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Bring 'Em Back

The 5 fast-food sides we miss most.

Carlos Rodriguez, the executive chef at swanky downtown steakhouse Vic & Anthony's, agrees: "We will keep seating and taking orders after close, basically until there is nobody left to serve. The cutoff only occurs when there are no more orders working in the kitchen. In other words, if a table sits at 10:05 p.m. and orders at 10:15 p.m., and another table shows up while we're still cooking that order, we will seat the new table. We won't turn anyone away, basically, unless we have already shut down the equipment and begun to clean."

"I will say," Rodriguez concedes, "the staff hates it, but I really believe that it breeds goodwill with our guests to know that they are always welcome to come in." By Katharine Shilcutt

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