When Mark Canlis was in New York for chef Jason Franey's Food & Wine Best New Chefs 2011 announcement, he sat down with major industry pub Nation's Restaurant News to talk about weathering the recession--oh, and the past 60 years. The elder of the brothers Canlis dishes about the restaurant's financial footing, Franey's arrival, and the "two bad reviews" that came out shortly thereafter. But mostly he talks about balancing Franey's top-flight cuisine with the needs of the bluehairs who come in regularly for the classics. "I’m trying to win awards in New York, and I have a tossed salad on the menu," he says. "It's a damn good salad." [NRN]
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