That said, there seems to be quite a bit of uncertainty about the potential for the project, and several high profile chefs are putting their necks on the proverbial chopping block and takign the plunge.
Even the unflappable Thomas Keller had this to say in Time Magazine:
"The only two ways we are going to fail is if the building is a flop, or if we fail as a team." He pauses and smiles faintly. "So the thing is, will the building fail?" And that, finally, is something even the perfectionist Thomas Keller cannot control.
What are the thoughts on this in New York restaurant circles?
Can the concept of a high-end "Food Court" work and can (and will) the city (as big and wealthy as it is) support so many new places so close together?
And if it fails in the end, what impact would it have on the chefs who tried to make a go of it?