I couldn't agree more with all four points. Specifically the point about hospitality and creating menus that are cohesive not just in cuisine and style, but also in balance. I think about both often in the ideal restaurant concept in my brain. Both go hand-in-hand and both when executed properly feel effortless, mature, and timeless. I guess what I want to see is less "edge cutting" and more practitioners of technique and diligence to our art of making and hosting dinner. I dream of having a biz with no social, makes me drool. I love you and this- I said it before and I'll say it again- your creativity and the space you take up is beautiful and I admire it so much. Keep this up, it's a delight.
I love you man, thank you for the thoughtful words. Your support means the world to me. Walnut Family Bakery - now theres a company with some backbone. I really hope we get to come visit soon
Thoroughly agree about more veg & less cheap meat. Feels like so many folks still don’t feel like they’ve eaten a “real meal” if it didn’t include a meat. Wonder if we’ll ever see that fundamentally change. Also, Global Tapas Lounge Bar & Grill sounds like the worst restaurant at Epcot. Really enjoying these!
Thanks for reading Palmer! I actually envisioned Global tapas lounge bar and grill way weirder because well, I am weird. But yeah all servers at GTLB&G are the powerlifter guys from worlds strongest man competitions and they carry around those giant atlas stones with tiny hors d'oeuvres on them. And all cocktails come in test tubes.
I agree about social media & the service. People who take pride in their work are hard to come by when you find them you have to hold them tight! Good work enjoying the reads. Keep it up.
Asiago fart house got me.
hahaha
The points you make about not having a social media and really concentrating on service have me wishing for a spot like that in Charleston.
not gonna hold my breath on the no social media but maybe we’ll see a return to some solid hospitality fundamentals over time
I couldn't agree more with all four points. Specifically the point about hospitality and creating menus that are cohesive not just in cuisine and style, but also in balance. I think about both often in the ideal restaurant concept in my brain. Both go hand-in-hand and both when executed properly feel effortless, mature, and timeless. I guess what I want to see is less "edge cutting" and more practitioners of technique and diligence to our art of making and hosting dinner. I dream of having a biz with no social, makes me drool. I love you and this- I said it before and I'll say it again- your creativity and the space you take up is beautiful and I admire it so much. Keep this up, it's a delight.
I love you man, thank you for the thoughtful words. Your support means the world to me. Walnut Family Bakery - now theres a company with some backbone. I really hope we get to come visit soon
Thoroughly agree about more veg & less cheap meat. Feels like so many folks still don’t feel like they’ve eaten a “real meal” if it didn’t include a meat. Wonder if we’ll ever see that fundamentally change. Also, Global Tapas Lounge Bar & Grill sounds like the worst restaurant at Epcot. Really enjoying these!
Thanks for reading Palmer! I actually envisioned Global tapas lounge bar and grill way weirder because well, I am weird. But yeah all servers at GTLB&G are the powerlifter guys from worlds strongest man competitions and they carry around those giant atlas stones with tiny hors d'oeuvres on them. And all cocktails come in test tubes.
I agree about social media & the service. People who take pride in their work are hard to come by when you find them you have to hold them tight! Good work enjoying the reads. Keep it up.
-Graham
Thanks Graham! Appreciate the kind words