Quote:
Originally Posted by Gatto Nero
IMHO his menu was geared too much towards higher end clientele that isn't here long enough throughout the year to support it. I believe places like that need to cater to the locals with good home style items at reasonable prices in order to survive. Think Bob House. Would love to have seen a place like SubCrazy in that location. I bet it would be crawling with builders, landscapers, cops, etc all year long. |
I know a guy who spent years training and working in high end restaurants and even spent time at an American style kitchen in Japan. Eventually when he opened his own place it was a snack shack on the island of North Haven in Maine. as he said: "Fine dining is fun but the money is in french fries"