Dec23 0

Happy Holidays!

Happy Holidays to everyone!

Sep09 0

A thing done well

John Updike, when referring to baseball great Ted Williams, once wrote: “Williams is the classic ballplayer of the game on a hot August weekday, before a small crowd, when the only thing at stake is the tissue-thin difference between a thing done well and a thing done ill. Baseball is a game of the long season, of relentless and gradual averaging-out.”

I think that the same could be said of restaurant greats. The restaurant business is one of a relentlessly long, often unending season. The difference between being pretty good and being great usually happens on those slow Tuesday nites when the covers are few and there is a “tissue-thin difference between a thing done well and a thing done ill.”

Aug04 0