I've worked with at least one person -- "EJ" -- who could remember what everyone in her party ordered at a specific restaurant setting from years past, especially if it was the Detroit Athletic Club and while on the job. In a nutshell (and a peapod), food presentation and delivery was -- and no doubt still is -- very important to her in an impressive way. To a less dramatic extent, it is to me, too.
What makes a draw for repeated visits? If it's expensive, that's going to be saved for business or special occasions. If it's affordable, then we're talking comfortable milieu -- including good seating and decent service. Some kind of tasty food is also a plus, of course. Are the drinks good -- alcohol or coffee? Interesting people watching or interaction is an additional bonus. As far as seating, a booth is preferable to an exposed table-in-a-fishbowl. Finally, tonal ambience is another thing to balance in -- music, echo or large TV screens, depending on occasion.
In the next post, I'm going to put out some specific examples of places that fit the bill. Is there any detail you really love or hate in an eatery (or watering hole)?
Meanwhile, check out David E. Sutton's Remembrance of Repasts: An Anthropology of Food and Memory (2001) -- cover pictured above.
Meanwhile, check out David E. Sutton's Remembrance of Repasts: An Anthropology of Food and Memory (2001) -- cover pictured above.
Today's Rune: Harvest.
1 comment:
I can't stand it unless there's a general sense of cleanliness to the place. It doesn't have to be spotless, but I don't like it when there is trash on the floor or tables left a long time unbussed.
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