Three or four long pieces a year, written by whoever did the work. No recipes we have not actually cooked, and no trend pieces.
Three pieces so far. Reading times are honest rather than flattering.
Why we age our duck for twenty one days11 min
The fermentation room beneath Hudson Street10 min
How a nine course menu actually gets written12 min
Three weeks in a cabinet at two degrees does four things to a duck, only one of which is about flavour. Here is what we measured, what we got wrong for the first two years, and why we stopped at twenty one days instead of pushing to thirty five.
A disused cold store, twelve degrees all year, and about four hundred litres of things quietly changing. What lives down there, how we keep it safe, and the two batches we have thrown away this year.
From the 6:40 AM call with the fish supplier to the 4:15 PM tasting where two of the nine get cut. A full account of one Thursday in November, including the dish that failed.
Six emails a year: what is coming into season, when reservations open, and a link when a new Journal piece goes up. Nothing else, and unsubscribing takes one click.