Ehhh…It’s not that I didn’t like the book. It was well written, and I like the author’s voice. But I definitely expected more conversation on the labor issues. A little more fancy schmancy than I thought.

What does it take for a plate of food to reach the restaurant table? Much like A J J Jacobs' Thanks A Thousand: A Gratitude Journey goal to personally thank everyone who made his daily cup of coffee a possibility, Andrew Friedman researched and interviewed many of the people who make it possible for diners at Chicago’s Wherewithall to eat the final savory course of dry-aged trip loin with tomato and sorrel as was selected for that week's meal.

Wherewithall is a restaurant that offers its diners simplicity with quality. Meals are decided on a weekly basis, with key factors being what is in season and locally available. By using the meal as the key dish to investigate, Friedman is able to explore contemporary supply and distribution systems, farming and meat packing practices, kitchen training and work culture, table service practices and the challenges and infrastructure that face restaurants.

The book is organized by the process of the meal's creation. Friedman begins with an introduction explaining the parts before shifting to the patron's arrival to the restaurant and how the food is ordered and managed. From there the pattern of the book settles to detail different aspects of Wherewithall daily life or the supply chain that supports it.

Friedman is clearly a foodie and this book is rich in descriptions of cooking methodologies and the richness of ingredients blended together. While it is clear he did a great deal of research, much of the material presenting in this book is derived from direct interviews and from Friedman's first hand observations shadowing, riding-along, witnessing or attempting himself the processes that make the ingredients come together.

While the focus is primarily the food, Friedman is in-depth in the interviews. He details subjects' full lives, covering upbringing and circuitous career paths that eventual landed them in some part of the spectrum that can be described as food service. This is done for almost all the people featured in the book. This adds an extra layer of depth to the narratives giving some idea of personality, struggles and growth and especially mental health at different points.

The Dish is a delicious and detailed exploration of the people and systems that make dining possible. It truly answers the question of where did this food come from, showing the often unseen or unappreciated who, what, why and how. Recommended to anyone who is hungry, considers themselves a foodie or who's favorite part of World War Z was the interview about an apple juice ingredients list.

We all enjoy spending an evening dining out, but how often do we truly see and appreciate the resources, talent, systems and people that contribute to a single plate of food? Chef-centric writer and interviewer Andrew Friedman brings his investigative chops to every step of the process, from ride-alongs with delivery drivers to discussions with dishwashers. The resulting cornucopia of information serves entertainment and awe in equal measure.

I really enjoyed this book and will be recommending it to anyone who is looking for something to read. I found it educational to see the author follow one dish from its roots to being presented to the customer to eat. Learning about the workings of a kitchen in a restaurant -- dreaming up a dish, where the ingredients came from, the prepartion of it, the process of getting that dish to the table, the staff involved (even the dishwashers) -- was an eye opener for me. I appreciate more what goes on behind the scenes that I as a customer will never see. I want to thank the publisher for the advanced reading copy.

*This was received as an Advanced Reviewer's Copy from NetGalley.

Have you sat down to dinner and ever really thought about what goes into your food/where it came from? Ok sure, maybe you have, especially if it's the type of restaurant to list out their providers. But really, every component?

The Dish explores such a concept, and the people that make that particular dish happen, for a beef dish from a Chicago restaurant. The author trails through the sourcing of the meat, herbs, etc. and the different people that not only grew it and ran the business side of the farm, but also the delivery people that get it to the restaurant. Then, from procurement, how it is prepared to make it to the plate and finally, who's taking care of the dish you ate from. There's a surprising amount of people along the way.

This book was half information, half celebration of the people, especially the restaurant owners and chefs that contributed to this dish. I appreciate that the author covered everyone who was involved, not just the main "stars" of the show that might be noticed. And it was interesting to hear just how much was happening to get that plate of fruit to happen, even with mostly local ingredients. Thinking about what it might be for conventional or non-local ingredients is hardly fathomable.

Not your standard food-related book but definitely one to read if you're interested in process.

Review by M. Reynard 2023

Andrew Friedman’s “The Dish” is the written “quick-fire” version of Saturday night service in a famed Chicago restaurant. Snappily written, it’s a quick look into many aspects of what it takes to make for a dining service. Friedman clearly loves the subject matter and it’s a satisfying payoff fir the reader. It’s a fast read, an amuse buche if you will. It’s a worthy add to one’s culinary library. Thanks to #marinerbooks and #netgalley for the opportunity to preview this book. #thedish

A wonderfully informative read, especially for those of us whose interest in the behind-the-scenes workings of eateries was powerfully piqued by "The Bear" and similar TV shows. Although of course the focus here is on just one Chicago establishment, this intimate overview still serves as a great microcosm for the workings of restaurants across the country. I for one loved learning about everything that goes on with the logistics of ingredients and getting them off the farm and into the kitchen, something I've wondered about but never really read about in-depth until now. But honestly, no matter what aspect a chapter was covering, it made for welcomingly ere-opening reading.