“The draw to a restaurant is firstly the food, but it’s the whole experience that really keeps you coming back.” He described one of his favorite eateries, explaining that its goal was to be a neighborhood haunt with simple food, warm homey atmospehere, and housing so much charm that you wouldn't even mind when your neighbor’s elbow ends up in your plate. A month or so after opening, it became apparent that the small neighborhood haunt was now a NYC hot spot.
"They were offered the bigger space next door, but they turned it down. They understood who they were, what they stood for, and the actual appeal that cramped corners and less patrons can have.”
“On the opposite end, the places that either try to be what they aren’t, or worse yet, have no idea what they want to be, those are generally the worst spots to go.”
Truth: There’s a certain flow and harmony in any great restaurant; the food at the crux, enhanced then by the drinks, which are served by similar flavor wait staff, in glasses that fit the overall mood to perfection. The only way of intricately lacing all the aspects together is to have a clear sense of what that restaurant wants to stand for, ultimately what it wants to say.
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