This chef needs more recognition. He is equal to a lot of the top chef in Charleston. Please help build his reputation to the status it needs to be.
I could write a book but will try and sucumb to short points. Hey first question, want the hotels have bars? Oh but the middle class won't be able to afford to drink at the $600 a night hotel nor who would want to. Now on to the article; Quote 1 but it seems that it would be hard to agree to an ordinance purporting to fix things when a clear assessment of the problem has not been determined. Agree. Quote 2;Local officeholders recognize that generally speaking, tourists and late-night revelers don't dictate the outcome of municipal elections, while irritated long-time residents do. (This is not about local residents)
Ok quote 1 is a sane comment I have yet to hear regarding this issue. The first proposal was never the intent,(closing bars at midnight) it was merely to get the steam flying and then gently put the real proposal on the block, no new establishments. This is not politically motivated but more real estate developer motivated by the big hotel chains that want to build 300 room hotels in downtown.
They have Mayor Riley's ear and it is nothing about re-election. It is about simply greasing the pockets of politicians future monetary bank.
Events will be booked that might bring in rowdy's to these hotels, what about parking for events? This is stupid and crazy and packed with suspicion.
This is not a bump in the road, it is the culture of the ownership and management. A good chef will not make or break this restaurant. A team of well managed positive staff with a leader who is experienced and supportive and understands the culture of it's existence. Quite frankly it is obvious they struggle. I just hate to see a great chef come and be totally helpless with a staff and manager who does not know how to get this great food in front of folks. The Mixson market suffers the same issue. They also suffer from inferior management.
Well another change to try and get it right. While you are at it hire a whole new staff and get rid of the "deer in the headlights" young waiters and waitresses. They are on the north side of pitiful. Better yet when you hire someone you might want to train them how to wait on tables. Step 1 invite them to the place, water, oh and tell them about the specials before they order. Get the order and the prices right before giving out the check. This place is doomed; I was hoping for was another place to dine in Park Circle. It seems like the person in charge lives in the upper East Coast and comes down to do his magic ever so often.(Get more wands) Stick to building over priced, mis-managed apartments and let someone else come in and lease the restaurant and it may be successful.
Well for a bunch of Southerners who get upset when any mention of copying the West Coast, this is prime example of trendy West Coast verbage. Be who you are!!!!!!!!!!!
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