One. Build restaurant.
Two. Tell people you built it.
Three. Spend money well. Continue reading “Chapter 1 (pt.1) Senryu”
Soon after landing in Toronto my hosts Pat and Kelly put together a dinner with their friend Dan, who I’d met years back. It just so happens that Dan is a contractor who often works at building restaurants. Continue reading “Textbook as Playbook”
She’s cold and hungry.
I’m the bringer of dinner.
A happy ending? Continue reading “The Hero’s Senryu”
I made all my best mistakes at my first restaurant job, The Hard Rock Cafe. It was my foundation. My rock? But the place that first taught me how to “restaurant” was the Cheesecake Factory.
I don’t know that I’ve ever worked in a place with such an accurately descriptive name. It is a factory.
Continue reading “It Came From the Cheesecake Factory”
The Toronto mix.
The Majority. Continue reading “Tasty White Lies?”
More than that!
Lots of restaurants. Continue reading “Lots in Toronto: One Lune”
People eating out:
Every angle examined.
Answers are complex. Continue reading “Restaurant Theory Senryu”
Chicken. Garlic. Stock.
Butter. Flour. Mushrooms. Thyme.
Tomato paste. Wine.
Bay leaf. Whiskey. Onion. Cook!
Ladle on chips. Herb salad.
Continue reading “A Coq Pie Recipe Tanka”
If you were to sum me up in a dish, it would be something I call, “Coq Pie.” I call it that because it sounds dirty, and because it’s a high-low marriage of Coq Au Vin and Frito Pie. Continue reading “I am a “Coq Pie””
What is “Restaurant Theory”?
Think of everything that goes into a building. There is the science and art of architecture. Electrical work. Plumbers. Carpenters. Interior decorators. Then there are things like building codes and mortgages. Every floor you stand on is a complicated tangle of art, business, science, and craft. Continue reading ““Restaurant Theory”: We Are All Food in the End”