Food

Chefs Go From White Tablecloth to Take Out

Liz Grossman

The notion that nothing can be fast, cheap, and good has been disproven by a few former fine-dining chefs who’ve turned to quick-service to get their food to a wider audience. The new crop of fast-fine restaurants offers simple menus with high-quality dishes designed for delivery, takeout, or elevated counter service. RT Rotisserie in...