Shake Shocker: No Lunch Line on Opening Day
Hartford Courant restaurant critic Elissa Altman has a very long and very powerful essay over at the Huffington Post about the state of food writing, and it repeats something we've heard often: Personal, heartfelt memoirs about food should trump the fembots of the Food Network and their ilk. It’s an argument we can well understand, but we disagree.
If the “Sunday Styles” piece on “secret bars” seems familiar, right down to the obligatory scene in trenddaddy of them all Milk and Honey, maybe it’s because you read “Buzz Off: Secret Bars That Spurn Hype” in 2000 or “Don’t Look for a Sign; Hot Spots Don’t Want Just Anyone to Find Them” in 2004. Strangely, the latest trend piece chose to single out tired examples like East Side Company Bar (um, didn’t this open more than a year and a half ago?) over, say, Gold Bar, the top-secret Bungalow-in-the-making we recently exposed. Which makes this a good time to let you in on a lil' something else about GoldBar: According to a well-placed source, they’ve enlisted bartenders Brian Miller of Pegu Club and Jim Kerns of Pegu and Freemans (both of whom are also putting in shifts at Death & Co.). But don’t tell anyone; it’s a “secret.” Daniel Maurer
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