clock menu more-arrow no yes mobile

Filed under:


New, 9 comments

A few thoughts on the state of the industry from cheese guru Tia Keenan: "When I started working in restaurants in NYC (1999) spots got six months until they were reviewed. Now they're lucky if they get six weeks...Why should resto pros even open in NYC? Over-regulation, inflated real estate, no workers cuz cost of living to high, reviewers who hate biz...This is the 'most exciting' time (?) in NYC dining and also the LEAST SUPPORTIVE." [Twitter]