Great blog post by food critic Douglas Trattner that hits it on the head.
“Too much of the buzz surrounding East Fourth Street’s newest hotspot has focused on the “green” rather than the “tavern.” While it’s noble that the restaurant implemented numerous environmentally friendly practices, few diners select an eatery because it installed high-efficiency water heaters. No, diners return to restaurants from which they depart fat and happy.
Chefs Jonathon Sawyer and Jonathan Seeholzer fully comprehend the notion of satisfaction. To them and their ilk, little can top a leisurely meal filled with good bread, saucy plates, and jugs of rustic wine. When you pair that understanding with a mastery of cooking technique, you craft a restaurant that consistently under promises and over delivers.”
Read the full post on Douglas Trattner’s blog.
One Comment
I agree that food is the main priority, but when given a choice of a number of great eateries, my friends and I always choose who does good beyond the food! That is why we love Bar Cento and Greenhouse Tavern. When we have more money to spread around, we will, but for now, we choose to keep our money where it does good besides filling our bellies with tasty treats!