Tips for Cooks and Waiters | nytimes.com

SO exclusive is this restaurant on an industrial stretch of Queens Boulevard in Long Island City that it isn’t open to the public and it doesn’t even have a name. But: linens? Check. Floral centerpieces? Check. Sleek gold-ish décor? Check. Daily printed menu? Why certainly: a recent luncheon offered white bean soup with Parmesan crisps and grilled salmon with ratatouille sauced in Provençale herb emulsion.