To give you a sense of the transformation that Rich Table's kitchen has undergone, chef and co-owner Evan Rich has a story.
“The way we got our old plancha when we opened [four years ago] was by trading the restaurant’s existing fryer to a guy who sold used equipment,” Evan says. “He gave us the plancha and $300, so essentially he paid us to take it.”
Cooks crowded around that plancha during service, and the pasta guy jury-rigged a system for heating up and tossing out water with the pasta boiler donated by Rich’s old boss, Michael Tusk of Quince. Strewn all over the kitchen were extension cords to keep things running. When a restaurant's opening budget can only accomodate $10,000 for the kitchen, this is what's necessary.