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One of the great pastimes handed from generation to generation has traditionally been the restaurants and saloons favored by families, and although great restaurants and saloons aren't concieved to last in that way any longer, some of the great 'joints' just keep trudging along and carry on that tradition like Sam's Grill, Tadich Grill, John's Grill and Original Joe's, each a great example of 'passing it on'.
I write about restaurants because I love to eat and hope that the people who conceive and develop the restaurants we dine in today love the gift of dining and sharing their vision of dining in ways that will bring a warm smile to their patrons and encourage them to seek the comfort of 'dinng out'. There isn't any real rhyme or reason in the way I select the places I eat at and review, and my goal isn't to make or break anyone, but rather to talk about my experience and expectations after trying a restaurant at least three times. I don't get paid to do this and don't advise anyone that I'm going to write about my experience, so it's not about gain or ego, although there are a handful of places I'll most likely never return and give another chance because I don't believe they are really in the 'hospitality' business.
I most often go to restaurants that prepare food I find too difficult to obtain or prepare, and then when I find they do it as good or better than I could, I let them. I'm grateful for the cyclical nature of the restaurant business because it keeps the truly exceptional chefs and dreamers alert and on their toes trying to anticipate the changing needs of those they serve. Recently we've been blessed with a return to simpler and less expensive menu offerings by excellent chefs no longer content to be simply 'business' partners with investment bankers and speculators to determine just how much ego and hype the consumer will pay for. The 'celebrity' chef and 'designer' seem to have given way to the core values of fine ingredients in creative presentations in comfortable settings, and I say 'thank God'! Please feel free to share any and all comments and suggestions and to submit any reviews of your own.
Cheers,
Stu
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