Resilience and Restaurants
A friend of mine has a restaurant in the East Village ( Grape & Grain — you should go!). It’s a small thing, seating maybe two dozen people. The fascinating part is how the chef — Adam Rule — generates consistently great dishes despite his “kitchen” consisting of 3 induction plates and a convection oven, all tucked into a corner. I’ve seen him operating when • A group books the entire restaurant for dinner, and pre-selects the menu (“ Could you serve everyone clams for starters, then pasta, the sea-bass, and pavlova for dessert? ” • There are never more than a dozen or so in the restaurant, but as one couple leaves another shows up. This from 6pm to midnight • A dozen people suddenly show up, and proceed to order everything off the menu. And in all these cases, the food always shows up like clockwork, the entire party gets their pasta at the same time, newcomers don’t sit around waiting, etc. You get the point, the service is exactly what you would expect at...