According to just about everybody, the future of dining in America can be summed up in two words: fast casual.
But before you imagine your world full of nothing but chicken tenders and kale caesar salads, consider this contrary trend: the rise of old-fashioned cooking tools and methods, along with a focus on things that take time.
The duck press is a tool dating back to the 1880s that has surfaced at such top New York restaurants as Daniel, Per Se, La Grenouille, and Shun Lee Palace and is probably making a comeback at the reinvented Four Seasons, too.