Grilled: 2008 Celebrate Flatiron Chefs

Seamus Mullen, Boqueria

Are you worried about your restaurant being affected by the poor economy? Are you making any adjustments?
Of course we are worried and of course me are making adjustments. We are aware of our portion size and want to offer something with a value that people want to come back for.

What was the last dish you improvised to perfection?
You're about to eat it. [Editor's note: We did, and it was badass.]  It's fresh lamb bacon that has been confit, grilled and smoked, served with a little herb yogurt on olive oil bread. We started doing this a couple weeks ago.