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Gage & Tollner

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Was able to grab a seat at the bar last night, with no time limits, restrictions, access codes, etc. It was early, and the great thing is it took less than 15 minutes to get there on the subway!

They shuck well...(though I don't know why there are 2 forks and 2 spoons in there).


and seen in the upper left, the amazing Parker House rolls (don't fill up on them!).

Followed by the wonderful fried chicken - big portion. I'd go back for sure. Place was slammed at around 8, or just when I like to leave.

COMP DISCLOSURE: 2 extra oysters, wine pours.

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I don’t have a problem with it, either. My problem is with speaking derisively of the older, clearly superior dining culture.

Fresh seafood used to be sold from street carts.  

That's why he needed all those apples!

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2 hours ago, joethefoodie said:

COMP DISCLOSURE: 2 extra oysters, wine pours.

Looking at my bill, I think I was also comped the Parker House rolls, which appear to be on the menu for $10. (Unless they automatically come with dinner?)

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On 3/18/2023 at 11:22 AM, Sneakeater said:

Now that I think of it, the rushed cocktail problem never really comes up at table, at least in restaurants like G&T with good service.

The server invariably takes the pre-dinner drink order, brings the drinks, disappears for a while, and comes back to take the food order when the drinks are nearly finished.

This isn't something I have to negotiate.  It just happens.

Somewhat related...


The service bar is one of the most congested and chaotic areas of any bar or restaurant, even when it’s well-organized and functioning smoothly. Servers crowd the area anxiously awaiting their drinks like brain-eating zombies. In sit-down restaurants, most diners expect to be served their first drink before they consider the menu, which means that any delays in the arrival of their drinks are a clusterfuck. 

The Unsung Heroics of the Service Bartender

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