phaidon
The Art of the Restaurateur
Twenty restaurants, twenty owners who somehow kept the lights on, the tables full, and their sanity mostly intact. That's the premise of Nicholas Lander's The Art of the Restaurateur, a book by a man who's lived both sides of the maître d' stand. Before he spent decades writing his restaurant column for the Financial Times, Lander actually ran one himself, L'Escargot in Soho, so he knows exactly how much charm it takes to mask the chaos in the back office.
Chefs get the documentaries and the cookbooks. Restaurateurs get the bill for the walk-in freezer repair. Lander sets out to fix that imbalance, tracking down figures like Danny Meyer and Joe Bastianich to unpack the unglamorous alchemy of the trade: real estate gambles, menu gut-calls, staff wrangling, and the particular stubbornness required to survive year one.
Dimensions: 245mm x 172mm; 352 pages
Material: Hardcover
About the Brand
Phaidon has spent over a hundred years making the kind of books people actually keep on the coffee table instead of the shelf — the ones you flip through with a drink in hand and end up reading cover to cover anyway. They work directly with the chefs, architects, and artists making the thing, not just people writing about it from the sidelines, which is probably why their cookbooks make you hungry and their design books make you want to redo your whole house.
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