You're reading a post titled “Haute barnyard.” from the archives of Big Contrarian. It was originally published on July 29th, 2008 at 03:24 AM. If you enjoy it, you should subscribe to this site’s RSS feed, or its Twitter page.

Adam Platt and Josh Ozersky from New York magazine discuss the New York restaurant scene:

I like it when they are 20 cooks in the kitchen, coming up with ways to increase flavor … to me that’s what’s worth paying for. Otherwise, I could just get the mozzarella and eat it over the sink.

I could listen to these guys argue all day.

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