Sometimes Formica Is Better Than White Cloth β How to Cook Everything - NYTimes.com
Jon Staenberg stashed this in Foodies
Stashed in: Good Eats!
To save this post, select a stash from drop-down menu or type in a new one:
I guess these kind of places mostly spread by word-of-mouth?
This description is divine:
I want βmyβ place, donβt you? A place with a working chef, not a cookie-cutter spinoff and certainly not a circus. A place where the food is at least as good as what I can do at home and preferably better, and consistently so; one thatβs pleasant; one where Iβm vaguely known as a repeat customer, but not falsely fawned over; one where I can pay without thinking about what that chunk of money might have gone to instead.