Jump to content


SLBunge

Member Since 08 May 2006
Offline Last Active Yesterday, 11:15 PM
****-

Posts I've Made

In Topic: Toni Morrison

07 August 2019 - 04:09 PM

“I tell my students, 'When you get these jobs that you have been so brilliantly trained for, just remember that your real job is that if you are free, you need to free somebody else. If you have some power, then your job is to empower somebody else. This is not just a grab-bag candy game.”

In Topic: nyc meal planning, second half of august

27 June 2019 - 02:29 PM

A couple of lower Manhattan tapas recommendations from last night's debate.


In Topic: Charleston

07 May 2019 - 07:30 PM

It's been a long time since I have been to Charleston (2004?). But this story is a little disheartening:

As Mainstays Depart, Charleston Asks Where Its Restaurant Scene Is Headed

 

“It’s like, let me get some grits and put a million things in it and a bunch of cheese and some duck that doesn’t even make sense on the plate, and charge you $30 for it,” he said. “Basically, I think we’re just a Southern Brooklyn. A Williamsburg.”


In Topic: GQ Best New Restaurants

26 April 2019 - 03:19 PM

I'm going to see if I can get into Indigo in early June when I'm back in Houston.


In Topic: grand cafe, minneapolis

22 April 2019 - 08:20 PM

I think that you can definitely become a regular some of the restaurants in the Twin Cities. Tilia and Hyacinth are both good examples. The restaurant at Alma (as opposed to the cafe) seems decent at knowing who their regulars are (but this is not neighborhood dining). Our third visit to Hyacinth got noticed and they brought over a sample of a wine that was new to their menu. Years ago I had a similar thing going at Lucia's.

 

I don't know what it is like in New York but if you want to be a regular you must focus on the bar. Too much turnover at both the host and server positions to ever make a mark. Maybe you can luck out if one of the owners is running the front of house.

 

But, honestly, I rarely have a conversation about this topic with folks who go to restaurants often enough. So perhaps too few here see the value in being a regular. Or maybe their Nordic coolness keeps them from chatting up the right people.