Among the chefs cooking there, it’’ s playfully called the Bat Cave. That’’ s all we understand, and’that ’ s all chefs Allison Fasano and John Brill desire us to understand.
But someplace in New York –– a city typically compared to Gotham –– Fasano, Brill and half a lots other chefs are playing the function of masked hero. Well, socially distanced masked heroes.
Unwilling to share their secret place, (and benefactor, Bruce Wayne?), this cadre of culinarians is up at 3 a.m. — — 7 days a week — — and cooking to feed frontline employees. It began at about 250 meals a day. It ended up being 500. Now it’’ s approximately about 1,500.
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