New York’s trendiest restaurant is serving you garbage (and it’s awesome)
At first, it sounds like an unresolvable contradiction: a meal that will set you back $75, and which consists almost entirely of garbage. It begins to make sense, though, once you begin to consider how much of what we see as disposable actually has value. Or can have value, in the hands of the right person. Stepping up to the challenge is Dan Barber, the chef and co-owner of Manhattan’s Blue Hill, who transformed the high-end restaurant, for two weeks only, into wastED...