boston.com Arts and Entertainment your connection to The Boston Globe
Dishing - What's cooking in the world of food
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
Food Mailbag
Ask a question or share an idea or recipe with The Boston Globe food staff.
Name:
E-mail:
Your question:
Week of: November 4
Week of: October 28
Week of: October 21
Week of: October 14
Week of: October 7
RSS feed for this blog
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.

« Jump for Joy | Main | Blues and stripers »

Thursday, August 10, 2006

Consistency counts

A friend just had to tell me about her lunch at Restaurant L, in Louis Boston, where chef Pino Maffeo has garnered great national and local kudos. Unfortunately, it wasn't a happy tale.

On this weekday lunch, the fried calamari wasn't crisp; the melon (in the glory of melon season) wasn't ripe, and salad greens were limp and actually brown. The waiter took the calamari off the bill, but as anyone who loves fine food knows, that never compensates for the disappointment.

If the kitchen can't put out the same deliciousness time after time, meal after meal, food lovers won't come back. Consistency ensures regulars.

Posted by Alison Arnett at 12:04 PM
Sponsored Links