When I arrive to Farenheit 132 I start my way towards the kitchen looking for Mark. To my surprise I am pointed not in the direction of the kitchen, but towards a set of the darkest most menacing set of stairs I have ever seen. As I descend them at the end of the corridor in dim cellar light I see Mark silently rolling out pasta that will eventually land on plates on the restaurant floor directly above his head. “It'‘s quiet down here” Mark says.
Over the course of two nights I had the pleasure of being a fly on the wall in the back of house of the Farenheit 132 kitchen. The space that this team operates out of is so tight that I could feel my presence throwing off the usual flow of the everyday. That only provided them with the ability to show me how well they adapt on the fly to deliver a dining experience that every single person working in the kitchen truly believes in. There is a sense of commitment to making each plate the absolute best that it can be.
You won’t find Mark in some back office during this time, but right on the line helping out, teaching in the moment, and making all the on the fly decisions that need to be made during a dinner rush. The following photos showcase that commitment and passion as they work to make each experience live up to the restaurants name and to the standard they have set for themselves.
