We caught up with chef-owner Matt Baker to talk about the secrets of the chef’s counter, how it feels to be a pioneer in an up-and-coming area, and what’s still to come.
Creating Culture—On and Off The Plate | Untitled at The Whitney
For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.
