Come In, We're Closed

There is a part of every restaurant thats out of reach to even the most sophisticated diner: the staff meal. This insiders look, more than two years in the making, goes behind the scenes to explore what some of the worlds best restaurants are feeding their own before the doors open to the public each night. Twenty-five powerhouses like Ad Hoc in Napa, California; Dill in Reykjavk, Iceland; The Fat Duck in London, England; Paleys Place in Portland, Oregon; Uchi in Austin, Texas; Michel Bras in Laguiole, France; and wd-50 in New York City, New York are sharing some of their best-kept secrets! More than 150 recipes and at least 300 photos complete the book.