Tuna Melt Tiff: Chef Clashes Over Customer's Cold Tuna

Chef Nancy Silverton recently opened Max & Helen's in Larchmont with Phil Rosenthal, but a customer's unusual demand for a cold tuna melt has become a talking point. The patron insisted on cold tuna and cheese served on the side, which Silverton found surprising, noting that while she respects personal food memories, it deviates from the classic preparation.

This incident occurs as Silverton is actively expanding her culinary presence. She recently revamped the menu for Soho House's Garden restaurant in West Hollywood and is preparing to launch an Italian-American steakhouse, Spacca Tutto, in Pacific Palisades. Additionally, a new Mozza location is set to open in Bozeman, Montana.

Max & Helen's, despite being open for only a week, is already facing substantial customer demand, with reported wait times of up to five hours. Silverton, who thrives on immediate projects, views this popularity as a testament to people's desire for familiar comfort foods, even with a slight twist.