Have you ever heard of the staff meal, the ritual in which a restaurant's staff will sit down together for a meal before they open for service? If you're like me, you might find yourself a little envious of that meal and curious, too, about what they eat. Marissa Guggiana must have been interested as well, because she sought out restaurants that took their staff meals seriously and paid them a visit, leaving with a handful of recipes and photos to share with us in her new book Off the Menu: Staff Meals from America's Top Restaurants.
Here you will find Pork Chilaquiles from Franny's in Brooklyn, Yakamein Soup (aka Old Sober) from Galatoire's in New Orleans, Meme's Meatloaf and Creamy Macaroni from Meme in Philadelphia. There's an Apple Crisp from Blue Hill at Stone Barns in Tarrytown, Cabbage Salad from AOC in Los Angeles, Chicken and Biscuits Casserole from Zingerman's Roadhouse in Ann Arbor. Tabard Inn in Washington DC offers Wild Boar Ragu, and from Frances in San Francisco there's Michaela's Empanadas.
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