Here are a few things self learned from reading the review, in The Economist of 1 September 2012, of The Art of the Restaurateur, by Nicholas Lander:
- “Making the customer truly happy is the job, often unsung, of the restaurateur, who risks his money (and sometimes health, marriage and sanity) in one of the most stressful jobs in the world.”
- “Around 60% of American eateries close or change ownership within the first three years.”
- “Getting on with neighbours is essential: their objections to noise, smell and crowds can doom a place, even if the customers adore it.”
Among the 20 iconic restaurants mentioned in the book are: Hazel Allen’s Ballymaloe House, in rural Ireland; Danny Meyer’s Union Square Café in New York City; Gilbert Pilgram’s Zuni (The Economist mentions that it’s “in California,” which is strangely non-specific, since every other restaurant mentioned has a specific location. And we all know that California is soooo large, don’t we, dear blog readers?) and “St. John — a British nose-to-tail restaurant that specialises in serving the animal parts that most chefs disdain;” Russell Norman’s Polpo in London, which serves cicchetti (Venetian side dishes).
Stay tuned, dear blog readers. Stay tuned.