Guy Lodge Film CriticThere was a time — way before the reality-TV chaos of “Top Chef,” “Hell’s Kitchen” and their ilk, and the ubiquitous trend for open restaurant kitchens — when most of us didn’t think all that much about the labor and drama behind the scenes of eating out.
Now, we probably overcook the theater of fine dining in our imaginations: Not every perfectly done steak has been screamed over as part of the seasoning.After a year when many of us have missed out on the restaurant experience, along comes “Boiling Point” to re-whet our appetite for its flash and sizzle.
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