Atlanta food critic John Kessler wrote the following article about how restaurants should survive in this tough economy.
But even better was chef Nick Oltarsh's response to his letter:
I agree with both of them. Sadly, I am too often the kind of diner that Oltarsh complains about -- going the safe route when I could be learning something new. If I were anywhere near Atlanta I would be patronizing Oltarsh though -- this is the kind of thinking we as diners need, even when it makes us uncomfortable.