“The critics are there right away, your rent is through the roof, and you have very little time to get your poop in a
groove group*. If you come in with a lot of PR and you suck, it’s even worse — it’s like you suck squared." — Pok Pok chef and owner Andy Ricker, who last night appeared at a Culintro panel with Danny Bowien and Michael White, on the importance of getting it right from day one. [W&T Seafood, Related] *This post has been corrected to show that idiomatically, poop goes in "groups," not "grooves."