Lol when I first joined FTC it confused me too. My answer might be just as confusing. It’s a metaphor for head chef/owner. I think it started when Sergio Penuelas of fan favorite 106 Seafood Underground was cheffing for a small chain of family restaurants called Mariscos Chente and Coni’Seafood. The food was best when Sergio was in the kitchen, so it became a thing of Where’s Sergio cooking today? and it blossomed from there. Veterans can weigh-in if I got something wrong.
@PorkyBelly I’ve been waiting for someone on this board to post about Kono!
One of the few places in NY I really want to go to. What was the best bite?
If you were a Michelin inspector, would you give it a star?
it was excellent and i would give it a porkybelly star. highlights were fried chicken skin, monaka with chicken liver and truffles, chicken roulade with uni, heart, inner thigh, oysters, knee, katsu, quail, tsukune, skin, and black sugar creme brulee.