Cooking In A Bad Economy

City Paper takes a look at how different chefs are dealing with cooking in a recession.

If you look hard enough, there are plenty of industrious chefs out there killing and cooking that whale, and divvying it up at a decent price so as to survive the new economy. For some, it’s meant rethinking styles, locations, ingredients and concepts. For others, it’s meant simply refining what they got. But regardless of approach, all the chefs I’ve talked to have figured out how to thrive while offering their grub at affordable prices.

Among those interviewed are Jonathan McDonald of Pub & Kitchen; Davis Denick of Teri’s; Al Paris of Bar Amalfi and Sean Ford of Alfa.

Recessive Plates [City Paper]