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Times Like These

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Robert Sietsema, on what restaurateurs can do to keep in the coveted regulars: "There's nothing nicer than an amuse...This practice should be extended to places below the highest tier of white-tablecloth restaurants...if restaurants put many more choices at the lower end of the wine list, and marked the bottles up less, the diners would drink more and leave the restaurant feeling more contented." [Fork in the Road]