Explore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasserie۪s twentieth anniversary. Keith McNally, star restauranteur, gave author Reggie Nadelson unprecedented access to his legendary Soho brasserie, its staff, the archives, and the kitchens. Journalist Nadelson, who has covered restaurants and food for decades on both sides of the Atlantic, recounts the history of the French brasserie and how Keith McNally reinvented the concept for New York City.

At Balthazaris an irresistible, mouthwatering narrative, driven by the drama of a restaurant that serves half a million meals a year, employs over two hundred people, and has operated on a twenty-four hour cycle for twenty years. Upstairs and down, good times and bad, Nadelson explores the intricacies of the restaurant۪s every aspect, interviewing the chef, waiters, bartenders, dishwashersthe human element of the beautifully oiled machine.

With evocative color photographs by Peter Nelson, sixteen new recipes from Balthazar Executive Chef Shane McBride and head bakers Paula Oland and Mark Tasker,At Balthazarvoluptuously celebrates an amazing institution.