Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary
Why This Episode Matters
Nicholas Harary explains why he chose to reinvent one of New Jersey’s most acclaimed fine-dining restaurants before the business forced him to.
A surprisingly technical look at what separates great ice cream from mediocre ice cream: butterfat, overrun, and the cold chain.
Nicholas, Mark Pascal and Francis Schott debate whether traditional fine dining is dead or simply evolving.
The conversation turns to Michelin: what its stars mean today, how the Guide’s expansion model complicates perceptions of independence, and why restaurateurs should always focus on the…
The skinny
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