Recently, I got a call about a memorial wake for a fellow industry worker who had died unexpectedly while working at a city he’d moved to out west. The man who died wasn’t elderly, but he had been feeling poorly in the weeks leading up to his death. He didn’t seek medical help because he didn’t have health insurance. Continue reading A Tribe Called Us
Category Archives: Commentary
Robin Garr’s musings about food and restaurant matters that don’t fit neatly into the “review” category.
Consistency is Key
I recently saw a Facebook post directed to the chef of a newish popular restaurant. A patron was enthusing about a meal he’d had at the restaurant the night before. I’m paraphrasing, but the exchange went something like this:
“Hey, Chef, we ate at your place last night, it was wonderful, I didn’t manage to catch a glimpse of you, unfortunately. I wanted to say hello. But I’m sure you were busy; the dining room certainly was!” Continue reading Consistency is Key
We’re Putting the Band Back Together
Building a culinary team can be one of the most challenging things any chef faces. Naturally, chefs have a lot of tough challenges: food cost, sourcing, equipment upkeep, menu development; the list is endless. Continue reading We’re Putting the Band Back Together
Loui Loui’s, oh no, me gotta go
Ahh, Loui Loui’s! Or Louie Louie! Delicious Detroit-style pizza or briefly controversial rock classic of the ‘60s. I love them both, don’t you? Continue reading Loui Loui’s, oh no, me gotta go
Your number is up
“Who had the pork chop?”
We’ve all been through this. You and your dining companions have chosen a restaurant, been seated, presented with menus and had your orders taken. When the food arrives, the server starts making you do all the work. It’s a conversation-stopper. Hands point to one another across the table. A glass of wine gets knocked over due to all the reaching and pointing. This system is known as “auctioning” food, and it’s a big no-no in fine dining table service. Continue reading Your number is up
Let’s talk turkey about meat and not-meat
How many of us are eating turkey for Thanksgiving next week? Let’s run the numbers!
The National Turkey Federation tells us that 88 percent of Americans will chow down on roasted bird next Thursday, meaning that 46 million turkeys will be sacrificed to our national tradition. Continue reading Let’s talk turkey about meat and not-meat
Can’t Have Anything Nice
There is an unfortunate side effect that comes with a career in the hospitality industry: It can be difficult to enjoy yourself while dining out. Continue reading Can’t Have Anything Nice
Sick Day
My friend Dale was in a quandary the other morning. Although sick with a summer cold, he was scheduled for a shift at the independently-owned restaurant where he works. Continue reading Sick Day
Dish Wash Hero
In every restaurant, there’s a guy who washes dishes. In a busy spot, it’s a whole troop of guys (and sometimes girls). To those of us who are lucky enough to have a line cook or prep cook’s position, these workers are our heroes. Continue reading Dish Wash Hero
Shaker Village shakes things up, but it’s still a lovable getaway
Kentucky’s beautiful Shakertown at Pleasant Hill is one of my favorite places anywhere. Nestled in the shady lanes and meadows of a Mercer County hilltop, this 200-year-old restored Shaker village is both a living museum and a peaceful and serene getaway.
And, completing the lure, it also boasts an excellent dining room, with first-rate upscale bistro fare served by black-clad servers in the elegant beauty of the Shaker Trustees’ House, a redbrick hostelry that dates back to the early 1800s. Continue reading Shaker Village shakes things up, but it’s still a lovable getaway