Event

Some chefs who run multiple restaurants have taken some heat recently—critics say they should be in the kitchen every night. But what about feeding as many people as possible? What about spreading the love? And what about making money? What about using one restaurant to finance another? Is that allowed? Or is a single establishment the only pure answer?

Participants:

• Daniel Boulud
• Jimmy Bradley
• Gabrielle Hamilton
• Alfred Portale
• Frank Castronovo
• Frank Falcinelli
• Moderator: Ryan D’Agostino, food editor, Esquire

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