Interesting history.
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By ERIC KONIGSBERG
Published: April 21, 2007
It was 11:59 a.m., according to the report from the city’s Department of Health and Mental Hygiene. The first lunch reservations at Brasserie La Côte Basque, just off Fifth Avenue in Manhattan, were about to arrive. The inspector introduced himself to the hostess and headed straight for the kitchen, where he found Jean-Jacques Rachou, the restaurant’s owner and chef, at the stove.
Six and a half hours later, the inspector finished his evaluation — and shut the place down. “The next morning, we had a yellow sign in the window,” Mr. Rachou says.
http://www.nytimes.com/2007/04/21/ny...=1&oref=slogin
-------------------
By ERIC KONIGSBERG
Published: April 21, 2007
It was 11:59 a.m., according to the report from the city’s Department of Health and Mental Hygiene. The first lunch reservations at Brasserie La Côte Basque, just off Fifth Avenue in Manhattan, were about to arrive. The inspector introduced himself to the hostess and headed straight for the kitchen, where he found Jean-Jacques Rachou, the restaurant’s owner and chef, at the stove.
Six and a half hours later, the inspector finished his evaluation — and shut the place down. “The next morning, we had a yellow sign in the window,” Mr. Rachou says.
http://www.nytimes.com/2007/04/21/ny...=1&oref=slogin
