PRESS

"Friedman is obsessively organized. A mise en place is divided with masking tape, each course separated into columns with labeled tubs. Minutes before the dinner begins, Friedman thanks his crew. 'Let’s have a great service.' He puts in a fist, Johnson pounds it."
 

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"But it wasn’t until I went to a Theory Kitchen tasting that I truly grasped the magnitude of Friedman’s ability. The food that Theo cooks isn’t what a 22-year-old should be able to produce. At one of his tastings, a diner seated across from me took a bite of a salmon dish blanketed in a velvety shroud of oyster emulsion and ramp purée and proclaimed that it was as good as anything he’s eaten at Le Bernardin..”

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