Washington Post dance critic Sarah Kaufman writes an excellent piece today about Eric Ziebold and the smooth choreography in the kitchen at CityZen. The kitchen staff are "tattooed Baryshnikovs," there's a pas de trois at the meat station and, as Kaufman writes of the food: "Let’s say Coco Chanel distilled eau de cabbage and whisked it into the steam rising from a hot bath." They've also got a neat timelapse of an evening at CityZen.
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