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The chef Galen Zamarra is closing his well-regarded 14-year-old restaurant in the West Village.

A flat-top griddle allows Mr. Zamarra to cram more pans onto the cooking surface than he could with individual burners.

Mr. Zamarra’s line cook can pivot from burners to refrigerated drawers to grab ingredients.

Galen Zamarra, chef-owner of Mas Farmhouse in New York’s Greenwich Village, has a slightly bigger space—all of 250 square feet—that was remodeled after a fire to incorporate everything he’d learned from the original, less user-friendly design.

Mr. Zamarra admits that there are things he can’t do because of the limited space, like offer a big steak, which would require a big pan and occupy too much space on the flat-top.