NYT Reviewer Pete Wells has a lot to say about the life span of new restaurants now. How they have to stun right off the bat but then "slouch" into middle age before they're a year old. Back in the day, people gave a new place several months to get things right before they even tried it.
I was reminded of my recent sloppy experience at Herringbone and Salty Raisin's experience at True Food.
Any thoughts on new places San Diego-style? Is anybody still out for the long haul? Does any new place even still care to become classic?
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