In the past few years, talented chefs across the city have sought employment in official dining establishments less and instead have turned to something called the anti-restaurant. Skirting around health-code regulations and licensing, these unregulated restaurants operate out of private homes, charging guests modest, prix-fixe prices for top-notch food in a low-key setting. The catch, of course, is that without a license, taking any amount of money from diners is entirely illegal. These secret supper clubs are continuously discovered and shut down.
