Street to Table

For Chef David and partner Caitlin, running a French bistro in the heart of New York City is anything but easy. The competition is heavy, and the rent is high. And when business slows to an escargot's pace, eccentric sous-chef Chris attempts to turn a profit by preparing a special dish made from whatever ingredients are free on the street.For Chef David and partner Caitlin, running a French bistro in the heart of New York City is anything but easy. The competition is heavy, and the rent is high. And when business slows to an escargot's pace, eccentric sous-chef... Read more