You might say this is a continuation of my previous chocolate chip cookie entry. It's a really fun story that started at the famous Braun's Seafood in Cutchogue, L. I., N.Y.
Sandy and I were going out east Christmas/Hanukkah eve day to attend a Christmas afternoon service with our fellow congregants from the North Fork Synagogue in Cutchogue.
If this first sentence is confusing to you, please feel free to comment and I can clarify.
Sandy, Sharyn, Joel and I went to The Brooklyn Flea + 'Smorgasburg' Winter Market last weekend and we happened to have found what the food world touts as one of the 50 sandwiches to eat before you die.
Truly what impressed me the most as the incentive to try these sandwiches was the imported fresh weekly bread from Venice, Italy...ie..."00" unbromated flour.
Successful restaurants need to offer delicious and simple fare. Waiters and waitresses with some personality are key...and don't forget extra napkins.
Of course there also needs to be a certain level of creativity in the kitchen to stimulate and surprise patrons with recipes that manipulate and finesse ingredients to reach a level of individuality that sets them apart. Thus...it seems to me that when a restaurant situates itself in the middle of an art district, they must be imaginative enough to create food, to some degree, as an art form.
Food, as an art form, is unique in many ways. While a painting appeals to sight and music to sound...food appeals to most senses all at once. Texture, flavor, color and aroma all play a role in a successful dish and ultimately...the restaurant.