For any dining devotee who chafes at the wait for a prime-time table at one of Cleveland’s hot spots, here’s a little business story that puts it all in perspective. (Thanks to chef Mark Wilson, formerly of Grovewood Tavern and Brass Tap Bar and Grill, for sharing this link.)
Seems that tiny Talula, 35 miles outside of Philadelphia, is completely, totally, and absolutely booked up for the next year: No tables, no dates, no times. No big surprise, either, when you consider that the spot only seats 8-12 diners each evening at its single, communal table. …
This article appears in Apr 2-8, 2008.