Danny Meyer's restaurant group operates some of New York City's finest establishments.
Why sibling rivalry is good
(Continued from page 1) Baum: How did you go about that? Anthony: I worked two months in the kitchen before I made a change to the menu. There's always a percentage of your customers who will embrace change and a percentage that won't. Customers were not happy when I took a signature item—fillet of beef—off the menu. I got emails from many customers saying, 'How can you take my menu item off?' For those people, we still grilled the fillet of beef for them, ...
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