Hold the anchovies! Lose the mint! How the hugely successful Cheesecake Factory is diversifying what America eats. Is America ready for the melted anchovy? That's the question on the table this afternoon in the gleaming research and development kitchen of the Cheesecake Factory in Cala- basas Hills, Calif. Karl Matz, 31, a former chef at Spago with the earnest good looks of an Eagle Scout, has reluc- tantly removed the salty little fish from his pasta puttanesca, traditionally made with tomatoes, anchovies, olives, capers and dried red chilis, and sets plates of rigatoni cloaked, in the sauce onto a black-marble counter.
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