Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle.
In this episode, Gabrielle is all about the Hustle. She works the infamous egg shift at Prune brunch, where you physically hustle to survive, invites her old friend and co-hustler, Heidi for lunch of grilled cheese sandwiches and fancy champagne to talk about harder times, re-visits some horrible catering gigs, and learns how to cook to cook the ever-humble dish of fish dumplings in cream sauce with legendary chef Andre Soltner.