In a theatrical culinary feat, passengers aboard NYC’s L train were recently treated to a six-course lunch as they rolled across Manhattan, under the East River and into Williamsburg, each stop adding to the food frenzy. Cooked up by the crafty chefs behind A Razor, A Shiny Knife, the luncheon included an elegant array of dishes, including foie gras and filet mignon, as well as a pyramid of chocolate panna cotta, dusted with gold leaf. Guests—who paid $100 for a reservation—were given no information apart from “the promise of a clandestine dining experience.”
Michael J. Cirino and Daniel Castaño began A Razor, A Shiny Knife several years ago with an interest in experimental cooking, determined to create new ways for “people to interact with food and each other.” Hosting the luncheon on the L train is just one example of how the team challenges themselves with gastronomic adventures, with timing and execution at the crux of the daunting task. The challenge that put the duo the map though was their 20-course recreation of the $1,500 dinners Grant Achatz and Thomas Keller were serving at their restaurants, which they executed for $300 a meal with the help of A Razor, A Shiny Knife “PHD/Cook” Andrew Rosenberg and “Self-Appointed Master Sommelier” Jonny Cigar.
The ingenious event was also aided by Studiofeast‘s Mike Lee, who brought the entree on board at the Morgan Avenue stop. With more than 50 people involved, the group effort really demonstrated the power of a well-planned idea.
via The New York Times, pictures by Yana Paskova for The New York Times