Under $9. How is that different from any restaurant, especially upscale ones, from Atlanta to NYC to LA? McD even has (although pretty shitty) health care for their hourly employees.
pineoyster- "What is the point to even attempt and then be at the mercy of a food critic who herself/himself has had very limited renowned exposure to the field? In many instance, they ended up at that desk due to their written skills, but rarely from past exposure to that industry. It would be known to all of us if this was the case. Truthfully, their credentials when it comes to expertise, does not really validate their written expression."
from cl's bio- (Besha) also worked for years as a cook, waitress and manager in some of New York and North Carolina's best restaurants.
also, this guys been exposed-
Kessler graduated from Williams College in Massachusetts with a degree in the History of Ideas as well as L’Academie de Cuisine culinary school near Washington, D.C. Before he learned how to hold down a job, he taught English in the Kansai region of Japan and cooked in restaurants in Washington and Denver.
Ron is great because he is never defensive about his food. If you've noticed, it's all about pointing out a customer's attitude. In the time i've followed him, I can't recall him ever saying, "They don't understand my culinary vision?? F 'em!!" It's all entertainment, no one from customer to eyester should really take offense. What? you were called out because you wanted to come in for brunch half an hour early? That's a reason to never want to revisit a good restaurant? If you want to know how a good restaurant really feels about stress and the customer, read the fourth star. http://www.amazon.com/Fourth-Star-Dispatch…
then cry about your 5 day deadline to your boss.
i didn't read this as an attack on lupe, but on the atlanta dining trend. i didn't read anything scathing about the restaurant - only that it was passable, not outstanding. i didn't see one word about anything being inauthentic. maybe the one phrase "nod to authenticity" made you assume nothing else was. there wasnt any mention of a mexicanless staff either. anyway, your reasoning explains why places like rusans makes such a damn good relleno and caucasion chefs like seeger made such a damn good hot dog. well, he was german i suppose. if you want to feel defensive for lupe the taco joint, don't. instead feel bad that ullio's two dream restaurants failed, as well as allegro, the current chef's delicious, but failed restaurant. support them.
i would pick mayo or hollandaise. no oil, butter, or (maybe) vin in sabayon. but very nice.
are you a metroid fan?
How about you grow up. It looks like pointeradams has reached a point in his life where he doesnt need a critic or maybe even his mom to help him make a decision about where he likes to eat. You should all be supportive. He also brings up a very valid point about "kids". I believe she said the word in her sixth paragraph. She should definitely try to understand how an empty dining space that the restaurant is paying rent on should make the food more affordable too. I've actually heard rumors that they are going to turn that space into a romper room where the hostess will play with your kid for only 25 dollars an hour. Now everyone can be happy!
Here's an idea for those who don't mind spending money on sushi. Buy a plane ticket to NY for $100, then go spend $20 (a mere pittance) at Tomo Sushi. You will have spent the same amount of money for a much better experience. Decor does not make a world class restaurant.
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