Thursday, November 17, 2011
Food media 2011 Food Issue: Inside the restaurant industry
Posted by Besha Rodell @BeshaRodell on Thu, Nov 17, 2011 at 11:06 AM
So here's to the cooks, the bartenders and the servers. I hope the rest of you like it as well.
Comments (1)
Showing 1-1 of 1
Wonderful work by Messrs Chambers and Camp. ESS rocks. Last time i was there, three huge parties stayed at their tables for an hour after their plates were cleared. How can a host(ess) predict that? Other folks with reservations left in a huff, and we were tempted to, but then had a moment of clarity and chilled. For waiting we were comped so many appetizer we didn't have to order anything. But of course we did and tipped like crazy
like
dislike
Posted by
recyclegeorge
on 11/17/2011 at 11:42 AM
Latest in Omnivore
-
Local restaurants honor the late Warren Bruno
Percentage of sales will be donated in Warren Bruno's honor.
-
Weekend food events, May 25-27: 3B Fest, a patio party, and more
Weekend events for Friday May 25 to Sunday May 27.
-
Waiting on Shaun Doty's chicken at Ansley Mall
It's a game of retail dominoes
- More »
More by Author
-
ACC Tournament semifinals: UNC stinks (no really...they smell bad) 1
More ramblings from day 3 at Philips Arena
-
Win tickets to Sweetwater's Brew Your Cask Off - and try XL: CL's 40th Anniversary Ale
I made a beer! Come help me drink it!!
- More »
