This is my new favorite place in town. The papaya thai salad special was the best thing I can remember having in a long time!
Why won't the cruise industry commit to the kind of limit that Bryan mentioned. He is, after all, a big proponent representing the cruise industry's argument and he wants it. 1-2 ships per week is 75-100 per year, and I believe everybody would be happy if that limit was formally agreed upon.
Another poster mentioned Mobile, and that is a very relevant topic here. When taxpayers fund on-shore power and other cruise infrastructure, the cruise industry can take it or leave it. In Mobile, they left it, and the waste was massive. If you think that Charleston will be able to magically get a binding guarantee out of the cruise industry where other cities have not, you're dreaming.
Who pays? There is already precedent for a cruise company to come in and convince a City to build on-shore power infrastructure, at great expense, at which point the cruise company has the city by the balls. I wish I could remember where this happened, but I think it was somewhere in the Gulf region. The city didn't like the cruise company's renegotiating efforts, the cruise company pulled out, and the taxpayers are stuck with a massive bill for what became useless infrastructure. The cruise company then simply moves on to a different city, eager to attract the business (like Charleston). The point made above about using it for the container ships and everything else is a great idea and would help mitigate that risk.
Well, hutch, most places are doing 6-8oz of ground beef. You may have noticed that food is getting expensive, especially proteins. There is a bun involved, some toppings, and a side. In this case, it sounds like the soup came with. 30% food cost would certainly not be out of line, and $11 would therefore be pretty easy to get to with decent ingredients. "Kobe" beef from Australia or wherever would be more expensive than that, and true Kobe beef would be way more expensive. Where DO you like to eat? What local restaurants fit your criteria? Personally, if I were a restaurant worker or owner, which I am not, I would probably just prefer you stay at home instead of coming in anyway. You'd probably also complain about the prices at those fancy Mt. P butchers, though. You are right though about the fact that lots of burgers are ridiculously priced and mediocre. That is why I pointed out that execution and ingredients make the difference.
The local crowd didn't support Mama Q's enough to keep it open, and their food was very inexpensive and catered to the area. It was also good every time I was there. $11 for a burger isn't expensive if it is done properly with quality ingredients. Unless, of course, you're looking for McD's price and quality.
Ron, we get it. You're a genius, with intimate knowledge of everybody and everything. Why don't you get a column and print your name and picture along with all your amazing bits of insight?
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