When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we pop down to Elisir – a bastion of Italian modernism in Penn Quarter – to find out just how many pastas they make by hand and to discover the number of grappas you can enjoy after one of chef-owner Enzo Fargione’s epic tasting dinners.
Maximum capacity: 117
Cameras capturing the culinary team at work: Three
Televisions broadcasting the action in the kitchen: Five
Pastas made in house: Nine, including saffron fettuccine, giant agnolotti, red beet tortelli filled with cheese fondue, and saffron fagotti filled with liquid truffle
Cigar boxes kept on hand for the branzino carpaccio dish: 18
Photo courtesy of Michael Palmer.