Chefs Explain How They Make Restaurant Week Worth It

Whether you’re in the thick of it, gearing up to start, or boycotting it completely, like it or not, it’s Restaurant Week season. The popular promotion was created in New York in 1992 by Tim Zagat of the Zagat guides and New York restaurateur Joe Baum as a weeklong lunch deal. By the early 2000s, the concept had spread to hundreds of cities, running anywhere from a week to a...