers who took an interest in learning about the craft itself (and perhaps asking too many questions) as opposed to attending on disinterested clients primarily there for a business function.