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Friday, March 29, 2002
I'm pleased to announce our first marketing campaign: Our restaurant is sponsoring a runner (which is to say, "me") in the National Restaurant Association's Main Course 10k race.
What is the best way to display our URL? I'm thinking the front of my shirt, as surely the back will be obscured by the cloud of dust I kick up in my wake.
posted by Luke Seemann at 10:22 AM | Comment?
Thursday, March 28, 2002
A few weeks ago, one of our readers pointed out a boycott against Chilean sea bass, which is neither Chilean nor bass but is being overfished nonetheless.
This week dozens of Chicago-area chefs pledged to stop serving it, too.
Can imaginary restaurants like ours join the boycott? If yes, I think we should.
posted by Luke Seemann at 6:47 PM | 2 comments
Wednesday, March 27, 2002
We've always known that we're not the only ones with this particular pipe dream. JP, a Canadian culinary student, has written an amusing essay about his dream restaurant. He documents a grand vision but also minute details, such as where the office should be (in the attic).
Like us, he puts a premium on comfort and relaxation. "Although it’s important I don’t think (the food is) much more important than the atmosphere."
Unlike us, JP is in culinary school, so he may actually have a chance of one day realizing his dream.
posted by Luke Seemann at 8:53 AM | 1 comment
Monday, March 25, 2002
Greg sends us the link to this morning's NPR story on chain restaurants.
He writes: "They just put one of these chains near where I work and I was completely duped into thinking it was one-of-a-kind. No, the food doesn't taste any different and the service is the same, but the calculation is galling. I'm willing to accept the argument that if I'm that stupid, I deserve to be duped, but I resent the idea that they're out to trick me in the first place. Restaurateurs shouldn't want to be lumped in with real estate agents, car salesmen and lawyers."
I had the same misfortune with Buca di Beppo. I loved the place until I discovered it was a chain from Minnesota -- Italian food? Minnesota? -- with dozens of locations and a listing on Nasdaq. Now it's ruined.
We will never, ever want to be lumped in with real estate agents, car salesmen and lawyers.
posted by Luke Seemann at 12:36 PM | 6 comments
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