Joe Dietsch
"In a week, The New York Times would run a rave review of FieldTrip, a rice-centric little place in Harlem, New York City. Crowds of eager diners would suddenly descend, and the Sweetgreen chain, as well as the folks at Rockefeller Center and developers around the country, would get in touch about possible alliances. But at 5:30 on a weekday before the review, owner and chef JJ Johnson did what he’d done since the restaurant opened three months earlier: He greeted the two tables of two who were having an early dinner, tasted everything the kitchen had going, dropped some supplies on a shelf, and fretted. The 35-year-old Johnson had cooked at two high-end restaurants until they went out of business—The Cecil, a fine-dining establishment nearby, and Henry, a short-lived place in a restaurant-laden neighborhood called the Flatiron, where he was a partner. ..."
The Counter (Video)
Front of house at Gadi Peleg’s flagship Breads Bakery.
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