The first indication that Anwar Abdullatief is not your typical cook is the headgear he wears. His staff does not don floppy white chef hats, even if their cuisine is sophisticated and quirky. True, a lot of contemporary cooks choose grittier bandanas or skull caps. However, Abdullatief does things his own way: his culinary staff dons a stonewashed blue apron and a subdued tartan flat cap.
The refurbished warehouse facility has neatly packed stainless-steel shelves that almost reach the ceiling. Visible via the open rear door is the parking garage, where additional seats are placed. The eleven-person crew meticulously and secretly puts together the imaginative works of art that Abdullatief has conceived. An assistant arranges leaves on one counter.
