Check out Paul Simms' "New Yorker" piece,"Restaurant Mental-Health-Code Violations." It's a compendium of craziness any regular restaurant diner has seen and overheard during meals — or, just as likely, dumb s*it we all do. A few examples:
Open kitchen layout allows customers a clear view of line cook wearing regulation hairnet but no covering on his gigantic, filthy lumberjack beard.
Earnest foodie is despondent owing to an inability to conceal his revulsion at much ballyhooed stew of braised organ meats and raw root vegetables.
Irate customer at nearby table repeatedly uses phrase "dry-cleaning bill" when arguing with server over accidental spill, even though it was a glass of water and customer is wearing tank top and cargo shorts.
Party of seven all wearing flip-flops in plain sight.
Great writeup Austin...Kraig has done a fantastic job curating HopCity's selection and educating his customers…
Some really great events going on this spring, hard to know which ones to visit.
Garden & Gun is my favorite.
When I first started hearing about this place, it was being promoted as a neighborhood…
I'm so proud of you Andrew!! I can't wait to come visit!! All our love…
Its strangely bright in there.