After the media preview event at, well, the not-even-close-to-finished Knife, and after trying that killer cheesecake macaron situation, I decided to have a chat with the pastry chef, David Collier, who also happens to be the man behind the sweets at Spoon. I talked to him about how the process for designing a dessert menu differs for a seafood restaurant like Spoon versus a meat-heavy spot like Knife. The man loves his pop culture references, that’s for sure. He also happens to like fast food and Tesar’s truffle pasta. Read more over on City of Ate.
Knife opens May 15 and is already accepting reservations. You might wanna get on that.
OH and here are the menus: