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Re: [OM] IMG: Nathan's PAW 41: Moros y Cristianos and much else too

Subject: Re: [OM] IMG: Nathan's PAW 41: Moros y Cristianos and much else too
From: Jez Cunningham <jez@xxxxxxxxxxxxxx>
Date: Wed, 27 Oct 2010 12:12:14 +0200
He gets my vote - next time I'm passing I'll be sure to drop in!

On 27 October 2010 08:04, Andrew Fildes <afildes@xxxxxxxxxxxxx> wrote:

> 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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