• Why Are People Paying $20 for Grill-Your-Own S'mores?

    7 days ago - By Eater

    Unpacking the campfire treat's irresistible allure in high-end restaurants It was the fall of 2016 and chef Greg Baxtrom was concerned. His Brooklyn restaurant Olmsted had just witnessed its first New York cold snap with three consecutive chilly days, and the restaurant's once-busy garden seating area was deserted. “We had dropped like 30 covers each day and I really got nervous,” Baxtrom recalls. The dip set off alarm bells for Baxtrom, who immediately set about coming up with a plan to make the outdoor space more hospitable in cold weather.
    By mid-October, Olmsted was ready to roll out...
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