Posted 01 February 2011 - 03:21 PM
The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin
Nick Zukin, Mi Mero Mole
Co-Author, Artisan Jewish Deli at Home
Formerly, Kenny & Zuke's
Posted 01 February 2011 - 03:35 PM
I will say that I take the "push pin tack" claim with a grain of salt since it's not from a source I know to be credible and someone who obviously has an axe to grind. I'd say it's more likely they had other problems (I agree with the comments that followed about the service there) and then decided to add the "push pin tack" for emphasis. Anyway, who has a tack in the kitchen?
That came out of a scraped off lamb shank no less? I know we all use aliases on here, well.. a lot of us do, but none of you guys hide behind it. When someone chooses that name, just to bash a place.. my first thought is.. ex-employee or someone with an axe to grind.
Never been here, I just look at the prices and say why not just hit up Toro Bravo?
Posted 01 February 2011 - 09:32 PM
When the story was recounted to me by one of the people present for the incident, I made an offhand remark that they should post it here, and lo, it was posted.
I can only hope that this poster continues posting here, and that future dining stories also include the positive experiences.