On Wednesday the New York Times did a big piece on the revitalization (foodie-ization) of Clinton Street. It wasn't called from heroin to hanger steak, but it might have been. It was very complimentary towards all the restaurants. Pretty much got the back story concerning the Nelson sisters correct. And in the print version (although not online) there were lots of big pictures, including one of MB and Janet and Susan standing in front of Alias.
We knew this would be one very possible outcome of having three places all together on the same obscure block. Add in the plans for Wylie's new place at number 50 and it would seem hard for them not to write. So it's definitely become a destination. I was sitting at the bar at Fresh Foods at 6:30 last night, before we went to midtown for Bill's birthday, and tons of people were walking in looking for tables. I think they turned away 20 people in 15 minutes.
I took a quick walk up to aKa to see how they were doing. I saw six people pile out of a huge SUV and one guy unfolded the Times article neatly ripped from the newspaper and started reading. They didn't really have a specific plan. Probably had never been to the Lower East Side before. He kept reading and the rest of the group looked around trying to match anything he was saying to an actual building.
Alias was completely packed as well. They shattered the previous record for most meals served by over 20%. Carly said there was a line outside the door when they opened at 6:00. This is all great, but maybe even too sudden. Hopefully it will die down a bit. I don't mean the business specifically, but just the sense in the street. So many people milling about. Felt like a vacation town in August. Or disney land.
Still, it must be nice (if a bit embarassing - at least to MB I know) to be recognized. They stepped out ahead of the curve, and it was scary, but it worked. And it's been working for long enough that now there is a big article in the Times official announcing that it worked. All in all I guess that's a good thing. Congratulations to everyone involved!
i think its my hands off management style thats really been the driving force behind its success. let the others bask in the glow of their new found fame. sure, hard work has its virtues but we all know that its the invisible hand that primes the capitalist pump that irrigates the soil of freedom and democracy. without the invisible hand, what do you have? anarchy. wait, but the anarchy of the markets, isnt that what capitalism is all about? so anarchy must be a good thing, except for the rules which are set out to constrain it. hmm. i wonder what impact that might have on a perspective customers Satisfaction Quotient (SQ) versus their General Distain Factor (GDF). if you divide the SQ by the GDF, you can ascertain the ODR or Overall Diner Rating.(so thats SQ/GDF=ODR) if you dont have someone on board who can finesse the ODR you might as well give your money away because your restaurant is doomed to failure. and what better to finesse than that ol' invisible hand. i think weve cleared that up.
someone with some a grip(e)
So, what is the sound of one invisible hand clapping? Way to go all you guys, silent and otherwise.
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We knew this would be one very possible outcome of having three places all together on the same obscure block. Add in the plans for Wylie's new place at number 50 and it would seem hard for them not to write. So it's definitely become a destination. I was sitting at the bar at Fresh Foods at 6:30 last night, before we went to midtown for Bill's birthday, and tons of people were walking in looking for tables. I think they turned away 20 people in 15 minutes.
I took a quick walk up to aKa to see how they were doing. I saw six people pile out of a huge SUV and one guy unfolded the Times article neatly ripped from the newspaper and started reading. They didn't really have a specific plan. Probably had never been to the Lower East Side before. He kept reading and the rest of the group looked around trying to match anything he was saying to an actual building.
Alias was completely packed as well. They shattered the previous record for most meals served by over 20%. Carly said there was a line outside the door when they opened at 6:00. This is all great, but maybe even too sudden. Hopefully it will die down a bit. I don't mean the business specifically, but just the sense in the street. So many people milling about. Felt like a vacation town in August. Or disney land.
Still, it must be nice (if a bit embarassing - at least to MB I know) to be recognized. They stepped out ahead of the curve, and it was scary, but it worked. And it's been working for long enough that now there is a big article in the Times official announcing that it worked. All in all I guess that's a good thing. Congratulations to everyone involved!
- jim 4-14-2002 5:07 pm
i think its my hands off management style thats really been the driving force behind its success. let the others bask in the glow of their new found fame. sure, hard work has its virtues but we all know that its the invisible hand that primes the capitalist pump that irrigates the soil of freedom and democracy. without the invisible hand, what do you have? anarchy. wait, but the anarchy of the markets, isnt that what capitalism is all about? so anarchy must be a good thing, except for the rules which are set out to constrain it. hmm. i wonder what impact that might have on a perspective customers Satisfaction Quotient (SQ) versus their General Distain Factor (GDF). if you divide the SQ by the GDF, you can ascertain the ODR or Overall Diner Rating.(so thats SQ/GDF=ODR) if you dont have someone on board who can finesse the ODR you might as well give your money away because your restaurant is doomed to failure. and what better to finesse than that ol' invisible hand. i think weve cleared that up.
- dave 4-15-2002 2:55 am
someone with some a grip(e)
- dave 4-15-2002 6:44 am
So, what is the sound of one invisible hand clapping? Way to go all you guys, silent and otherwise.
- jimlouis 4-16-2002 1:19 am