Thursday, September 25, 2008
The warm weather has pretty much died. Now its time for heavier sauces, foie gras and figs. What makes a chef seasonal. If Tacoma were to roll out the red carpet for new cuisine (good food), what will happen to the waterfront? How long do the blue hairs live and why are we killing the experience with crap food, old food, old ways, old stereotypes and old assumptions that "If it worked than , than it will work now." Someone started that trend before, and before that was a trend. Right? Yes. It's time for young and innovative chefs to step up. Read the reviews...."Food was average, food was bad, food was great but service bad, and so on.." So what we live in the Northwest, Koreans still own Sushi restaurants and Herfy's Burgers. Beat that.