Boston Magazine just popped in my in box, with a blurb about open kitchens. I love the concept and here's the comment I left:
Craigie on Main, photo credit Boston Magazine
I love open kitchens. The main thing it tells me is confidence. The chef has confidence in his staff. The staff are confident in their skills and the system they're working in. If you see a smooth functioning open kitchen you can bet that hours of good solid management and training go on behind the scenes. No place to hide. And don't we all want a little more transparency and authenticity these days?
What do you think?