This is how what-could-have-been-good restaurants disappear. Of course the management will blame Chicago's unsophisticated palate if it does go under instead of our resistance to high-pressure sales tactics.
I won't be trying the place. Service is at least as important to me as food quality, and attitude is 50% of service.
Posted by barrett at October 7, 2004 01:27 PMWow, It doesn't sound worth it. As a former waitron, I have a hard time telling a server to put a cork in it, but I couldn't eat at a place that encourages this. It sounds like they are running multiple contests or have moved to a commission structure. It's a disgrace to server's everywhere:)
Also screw toppings, I ate at some stupid chain in St Louis, Landry's or somesuch, where everything could come with a topping. How tacky. Leave that shite to Bennigan's. Why does your tuna need a topping? Does it taste bad?
Posted by scott at October 8, 2004 09:45 AM
i find that when it comes to uberhip strips in the neighborhoods, such as southport, division, and roscoe, there's either way more bark than bite, or at least the emphasis is a lot more on the bark than the bite.
i used to live both in roscoe village and on southport, in both places just before the boom had really begun. to this day, i find pre-boom places (once upon a thai on southport, el tinajon and brett's on roscoe) most enjoyable of all. while i welcome the gentrification and the increased competitiveness, options, and innovations that new places necessarily bring about, i wish that they, and the average clientele, would bring the 'tude down a few notches and concentrate on a long-term, customer oriented, and, above all, NEIGHBORHOOD-friendly, approach. that's what really makes chicago unique and great. Posted by foo d at October 7, 2004 10:03 AM