One measure of a restaurant’s soundness is how well it can cope with the loss of key team members. The best-run spots have clear contingency plans for such losses, and an in-house talent pool to draw upon. The others? Well, let’s hope you aren’t left holding an unusable gift card.
As we reported in last week’s Side Dish
, executive chef Matt Mytro has left dual posts at Paladar Latin Kitchen & Rum Bar
and Boulevard Blue
, in order to plow new ground with Crop Bistro’s
Steve Schimoler, in food-product R&D.
Will this be a problem for the popular boîtes? Apparently not. ...