Restaurant of the Future?
A new model is changing the dining landscape across the country. The rise of small plates, big bars and hotel restaurants.
By KATY MCLAUGHLIN
The Bazaar by José Andrés, a Beverly Hills, Calif., bar and restaurant, cost more than $12 million to build. It serves no appetizers or entrees: All meals are made up of tapas, and signature items include drinks and canapés dipped in vats of liquid nitrogen. First-time visitors might wander the ground floor of the SLS Hotel looking for the restaurant—and not realize that they are already standing in it. A palm-reader roams the floor, offering predictions.
This restaurant—packed at a time when many others are discounting or closing their doors—may be the future of fine dining.
Then post the link so people can go read the full story if they choose ...
annemarie m wrote:http://online.wsj.com/article/SB10001424052748703558004574582381819140954.html?mod=WSJ_hpp_sections_lifestyle