How restaurants should survive
Atlanta food critic John Kessler wrote the following article about how restaurants should survive in this tough economy.
http://blogs.ajc.com/food-and-more/2011/01/17/an-open-letter-to-atlanta-chefs
But even better was chef Nick Oltarsh's response to his letter:
http://blogs.ajc.com/food-and-more/20...
I agree with both of them. Sadly, I am too often the kind of diner that Oltarsh complains about -- going the safe route when I could be learning something new. If I were anywhere near Atlanta I would be patronizing Oltarsh though -- this is the kind of thinking we as diners need, even when it makes us uncomfortable.
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MGZ
Jan 20, 2011 05:50 AM
Maybe it's a regional thing, maybe it's me, but those discussions seem quite old. Didn't we have the same conversation years ago? Are 'hounds afraid of calamari that isn't fried? Are we supposed to return to the cave and explain the shadows? Will it do any good?
