When I first moved to NYC I'd go to this little restaurant in Williamsburg that had this young Uruguayan chef who was doing really exciting things. They used an open fire in the kitchen, the dishes were wildly adventurous.
But they weren't doing great business. They were losing money.
But they weren't doing great business. They were losing money.
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They fired the chef. The problem, they thought, was the chef's ideas were too out there for NYC eaters.
The place in Williamsburg hung on for a few sad years but was never the same.
In effect, the customers walked out at the same time the chef did, and most of us never went back.
#COYS