More Rude Restaurant Jargon
O'Mei entrepreneur, Roger Grigsby, shared this gem with me. He overhead a former waiter approach a table about a month ago and actually ask the patrons, "You guys hangin' in there OK?." A true indication of just how genericized ordinary language has become. I am about...
Sampling Sestri
Dining with two friends last week, I sampled the inviting Early Bird Prix Fixe menu at Sestri. On Tuesdays the $19.95, three-course special runs all evening, (usually it's a Mon-Fri deal, from 5-7pm). Also - head's up - there's no corkage fee at Sestri, which means...
Babes in the Arts: Part 4
Jenny Morten is an English beauty who now graces the central coast with her astonishing ceramic sculptures. But don't just take my word for it. (Or Bruce's either.) Check out her current show — opening tomorrow evening, February 2, 5-7 pm — at the County Building,...
Dude, Where’s My Downtown?
I struggle to stay optimistic, even though just trying to see a matinee at the Del Mar Theatre involves running a gauntlet of street maniacs who have decided they are entitled to all of the sidewalk, all of the street and all of the atmosphere. Yelling expletives,...
Talk to Me!
Can someone tell me what happened to Malabar? Vegan never looked so good, or tasted so intense. But suddenly, poof!, it's gone. Where? Would the addition of a fixed service charge to a restaurant dinner, for example, 10%, stop patrons from going out to eat? Would it...
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.