No one can really make an informed judgment about a restaurant in its first few weeks of operation--unlike a Broadway show, not everything can be anticipated or worked out before the first customers are seated. Perhaps the produce supplier is unreliable, the hostess short-tempered.
But after two months, the chaos should be routinized. Sure, there's always ongoing tinkering to keep things primed, but the shakedown period of the new restaurant cruise should be over.
These days, if you don't shape up after a couple of months on a new job, no boss will keep you on. Why should the paying public give a restaurateur any more leeway?
Does the Cream Cheese and Ox Come With Onions?: The New York Times Magazine recently rounded up some menu howlers from the bistros of Manhattan. Among the appetizer selections, its intrepid correspondent found "heart of palm with golf sauce," "loose vegetables" and "lady's finger, sauted and cooked with tomato and onion." Entrees offered such delectable temptations as "special big leg with rice," "baked zit" and "grilled fresh tuna served with soap." Diners partial to sandwiches could find "live wourst."
Ready for dessert? What sweet tooth could resist "chocolate mouse tort" or the inviting "fluffy balls of milksolids in syrup"? A Blimpie, a Shake and a Large Order of Nails: Taking the concept of food-court marketing into virgin territory, the people behind the Home Depot chain are testing Depot Diner, a snack bar featuring several fast-food brands inside 15 Home Depot stores--none, unfortunately, in Arizona. Restaurant News, a trade journal, quotes one fast-food exec on the logic of the enterprise: "Why shouldn't someone who buys a hammer and nails also be able to have a fast, quality, reasonably priced dining experience?" says Anthony Conza, president of the Blimpie chain and a Depot Diner participant. Why not, indeed? I guess it's a lack of that sort of imagination that keeps me from developing into a powerful, visionary businessman like Mr. Conza.