Too many cooks spoil the broth? Not necessarily (Clinton Hill, Brooklyn)

The open kitchen at The Finch was a constant whirlwind with the team filling plate after plate of delicious (and lovely looking) food. I was amazed how superb their timing was; entrees and sauces and side dishes emerged non-stop, everything appearing as if by magic just when it was needed, and then it was almost instantly whisked away by a cadre of servers. I suppose a restaurateur doesn't dare create an open-air kitchen unless his/her team knows what it's doing, but the show was impressive nonetheless. As was the food.