Frank Bruni Interview
Big thanks to Mike Sutter (Austin American-Statesman food critic) for asking Frank Bruni (New York Times food critic) a question for us in a recent interview.
Mike Sutter: We asked readers through Twitter if they had questions for you. Here’s one: ‘I would love to know what unique characteristics are common among great restaurants. What makes what might be an otherwise “good” restaurant “great”?’
Frank Bruni: This isn’t a particularly original answer. But the characteristic that is most common to great restaurants is they approach every dinner service and they approach every order they get as a chance at perfection. They set the bar really high.
Check out the full Q&A here: http://www.austin360.com/food_drink/content/food_drink/stories/2009/08/0819bruni.html
2 years ago