Top chefs are trying to be simply great

They're leaving high-end eateries for laid-back spots, and serving cheap eats like tacos on disposable dishes, messy barbecue meats, Americanized egg rolls and pizza. Alex Stupak, the Picasso of pastries who formerly churned out modernist desserts like lemongrass mousse at WDEoe50 - the Lower East Side restaurant boasting multicourse tasting menus that can cost upwards of $600 for two - is the latest chef to leave fine dining for more casual grub.

http://ift.tt/1G8Wo3L