Example. Suppose you're sitting in The Spotted Pig in NYC. Now, suppose you're not a fan of the Roquefort cheese their burgers come with. You can have your burger at The Spotted Pig with Roquefort or without Roquefort but don't even ask for a different cheese. A couple more examples of the customer not always being right:
*Murray's Bagels (A Johnny fave) in the West Village and Soho will not ever toast your bagel. Never. You can get it a million ways but never toasted.
*At French restaurant Le Relais de Venise L’Entrecôte, don't bother asking for medium-rare meat. It doesn't exist in France and therefore you can't get it here.
Have a gander at the article, from places that don't allow ketchup to others that don't put salt and pepper on the tables, it's a fine walk inside certain kitchen across Manhattan that long ago stopped worrying about your special dietary inclinations.
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2 comments:
Hey Johnny - I read that piece and was rather dismayed. I can understand limiting choices, but forbidding them? That makes it seem like the chef is more concerned with having his or her ass kissed, and less about being in business. Now, I know some customers can be persnickety, but come on? Won't toast a bagel? Ridiculous.
There was an article a while back that said REAL New Yorkers don't toast their bagels. I think a lot of people were stunned with the anger behind that.
Yes, in some cases chefs are being dicks but the best part about that, unlike a smaller town, you can always walk ten yards and find another great restaurant who will substitute/change etc the menu
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