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author, date, draft, title
| author | date | draft | title |
|---|---|---|---|
| Eric Wagoner | 2003-05-02T03:51:36 | false | You'll eat it my way |
Gillian Clark is the chef and co-owner of Colorado Kitchen in Washington, D.C. Inan open letter to the Washington Post, she explains why she refuses most every request for special service at her restaurant. It's quite a good read, and the resulting MetaFilter discussion is worth checking out as well.
The servers often hate to say no to the customer that insists that I broil the crab cakes or deep fry their flounder. I explain to them that they are in my restaurant. And they must have the flounder the way I make it. Personally, I prefer the way Herbert von Karajan conducts Beethoven’s Third Symphony. But I would never ask Zubin Mehta to finish the Adagio with the hesitant 3/8 that Herb finishes with. Nor would I stop a production of Hamlet and ask them to insert a couple of lines from Macbeth because I think they go well in there.