Indeed. Sometimes we confuse freedom WITH choice.
Today he made me eat Calves Liver (with mustard mash and spinach) for my lunch.
And I'm ohsovery glad that he did.
However, the world is full of people raised on bad burgers and fried excrement.
They look at a menu and go "liver...ew!"
This includes a couple of his waitresses.
But at lunch today he sold six livers and only two steaks.
He knows his clientele.
His approach is quite simple.
There are 4-5 places in the main street doing bloody sandwiches, burgers,
focaccias and all the usual pap.
If that's what you want - go away.
Breakfast ends at 11:30am - it's breakfast, dummy.
After that, the menu is on the board.
There is one vegetarian option.
There are no sandwiches.
There is one soup. Five to seven mains. Cake, if you want dessert.
There is beer, cheap wine, juice - no Coke, etc.
No, you may NOT have ketchup. I make the sauce.
I may be a bit pissed by 4pm but I can still cook.
I worked for Marco Pierre White in London - I know how to cook.
Waitresses are hired because they are pretty.
They need to have a low cut top and a sense of humour.
If you want polite, go to Subway, over the road.
I reserve the right to be rude to fools.
Needless to say he's annoyed half the local residents but the other half love
him.
The tourists can die in the snow.
People come distance. He is making a fortune.
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 27/10/2010, at 3:55 PM, Chris Barker wrote:
> It seems like a very sensible idea. And why should the chef try to cook
> several different dishes when he probably doesn't have the time. Demanding a
> variety of dishes has led to catering packs, in this part of the world, at
> least.
>
> Chris
>
> On 26 Oct 2010, at 22:35, Andrew Fildes wrote:
>
>> Looks like a very pleasant autumn. Now what caught my eye here is the
>> restaurant with no menu - you eat what was made today. Great idea. I'd eat
>> there very regularly.
>> The chef/owner in the restaurant below my studio would love to do this. He
>> is of the unshakable belief that diners do not deserve a menu because they
>> are hopeless at choosing decent food. He had a pan throwing temper tantrum
>> one Saturday morning because of the breakfasts - "Bacon and eggs, nothing
>> but bloody bacon and eggs - they can cook that at home!" That day he came
>> out and declared to the cafe that they could have any breakfast they wanted
>> so long as it was Eggs Benedict. He once told me I wasn't having the fish
>> pie because the Trevally was fresh - "For you, Trevally - or you get
>> nothing!'
>> He has a point - the world seems to want any completely tasteless,
>> colourless, gluten free chicken dish at present and he's not cooking it. But
>> if you are prepared to eat big ravioli stuffed with confit of rabbit....
>
>
>
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