Rant: "Spectacular" Restaurants? We Don't Need Them

Often, when people dine out, they are not seeking the "spectacular." That is generally saved for special occasions. Instead, they will patronize restaurants which may sometimes receive negative reviews, restaurants where the food may not be consistent from visit to visit. Why would they do so?

I recently came upon a newspaper passage which seems to provide the explanation. The Boston Globe, May 19, 1972, had a review of a popular Chinatown restaurant. The review briefly noted that, “The service generally is merely standard.” It then addressed the reason for its popularity: "Here Bostonians find—the same menu serves for both lunch and dinner—the egg rolls, pork strips, chop suey, fried rice, sweet and sour dishes they think of first when they think of Chinese food. Spectacular? Not often. But comfortable, familiar, reasonable and good.”

Basic service and basic food. But it was comfort food, food they knew, which was adequately tasty, even if it wasn't exceptional. They knew when they dined there, the type of experience they would find. They weren't seeking the "best" Chinese food, but rather a meal that would satisfy them on an emotional or psychological level.    

I've seen numerous online reviews of local Chinese restaurants, some which dealt with inconsistent restaurants, and people still cherished those restaurants, especially as they were seen as comfortable and familiar. The inconsistency was simply accepted, and there would just be hopes that their next visit would be better. Other reviewers have raved about certain restaurants, which others have rated more mediocre, and such raves seem more likely because those places may be more comfortable and familiar to the ravers. 

This doesn't apply to just Chinese restaurants, but to all restaurants in general. Some restaurants, such as from Italian to Mexican, are popular but not because their cuisine is especially excellent, but because they offer comfort food, which is familiar and reasonably good. They cater more to certain emotional needs, and that is what is important to those diners.

If you follow the recommendations and reviews of these people, you might not be satisfied. It will depend on what you seek, whether you want excellent cuisine, or more familiar, comfort food, which might be inconsistent. What do you seek?

Non-Rant: Choosing A Celebratory Restaurant

Which restaurant should you choose for a celebratory occasion, from a birthday to an anniversary?

The answer isn't always easy, and will depend on many different factors, from price to cuisine. It's a question I've often seen asked on numerous forums, and a question I've been asked by many people. I want to offer ten restaurant suggestions, which will fit a variety of needs, places which I find to be consistently good and definitely worthy of your patronage. These are places I especially love, and which  I've also recommended to many others. 

I also want to note that my list only includes restaurants located outside of Boston. There are plenty of lists of Boston restaurants, but far fewer for those outside of it. In addition, this list is far from comprehensive, but is more just a curated selection of some of my favorites. 

When considering where to celebrate your special occasion, there's a number of questions you should ask yourself, to help narrow down the possibilities. How much do you want to spend? Do you want to splurge, or be more economical in your choice? Will your celebration be for breakfast, lunch or dinner? How many people will be celebrating with you? Is there a specific type of cuisine that you desire? Are you looking for a more intimate venue? Will you be accompanied by children? Does anyone in your group have any dietary restrictions? Do you want an excellent wine list or a large selection of beers on tap? And there's even more questions you can ask as well.

As you consider these questions, and others, here's my top suggestions:

Nick & Andy's (Danvers): Sometimes, you want a breakfast celebration, and my top choice for such would be Nick & Andy's. The food is fresh, delicious and there's plenty of variety. Try their fresh-baked muffins (grilled) or hash browns (those shredded potatoes which are tougher to find locally than home fries). I love their Chicken & Waffles. Prices are reasonable and service is very good. 

Nightshade Noodle Bar (Lynn): For a splurge, Nightshade offers inventive and delicious French/Vietnamese inspired-cuisine, with their own unique spin, in multi-course tasting menus. Its wine and cocktail program is also excellent. It's a more intimate spot and one of my Top Four Favorite restaurants. As it's very popular, try to make reservations as far ahead as possible. However, if you follow them on social media, you will learn when they have last minute available reservations. 

A Tavola (Winchester): For a more intimate spot for dinner, and which serves excellent Italian cuisine, check out A Tavola. Their home-made pasta is superb, and you can also find some intriguing and delicious specials, from chicken fried quail to duck wings. Their Italian cuisine is as good as anything you'll find in the North End and they are also one of my Top Four Favorite restaurants. Their wine list concentrates on Italian wines, and there are many very good choices. And they have regular wine dinners and special events which are well worth attending too.  

Il Ponte (Woburn): Another more intimate spot for dinner, which also serves excellent Italian cuisine, is Il Ponte. Everything is made from scratch, including their home-made pasta and Neapolitan pizzas. Like A Tavola, the Italian cuisine at Il Ponte is as good as anything you'll find in the North End and they are also one of my Top Four Favorite restaurants. Service is excellent and everyone that I recommend dine here has loved it. I'll be celebrating a special occasion here this weekend. 

Tambo 22 (Chelsea): For a splurge, and a more unique cuisine, check out this Peruvian restaurant. It's also a more intimate spot, and should impress your celebrants. The food is delicious, interesting, and hearty. They also have a full drinks program, including numerous Peruvian spirits and a variety of Pisco Sour cocktails. 

The Bancroft (Burlington): Also for a splurge, and for either lunch or dinner, the Bancroft is one of my favorite steakhouses. I've dined there most often for lunch for special occasions, and those lunches have always been excellent. Steak may be their speciality but you'll find plenty of other delicious dishes, from Fried Clams to a Duck Confit Sandwich. 

Pellana Prime Steakhouse (Peabody): Pellana is another classic steakhouse, a place to splurge, with an excellent wine list. Sure, you could easily go to one of the chain steakhouses, but these more independent places will surprise you with their quality. They are also open for lunch. 

Row 34 (Burlington): For both lunch and dinner, this is a great spot for fresh seafood, from oysters to tuna credo, from fried clams to lobster rolls. Their lunch menu even has an excellent Tuna Melt! They also have a very good wine list and creative cocktails. I've celebrated here a number of times, for both lunch and dinner.

Clam Box of Ipswich (Ipswich): For more of a casual seafood spot, I'd opt for the Clam Box, which is my favorite clam shack on the North Shore, providing such delicious, fresh fried seafood. I love their fried clams and their fried scallops are some of the best I've ever tasted, so sweet and tender. Plus, on Fridays, they often have fried lobster tails, such a decadent treat.  

Prince Pizzeria (Saugus): This restaurant has existed on Route 1 for 60 years, and is a place I've been going to since I was a child. It's a large, casual spot for pizza and Italian cuisine, and its tasty pizza is basically its own unique and delicious style. You can easily book a large celebratory party, at a reasonable price. It's a very family friendly spot, and everyone from children to adults love pizza so it's a great choice for all.

What are some of your favorite celebratory restaurants?

Rant: Who Sent You?

The restaurant industry is difficult, especially in these tough economic times. Restaurants need all the help they can get to survive. Consumers have so many choices and restaurants must compete and try to stand out. Restaurants seek out ways to draw in new customers and it can be tough to know what works and what doesn't.

Before dining out, a significant number of people will seek out restaurant reviews to assist in their decision of where to eat. There are certainly plenty of options to find reviews, from large crowd-sourced spots to individual blogs. However, the diners often won't tell the restaurant what brought them in. They eat in silence, their motivation an enigma. 

First, I know restaurant reviewers would appreciate knowing when people rely on their reviews and patronize certain restaurants. That helps them know that their work has been helpful to their readers. Second, the restaurants would also like to know the reasons why their customers first came to the restaurant, whether it was a review or some other reason.

What brings them through the doors for the first time? Did they read a review in The Boston Globe or Boston magazine? Did they read a blogger's review, like one of my own? Did they see a Facebook post or Tweet about the restaurant? Was it word of mouth from a friend? Knowing the answer would immensely help restaurants determine the best ways to attract new customers.

A small number of customers do speak up and it's well appreciated by the restaurants. When I used to write a local newspaper column with restaurant reviews, some of my readers would subsequently check out a restaurant I reviewed and tell the owners it intrigued them to visit. The owners were pleased to know the reasons for the increased traffic, and it helped them understand how many people read the local newspaper. With my blog, I know some of my readers have done the same, telling the restaurants that I recommended them. 

I would appreciate more of my readers telling the restaurant they patronize that they had followed my recommendations. I'm sure other reviewers would appreciate this the same. Let your voice be heard, and it will cost you no more than a few moments of your time. In this regard, maybe more restaurant servers could ask new customers what led them to dine at the restaurant. Restaurants need every edge they can get to survive. 

Tell them who sent you.

Rant: Restaurants, Snow & Dining Out

We've had several snow storms in the last several weeks in the Boston area, including 4-7 inches this past Saturday night into Sunday morning. After these snowstorms, some people have chosen to remain inside rather than attempt to travel, canceling their scheduled plans. And this situation leads me to provide some advice I've given before, to remind people who might have forgotten.   

Snowstorms can wreck havoc with a restaurant's bottomline, especially when you consider that January and February can be slow times for many businesses. After the holidays, people often tighten their economic belts and don't dine out as much, trying to pay off any bills incurred during the holidays. Others make resolutions, starting diets and try to eat more at home. Thus, at this time, restaurants need as much business as they can get, and a snowstorm can throw a wrench into those plans.

When a restaurant loses business due to a snowstorm, they lose money and it's not always easy to make up for that loss. Some restaurants may run "blizzard" or "snowstorm" specials, attempting to lure in some customers. Even after a major snow event, some potential customers will prefer to remain home rather that attempt to battling snow covered roads and limited parking. Restaurants will thus continue to lose business for a few days after any major snowstorm. This will put stress on even the best of restaurants, so something needs to be done to help them.

My advice is simple: Dine out more this winter.

Despite the snow, despite the obstacles, people should patronize more restaurants at this time, giving them your support and money. Don't go out if it's dangerous to do so, but don't stay in just because it is only inconvenient. If you can, walk to nearby restaurants. If possible, drive a short distance to other restaurants. Take public transportation if possible. Order takeout or get delivery. In New England, we are used to snow so it shouldn't be as much of a barrier as it might be elsewhere. And during this winter, when there isn't any snow, dine out more, giving your business to these restaurants to help them survive this season.

If you don't give some added support to restaurants at this time, then don't be surprised if your favorite places have to shut down. For many restaurants, especially the smaller ones, their profit margins can be small so that the lack of business during these snowy months can be devastating. And there is little they can do if people stay away because of the snow. You need to patronize these restaurants now, to assist them in weathering these problems.

Consider all the restaurant workers as well, including the servers who rely on tips. Without sufficient business, they won't be able to earn as much money, causing them to endure financial hardship. You can help them by dining out, and tipping properly. And if you order delivery during these snow events, I'd suggest you tip them extra, to compensate them for the difficult of driving in this weather.

Dine out more this winter. Give restaurants your support during these difficult times. Don't let snow lock you into your house for days on end.

Rant: Restaurants Need Servers!

Speak to any group of chefs and they'll likely tell you that they have been having trouble finding good servers. Pass by any group of restaurants and you may see a number of Help Wanted signs. If you dine at a restaurant, you might the find that the restaurant doesn't have as many servers as maybe they once did. You might also find some servers who aren't as experienced, who may make minor mistakes during the course of your meal. 

You'll also find numerous news articles detailing the restaurant server shortage. For example, the National Restaurant Association has noted that 62% of restaurants indicate they don't have sufficient staff to meet demand. And the cost of labor has increased as well, often leading to increased menu prices.

These server shortages can negatively affect a customer's restaurant experience, which indicates the importance of these restaurant employees. And when you visit a restaurant, which has a proper amount of servers who are all well trained, you clearly see how much those servers enhance your overall dining experience. Not enough customers consider the importance of servers, and primarily only talk about servers when they have a complaint. 

These issues came to mind recently while I was dining at Il Ponte, an Italian restaurant in Woburn. It only seats about 50 people, but has numerous servers, all keeping their eyes on the various tables, to ensure they could immediately react to any customer situation. The servers are all knowledgeable and personable, and their hospitality seems genuine. When they weren't tending to a customer, some servers were wiping down menus. They always seemed to be busy, with a smile on their faces. And this type of service truly elevated the dining experience. 

I also recently dined at a newly opened, high-end restaurant, and the food and drink was amazing. However, some of the servers seemed somewhat inexperienced and unconfident. That detracted from the overall experience, especially when you expect high-end restaurants to provide more professional service. Once has to consider that this restaurant is new, and needs some time for all of their servers to fully get up to speed, especially in these times of server shortages. 

It's important for diners to understand the current server shortage, and to give some leeway to restaurants which are having trouble finding proper staff. And if you's seeking a job, consider being a server in the restaurant industry. When you dine out, please also remember to tip properly. 

Rant: Reservation Cancelations & No-Shows

Consider this hypothetical: 

You're a business owner. A customer makes an appointment with you, to avail themselves of your services, and you will be paid for that appointment. Because of that appointment, you turn down other paying customers who wanted to see you at that same time. You also purchase supplies to handle your customer's needs during that appointment. 

However, when the appointment time arrives,  your customer doesn't show up, and doesn't even call to tell you they won't be there. Thus, you don't get paid, and you have extra supplies which you might not be able to use with another customer. If the customer had given you reasonable notice that they could not keep the appointment, you might have been able to get someone else to fill that appointment. You'd probably be upset at that no-show customer, and justifiably so.

Unfortunately, that situation happens far too frequently in the restaurant industry. Numerous customers make reservations but then never show up for those reservations, and may not even call to say they won't be there. It might seem to some people to be an innocuous harm, thus providing justification for their cavalier attitude, but that isn't the case. It can have a significant financial effect on that restaurant, on everyone from the owner to the servers. And this discourteous act needs to stop.

Over the holidays, I know one local restaurant where over 25 people with reservations were no-shows! This is a relatively small restaurant so that many no-shows has a significant impact. I've also heard of other restaurants over the holidays which also had far too many no-shows and last minute cancellations. Even some restaurants which ask for a deposit face this problem.

Restaurants often operate on thin margins and no-show reservations hurt their bottom line, especially if someone doesn't call to say they won't be showing up. Other potential customers may get turned away because of that reservation. Servers, who rely on tips, won't earn as much money because of the no-shows. A no-show is definitely not a victimless activity and it needs to stop. Where is basic courtesy and etiquette? You wouldn't like it to occur to you, so why do it to others?

Some people make multiple reservations for the same day and time, and then, frequently at the last minute, choose which restaurant to visit, failing to call the other restaurants that they won't be there. Stop doing that! Yes, there are a few legitimate reasons why you might need to no-show at a reservation, from medical to family issues, but a simple phone call to the restaurant is still warranted. Have the courtesy to notify the reservation of your cancelation, and give them as much advance notice as possible. Give them a chance to get someone else to take your reservation time.  

And if you have to cancel your reservation or are a no-show, try to make it up by making a new reservation for the restaurant, and then honoring that reservation. 

Stop being so self-absorbed and thinking only of your own needs and wants. Give consideration to how your actions affect other people. Failing to show up for a reservation and not even calling to cancel is a selfish act. Start thinking about how such actions could negatively impact the restaurant and its employees. We need more people to be courteous, to consider others. And we need people to be more courteous not just in this situation, but in all aspects of life. 

Rant: Does A Restaurant Deserve A Second Chance?

Last week, a friend and I dined at a restaurant which was new to me. The menu looked very interesting, with some more unique offerings, so I was curious to visit. We ordered several appetizers, but I was disappointed that the dishes were just average, at best. They didn't live up to my expectations based on the descriptions in the menu. I had hoped for so much better.

After this experience, I probably will never dine there again. Even though the cocktails were good, the service was good, and I liked the decor, it wasn't sufficient to overcome the average food. There are so many other restaurants that I can patronize, places which offer much better than average food. There's no real reason why I should return to this restaurant. 

Restaurants may have only a single opportunity to satisfy a customer. There are a number of problems which could potentially stop that customer from ever returning to the restaurant. The service could have been atrocious, cleanliness might have been an issue, pricing might be too high, etc. There is so much competition in the restaurant industry, so customers have plenty of options. Why accept mediocre food when you can easily go elsewhere? 

What would cause me to give this restaurant a second chance? 

As the food was the issue, there isn't much that might convince me to return, unless maybe they got a new chef who did some major renovations to the cuisine. Even then, I might wait to see the restaurant reviews, to determine whether any positive changes had occurred with the new chef. 

This happened once before, as I stopped dining at a certain restaurant, returning only when they took on a new chef, someone I knew and whose culinary skills I very much respected. And when I returned, the cuisine was so much better, and I was pleased I gave the restaurant a second chance.

However, second chances are a rarity. We should be willing to give restaurants a potential second chance, but they need to convince us how they have changed for the better. 

Rant: Should All-You-Can Eat Buffets Return?

Two years ago, as restaurants began to reopen after being closed during the pandemic, most of those which once offered all-you-can-eat buffets decided not to reopen those buffets. Such buffets were seen as too dangerous, a health hazard, and justifiably so in many cases. It almost seemed as if such buffets would never return, or if they did return, they would need to drastically change. 

During the last two years, some restaurants have never reopened their buffets, and have no plans to ever bring it back. However, some buffets slowly began to return until now when's there's a myriad of articles touting that such buffets are making a major comeback. The pandemic didn't destroy the buffet. 

According to IbisWorld, an industry market research company, in 2022, buffets were a $5.5 billion industry, up 9% from 2021. Some believe it's partially due to the low prices for these all-you-can-eat spots, especially when inflation is such a major issue currently. As many restaurants get more expensive, these cheap buffets offer an alternative which appeals to many. This is supported by the fact that buffets started to get much more popular around March 22, as food prices rose. Other people feel that as such buffets often offer much more comfort food, it's what makes people happy. 

These buffets generally have tried to take measures to make them more hygienic, with sneeze-guards and more. That won't assuage the worries of everyone, but it seems clear that plenty of people are now willing to take the risk. Some restaurants will never bring back their buffets, but other restaurants will fill that gap. Buffets are returning and in a major way.

Not all of the all-you-can-eat restaurants offer a buffet table where you select your food. For example, at Maki Maki, in Woburn, you receive an extensive menu of all the available foods and you tell your server which foods you would like to eat. And once your finish that dish of food, you can order more off the menu until you're full. The food is always served hot and you know no other customer might have interacted with the food. It's a much safer version of a buffet, and one I prefer.

Most recently, I checked out the new Endless Hibachi & Sushi in Peabody, which has a similar concept to Maki Maki, where you order off a menu, but they also add Hibachi options. For only $20.95 for lunch ($34.95 for dinner), you can order sushi, Japanese appetizers, soup, salad, and your choice of Hibachi (steak, chicken, calamari, or vegetables at lunch). With the Hibachi option, they provide you as much food as you would receive at any usual Hibachi spot, including fried rice and veggies. It's an excellent value and the food was tasty.   

Have you visited any buffets recently? What are your thoughts on the buffets you visited? Why do you visit buffets? Is it primarily their lower price? Do you believe it's a good thing that buffets are returning? How can we make buffets safer? 

Non-Rant: Choosing A Special Occasion Restaurant

Which restaurant should you choose for a special occasion?

The answer isn't always easy, and will depend on many different factors, from price to cuisine. It's a question I've often seen asked on numerous forums, and a question I've been asked by many people. I want to offer ten restaurant suggestions, which will fit a variety of needs, places which I find to be consistently good and definitely worthy of your patronage. These are places I especially love, and which  I've also recommended to many others. 

I also want to note that my list only includes restaurants located outside of Boston. There are plenty of lists of Boston restaurants, but far fewer for those outside of it. In addition, this list is far from comprehensive, but is more just a small selection of some of my favorites. 

When considering where to celebrate your special occasion, there's a number of questions you should ask yourself, to help narrow down the possibilities. How much do you want to spend? Do you want to splurge, or be more economical in your choice? Will your celebration be for breakfast, lunch or dinner? How many people will be celebrating with you? Is there a specific type of cuisine that you desire? Are you looking for a more intimate venue? Will you be accompanied by children? Does anyone in your group have any dietary restrictions? Do you want an excellent wine list or a large selection of beers on tap? And there's even more questions you can ask as well.

As you consider these questions, and others, here's my top suggestions:

Nightshade Noodle Bar (Lynn): For a splurge, Nightshade offers inventive and delicious French/Vietnamese inspired-cuisine, with their own unique spin, in multi-course tasting menus. Its wine and cocktail program is also excellent. It's a more intimate spot and is one of my Top Three Favorite restaurants. I'll be dining there later this month celebrating one of my own special occasions. As it's very popular, try to make reservations as far ahead as possible. 

The Bancroft (Burlington): Also for a splurge, and for either lunch or dinner, the Bancroft is one of my favorite steakhouses. I've dined there most often for lunch for special occasions, and those lunches have always been excellent. Steak may be their speciality but you'll find plenty of other delicious dishes, from Fried Clams to a Duck Confit Sandwich. 

Pellana Prime Steakhouse (Peabody): Pellana is another classic steakhouse, a place to splurge, with an excellent wine list. Sure, you could easily go to one of the chain steakhouses, but these more independent places will surprise you with their quality. 

Nick & Andy's (Danvers): Sometimes, you want a breakfast celebration, and my top choice for such would be Nick & Andy's. The food is fresh, delicious and there's plenty of variety. Try their fresh-baked muffins or hash browns (which are tougher to find locally). Prices are reasonable and service is very good. 

Ithaki (Peabody): Another excellent spot for breakfast, which definitely flies under the radar, is Ithaki. Their breakfast menu has some of the usual dishes, but also includes some special Greek dishes, from Bougatsa to Strapatsada. It's a more unique spot, and definitely worth consideration. I'll add that they also offer lunch and dinner, and if you're seeking a Greek flair to your celebrations, then definitely check out this restaurant.

Row 34 (Burlington): For both lunch and dinner, this is a great spot for fresh seafood, from oysters to tuna credo, from fried clams to lobster rolls. Their lunch menu even has an excellent Tuna Melt! They also have a very good wine list and creative cocktails. I've celebrated here a number of times, for both lunch and dinner.

Clam Box of Ipswich (Ipswich): For more of a casual seafood spot, I'd opt for the Clam Box, which is my favorite clam shack on the North Shore, providing such delicious, fresh fried seafood. I love their fried clams and their fried scallops are some of the best I've ever tasted, so sweet and tender. Plus, on Fridays, they often have fried lobster tails, such a decadent treat.  

A Tavola (Winchester): For a more intimate spot for dinner, and which serves excellent Italian cuisine, check out A Tavola. Their home-made pasta is superb, and you can also find some intriguing and delicious specials, from chicken fried quail to duck wings. Their Italian cuisine is as good as anything you'll find in the North End. Their wine list concentrates on Italian wines, and there are many very good choices. 

Tambo 22 (Chelsea): For a splurge, and a more unique cuisine, check out this Peruvian restaurant. It's also a more intimate spot, and should impress your celebrants. The food is delicious, interesting, and hearty. They also have a full drinks program, including numerous Peruvian spirits and a variety of Pisco Sour cocktails.

Prince Pizzeria (Saugus): This restaurant has existed on Route 1 for 60 years, and is a place I've been going to since I was a child. It's a large, casual spot for pizza and Italian cuisine, and its tasty pizza is basically its own unique and delicious style. You can easily book a large celebratory party, at a reasonable price, here. It's a very family friendly spot, and everyone from children to adults loves pizza so it's a great choice for all. 

Rant: Supporting Black Owned/Operated Restaurants

Today is Martin Luther King, Jr. Day, celebrating the birthday of this famed activist in the Civil Rights Movement, who also won the Nobel Peace Prize in 1964 for combating racial inequality, especially through nonviolent resistance. Unfortunately, at the age of only 39 years old, MLK was assassinated in 1968, cutting short his meaningful life. His legacy though has lived on and there are many ways which we can honor his memory. 

As it's the start of 2023, we can make plans for the rest of the year, and I would recommend one way to honor MLK is to opt for something similar to the Boston Black Restaurant Challenge. This is the 6th year of this challenge, which starts on February 1, and continues throughout the entire month, which is also Black History Month. The basic idea is to drink, dine, or order takeout, once a week during February, from any of the various black owned restaurants in Greater Boston, with a list of over 75 places provided on the challenge website.

Although this is an excellent idea, I would like to expand the scope of this Challenge. First, I would like to expand your choices to any restaurant, bar, food shop, wine shop, etc. with a black owner, manager, or chef that exists in New England. Second, I would lengthen the time of the challenge to include the entire year. This shouldn't just be something done in February, but year round, to continue your support long past February. Third, I recommend you write about your experiences, at least on social media, or elsewhere if possible. Plus, tell your family and friends about your positive experiences at these restaurants and more. 

The pandemic has significantly impacted the restaurant industry, and it's said that about 20% of black owned restaurants in the Boston area had to close permanently. Existing black restaurants certainly need our support to help them survive, as pandemic issues still exist and threaten the existence of their restaurants. And they need our support not just in February, but all year round.

Did you know that one of the most famous chefs and restaurateurs in Boston, from the later 18th century to the start of the 19th century was Othello Pollard, a black chef? He initially opened a spot in Cambridge and also catered events at Harvard University. He was most famous for his pastries and confections. 

Barbecue first comes to Boston! Slade's Bar & Grill (once known as Slade's Barbecue) was founded in Roxbury by Renner Slade, a black man, and introduced Boston to North Carolina barbecue. The restaurant's website states the restaurant was founded in 1935, but my own research indicates the restaurant is even older, having actually been established in 1928. As of March 1935, Renner actually owned three barbecue restaurants and was known as the "Barbecue King."

Please make a commitment in 2023 to patronize more black owned/operated restaurants, to actively seek them out and experience their cuisine. If you have any specific restaurant recommendations you would like to share, please provide them in the comments as well. 

Rant: Quiet Boycotts vs Restaurants

There are local restaurants which are being boycotted, but it's not an organized movement. The boycotters aren't being vocal about their restaurant opposition. It's a "quiet boycott" where individuals have chosen, on their own, not to patronize certain restaurants. They might discuss that boycott with a very small group of like-minded, close friends, but it's definitely not something they will raise on social media.

What is the effect of these quiet boycotts? That's certainly difficult to ascertain due to its secretive nature, but it seems obvious it has negatively affected some restaurants to a degree. These individuals not only won't dine at those boycotted restaurants, but they also won't be praising them or even mentioning them on social media. That means those restaurants will receive less public attention, which could also lead to less customers. 

Because it's a quiet boycott, restaurants may not even realize that some people are refusing to dine there. How can restaurants determine whether they are a target of a quiet boycott? How can a restaurant counter quiet boycotts?

First, we need to ascertain the reasons for these quiet boycotts. From discussions I've had with some quiet boycotters, it seems based to a large degree on the divisiveness now found in our country. There are people who are intractable in their political and social positions, engaging in frequent ad hominem attacks, insulting anyone who opposes their view. This can sometimes lead to racist, homophobic, misogynistic, and similar insults. 

These divisive people don't debate the issues, they simply embrace their self-righteousness, ignoring any evidence or logic that runs contrary to their personal agenda. They often have friends and followers who support them, helping to attack anyone who dares to dispute the issue at hand. That group attack can get so serious that it can even lead to death threats. Because of this, many people won't get involved in such discussions on social media, to avoid the potential insults and threats. 

Restaurant owners and chefs (and even restaurant publicists) sometimes get involved in these divisive matters, with some owners and chefs insulting those opposed to their ideas. Other times, they support the original proponent of a divisive issue, failing to speak up when the thread turns nasty. Potential customers may see these insulting threads, and refuse to post, but they may still take action. Instead, they may choose to quietly boycott the restaurant, refusing to any longer patronize that place, even if it once was one of their favorite spots. And in the case of restaurant publicists, consumers might even boycott all the restaurants that person represents. 

With the thousands of restaurants available to local consumers, they can easily boycott a handful without any problem. And especially now, with restaurants prices having risen in most places, consumers are being more careful with where they spend their money. Can any restaurant survive by alienating some of their customer base? I know a few restaurants which have publicly claimed they don't care about boycotts, but is that the truth? Most restaurants operate on such a thin profit margin that realistically they cannot tolerate boycotts. 

Does this mean restaurant owners and chefs cannot speak their minds online? No, that's not the case. However, how those views are espoused can make a big difference. If you have to insult others to get your position known, if your reaction to an opposing view is an ad hominem attack, then you're doing something very wrong. It might delight those who already agree with you, but it's sure to alienate many others. There's nothing wrong with debating an issue, but it's very wrong to simply lodge insults rather than properly discuss an issue. 

Even if you contribute to threads where like-minded individuals insult others, but you don't oppose those insults, then some people will assume you agree with the insults. And your restaurant may still become the target of a quiet boycott, even though you didn't make the insults. Your quiet acceptance of those insults though can lead to a quiet boycott too. 

Quiet boycott have probably always existed, but they seem to be more prevalent nowadays, or at least they are privately mentioned much more. Restaurant owners and chefs have the ability to reduce the amount of quiet boycotts, dependent on how they interact online. It's very simple: Stop the insults and ad hominem attacks. 

SENA22: Seafood Trends & Preferences in Food Service

At the Seafood Expo North America (SENA), I attended a conference session, Seadood Trends & Preferences in Foodservice Moving Forward. Led by Mark DiDomenico, of Datassential, a company which tracks food trends, the session examined seafood  trends in the U.S. food service industry, including restaurants and supermarkets with prepared foods. The session provided some fascinating insights, including ways where the food service industry could sell more seafood. 

The session began with some general insights into the food service industry during the pandemic. In 2021, foodservice sales were down 13% from pre-pandemic levels, and it was predicted that such sales wouldn't rise above pre-pandemic levels until at least 2023. As inflation has been rising, consumers have indicated that the top item they have cut from their budgets has been dining out. The next items they cut included clothing, live entertainment and travel. 

During the pandemic, over half of foodservice operators also had to raise menu prices, due to a number of factors including: higher food & ingredient costs, higher labor costs, general inflation, supply chain shortages causing them to use higher cost replacements, and more. In addition, about 60% of their menus shrunk in size, by about 10%. This also contributed to less consumers patronizing restaurants. 

The session then turned to seafood issues, noting that about 34% of consumers were trying to consume more seafood, as opposed to about 18% of consumers who wanted to consume more chicken and 11% more red meat. That's a positive sign for seafood suppliers that a significant number of consumers want to eat more seafood. In addition, most consumers are concerned about seafood sustainability. A survey noted that 48% of consumers were "very concerned" about sustainability and 42% were "somewhat concerned."  

Even during the pandemic, the seafood industry had some gains on menu penetration (how many food service menus an item was listed on). For example, in 2021, stir fried shrimp had a menu penetration of 1.1%, with a one year change of about 24%. Tuna nigiri had menu penetration of 1% with a one year change of about 14%. Other seafood gains included Alaskan cod, 1.2% penetration and 12% growth, and imitation crab, 1.9% penetration and 11.5% growth. Battered fish had the highest menu penetration at 3%. 

It's important to note that only about 57% of menus have seafood on them. There is definitely room for growth here, that more restaurants could add seafood to their menus, and cater to the growing desire of consumers to eat more fish. It's also interesting that about 38% of consumers like to try new foods, but that is tempered with the information that 48% of those consumers want "safe experimentation." These consumers want to try new items, but which come in a more familiar form. They want to try new things in small steps, enhancing dishes which they already know and love. That's important for restaurants to understand, so they can find ways to introduce new items within what is already familiar. 

The pandemic has led to far more consumers preparing seafood at home, reversing a trend which had long been the case. As I've mentioned previously, consumers used to eat far more seafood out at restaurants than at home. Part of the reason for this was that many Americans worried about how to properly cook seafood at home. During the pandemic, this changed, especially as so many restaurants were closed for a lengthy period of time. About 42% of consumers claimed that they now bought seafood for consumption at home, and only 22% had dined on seafood at a restaurant. 

This is likely to change now that many restaurants have reopened, and more consumers are dining out. Hopefully, consumers will continue to prepare seafood at home too, simply eating more fish overall at both home and out at restaurants. One way for restaurants to be more inventive with seafood dishes is with using different sauces and spices in the preparation. This can help with safe experimentation, as consumers will likely see those new sauces and spices as familiar enough to give a try. 

In 2021, the Top Ten Sauces/Spices for Seafood included: 1) Sauce, 65% menu penetration; 2) Garlic, 39%; 3) Lemon 30%; 4) Butter 26%; 5) Tartar 16%; 6) Ginger 13%; 7) Curry 12%; 8) Herb 11%; 9) Garlic Sauce 10%; and 10) Red Sauce 10%. These are the items that are most familiar to consumers, and used most often at restaurants. Paying attention to safe experimentation, restaurants could use these familiar sauces/spices with less familiar types of seafood, to give consumers something new, but familiar, to try. 

There are other sauces/spices which have seen great growth during the last four years, but which have not yet achieved significant menu penetration. The Top Ten Fast Growing Sauces/Spices for Seafood 

include: 1) Chimichurri 1.1% menu penetration & a 4 year growth of 61%; 2) Marinade 1.3% & 41% growth; 3) Mongolian 1% & 38% growth; 4) Chipotle Sauce 1.2% & 37% growth; 5) Sweet Chile Sauce 1.2 & 31% growth; 6) Eel Sauce 3.5% & 28% growth; 7) Spicy Mayo 3.6% & 24% growth; 8) Lemon Caper 1.8% & 21% growth; 9) Honey 6.6% & 18% growth; and 10) Brown Sauce 3.1 & 17% growth. These are the sauces and spices that restaurants should consider adding to their seafood dishes, capitalizing on their growing popularity. 

If a restaurant wants to be even more cutting edge, they could consider some of the hottest sauces/spices, those which are extremely popular on other dishes but which haven't yet become as popular on seafood dishes. The Top Ten includes: 1) Nashville Hot, 2.5% menu penetration & 1 year change of 33%; 2) Hot Mustard 1.3% & 29% change; 3) Spicy Honey 3.2% & 26% change; 4) Honey Lemon 1.1% & 21% change; 5) Furikake 1.4% & 20% change; 6) White Truffle Oil 1.5% & 18% change; 7) Gochujang 2.3% & 14.4% change; 8) Sambal 1.6% & 13% change; 9) Peruvian 1.8% & 12% change; 10) Dried Chili 1% & 11% change. 

The session also included some fascinating information on the top sauces/spices per geographical region, including the South, West, Midwest, and Northeast. In the Northeast, Italian sauces were very popular and the Top Ten Sauces/Spices included: Vodka Sauce, Black Truffle, Bleu Cheese Dressing, Bolognese, Vodka, Romesco, Clam Sauce, Red Clam Sauce, Carbonara, White Clam Sauce. Additional popular sauces included Meat Sauce, Mustard Sauce, Pink Sauce, Ragu, and Basil Pesto. 

Restaurant owners, what is the most different type of sauces/spices that you have recently used on seafood dishes?

Rant: Wrong Vintage? How Do You Handle It?

Recently, while dining out at a local restaurant, I ordered a bottle of wine with dinner. I knew little about the wine but was intrigued by what I did know. It's also a restaurant which I know has an excellent wine list, so I felt relatively secure in choosing a wine unfamiliar to myself. 

When the bottle was presented at my table, I examined the label, which I generally do, to ensure it was the correct wine. It's rare to receive the wrong wine at a restaurant, but it has happened to me in the past so I always check, just in case. Do you examine the wine label when it is brought to your table?

In this case, everything was correct except for the vintage. Instead of the 2018, listed on their menu, I was brought the 2017. I mentioned this to the server, who simply said that this was the wine they had, and wasn't aware that the wine on the menu had a different vintage.

What should you do if you receive the wrong vintage wine? Does the vintage even matter? Would you ask the server the differences in the vintages? Should the restaurant charge you more or less because it is a different vintage? What should the restaurant's response be if they offer you a different vintage?

In general, I don't make a big deal about the matter and will usually just accept the different vintage However, vintage can definitely matter so it can be a significant issue to receive a different vintage. It helps if you know the wine and how it differs with various vintages. For the wine I ordered, I didn't know anything about differences between the vintages. However, when I did some later research, I found there was actually a major difference between the 2017 and 2018 vintages. 

The producer instituted some major changes to their fermentation protocols in 2018, which greatly changed the style of the wine. So, the 2017 and 2018 vintages are much different wines. If you ordered the 2018 from the menu, and understood which style it represented, what would you do if you received the 2017 instead? You might refuse the wine at that point, as it wasn't what you desired and expected. 

How do you handle receiving the wrong vintage wine at a restaurant? 

Rant: How Many Restaurants Have Closed Due To the Pandemic?

We're well aware that the pandemic significantly impacted the restaurant industry. As the states start to lift pandemic restrictions, these restaurants can start to recover as more and more customers can dine-in rather than just obtain take-out and delivery. 

One question that comes to mind is: How many restaurants permanently closed due to the pandemic?

It's estimated that pre-pandemic, there were about a million or so restaurants nationwide. Normally, about 50,000 restaurants close each year, due to a myriad of reasons. Some of the latest data from the National Restaurant Association indicates that about 90,000 restaurants have closed permanently or long-term, which would be about 9% of all restaurants, and only 40,000 more than usual. 

In Massachusetts, it's been alleged by the MA Restaurant Association, since at least June 2020, that about 20% of local restaurants closed. However, no breakdown of those numbers, such as by city/town, have been provided, and the alleged numbers haven't changed or been adjusted in the past year. National numbers have certainly changed since last June, so it makes sense that local numbers would have changed as well. So, the MRA numbers may not be accurate as of time. 

During the pandemic, numerous new restaurants have also opened. A CBS article, from May 2021, discussed some recent statistics concerning new restaurants. For example, in the last three months of 2020, Yelp added 18,000 new spots to their platform. And according to the Census Bureau, in January and February 2021, there were about 50,000 applications for new food businesses. 

In the end, the pandemic has hurt the restaurant industry, in the number of closings, far less than the direct predictions from a year ago. Roughly, about an additional 4% of restaurants closed above the usual annual number of closings. For those closed restaurants, this was definitely a terrible occurrence, and should not be dismissed. However, if we just look at the overall industry, it has struggled but it could have been far worse.

More restaurants could still close, which is why restaurants need our support now more than ever. Even those restaurants who haven't closed, have often faced a significant loss of income. Some are clinging to existence, hoping that the lack of restrictions will save them. Just because the worst case scenarios didn't occur doesn't mean the impact hasn't been significant. 

We need to patronize restaurants now, as much as possible, to help them survive. We should also tip well. Every restaurant that must close adversely affects so many people, from the owners to the servers, from the suppliers to the customers. Fortunately, the pandemic wasn't as devastating to the restaurant industry as it could have been, but the industry definitely still needs our assistant and patronage. We have the opportunity to patronize our favorite restaurants, so we need to take that opportunity. 

Rant: Rising Menu Prices

Have you gone grocery shopping lately? If so, you've realized that prices have been increasing, some significantly, and your weekly grocery bill has risen over the past year or so. The most basic staples are often more costly, and there is little you can do but pay the price. 

It should then be obvious, although you may not even consider it, that restaurants have also been paying increased prices for their ingredients and supplies, cutting into their already slim profits. They too have little option but to pay the higher costs. 

What are restaurants supposed to do, to handle these additional expenses? Raising their menu prices is an important option, although that can upset some customers. People need to understand that restaurants aren't trying to rip them off, they are simply trying to survive, to handle their added expenses, especially during these difficult times, when the pandemic has negatively impacted so many restaurants. 

Last week, this matter came to the forefront of my mind, when Viet Citron, an excellent Vietnamese restaurant in Burlington, posted about their added expenses on their Facebook page. They noted how their costs had risen, from Paper Togo supplies up 75% to Pork up to 50%. Viet Citron mentioned that they would be increasing their menu prices slightly to adjust to their added expenses. Very transparent and absolutely necessary. 

I've spoken to other restaurant owners who have voiced similar experiences, added expenses which are adversely affecting their bottom line. Some have worried about raising their prices, concerned how customers will view the issue. All customers need to understand why menu prices are rising, and to accept the higher menu prices because restaurant expenses have increased so much. If you're paying more for your own groceries, then restaurants have to do the same. 

Right now, restaurants need your patronage, more than ever. If you can pay higher prices at the grocery store, then you should be able to pay higher prices at restaurants too.

Rant: "Spring" To The Restaurants!

This isn't actually a Rant, but rather a joyous celebration of the start of Spring, the return of warmer weather, and Restaurants! 

Restaurants need our help and patronage, and now is an excellent opportunity to dine out. This past year has been rough on many restaurants, and unfortunately some had to close permanently. The survivors are still struggling and we can help them by dining out. Patios are open, or will be soon, in numerous cities and towns, and the weather will be pleasant this week. You have plenty of available choices, from long-time favorites to new spots. Where will you dine out this week?

Let me offer you some suggestions, restaurants I've patronized recently and which are more than worthy of your support. 

I'll begin with two Vietnamese restaurants, Soall Viet Kitchen and Việt Citron. Soall Viet Kitchen is located in Beverly (which is becoming a excellent culinary destination), and has both a patio and indoor dining. You can order Bahn Mi or Pho, though I'd recommend checking out some of their other dishes as well, such as their Pork Bao, Sweet Potato & Shrimp Fritters, and Chicken Clay Pot. Việt Citron, located in Burlington, also has patio and indoor dining, and is great for Bahn Mi (especially their crispy pork belly) and Pho, as well as their seasonal dishes and specials, from Chili Lemongrass Pork Ribs to Bò Lá Lốt.

Also in Beverly is Butter "UR" Biscuit, which sells a wide variety of Biscuit sandwiches, like the Cheesy Bird Biscuit pictured at the top of this post. Their food is prepared fresh, is quite delicious, and offers lots of diverse choices. They have both patio and indoor dining and I'd also recommend checking out some of their desserts, like the Raspberry/Lemon biscuit. 

I've only dined once at the Peruvian Taste Restaurant in Charlestown, but my experience was impressive and I'll be returning there this week. They are open for breakfast, lunch and dinner, and you can dine-in or get take-out. There are a number of American dishes available, especially for breakfast, but the true highlight are all the Peruvian dishes, including Chifa, the famed Peruvian/Chinese fusion cuisine. I've long said we need more Peruvian restaurants in the area, and I'm so glad to see more opening in the Boston+ area. 

In Cambridge, I give a hearty recommendation to Bisq, which has both patio and indoor dining. Chef Alex Saenz is a talented chef, and I love his fried chicken. You can't go wrong with any of his dishes. Bisq also has an excellent wine list and some creative cocktails. I recently enjoyed the Shai Hulud (named after the sandworms in the book Dune), a savory Mezcal cocktail. 

Also in Cambridge, I give another hearty recommendation to Momi Nomni, where Chef Chris Chung creates some amazing Japanese dishes, as well as some Hawaiian inspired ones. His cuisine is available for take-out and dine-in, and dining indoors is special. With only two seatings each night, Chef Chung only books a single party for each seating. So, you essentially have the entire restaurant to yourself, and are waited on by Chef Chung himself. The sushi is top-notch and they have an excellent Sake list. 

I'll end with a huge recommendation for the Clam Box in Ipswich, which has some of the best fried seafood in the region, including sweet and succulent fried scallops and decadent fried lobster. Their clam chowder is also excellent. You can dine-in or eat at picnic tables outside. Plus, there's a number of farms near the restaurant where you can pick up locally grown and produced fruits, vegetables, and meats. 

What restaurants do you plan to visit this week?

Rant: How Do We Mainstream Sake?

The popularity of Sake continues to grow each year but it still remains largely a niche beverage. How do we make Sake more mainstream, so that it is as popular as beer or wine? 

There are plenty of valuable suggestions on how this can be accomplished, from more Sake education to making Sake labels more approachable, however I think the most effective recommendation is: We need more non-Asian restaurants to place Sake on their menus. 

Currently, Sake is mostly found at Asian restaurants, so the average consumer equates it only with Asian cuisine, from sushi to kushiyaki. That misconception prevents Sake from becoming more mainstream, relegating it only to a certain type of cuisine. We need non-Asian restaurants to have the courage to place Sake on their drink menus, to show consumers that Sake pairs well with a diverse selection of cuisines and foods. 

We need change! 

Sake can be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It is an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage. In some cases, it is even a better food pairing than wine. 

I've previously written about how well Sake pairs with food, in articles such as The Science Of Sake & Food Pairings, Pairing Cheese & Sake, Slurping Oysters & Sipping Sake, Sake, Seafood & Lobster, and Sake For Thanksgiving. I've presided at Sake dinners, pairing it with Italian cuisine at Prezza and French cuisine at AKA Bistro. Locally, the Tasting Counter, in Somerville, is the only non-Asian restaurant to have any type of significant Sake program. And they've done an excellent job in showing the potential of Sake with all types of dishes. 

However, we need many more non-Asian restaurants to put Sake on their drink lists, to follow the lead of the Tasting Counter. We need to see Sake available at pizza joints, burger spots, Mexican restaurants, French bistros, fried chicken places, and so much more. We need Sake to be seen as a commonplace choice wherever you dine. As long as Sake is seen as only an accompaniment for Asian cuisine, then it will never become mainstream, remaining forever a niche beverage. 

These changes will involve some work for restaurants. It will require more education about Sake on the behalf of restaurants and sommeliers, who should be excited to learn about this compelling beverage. They need to learn how Sake will pair well with their cuisine. They need to learn how to persuade diners to take a chance on a Sake pairings. None of this is difficult, and mainly involves an investment of time and a willingness to experiment

Those pioneering restaurants willing to take a chance on Sake would be in a unique position, with a new selling point for consumers, standing out from other restaurants. They could lead a path to a future where Sake becomes more popular and mainstream. So what are you waiting for?

Kanpai!

Rant: Entitlement & A Lack of Respect

The Pandemic has struck so many of us hard, from financially to emotionally, physically to psychologically. With so many of us sharing these problems, you would think that we would also respect each other, having a regard for what we are going through together. There certainly are people doing so, and they make the world a better place, and elevate our positivity. However, there's a number of people, and unfortunately its a significant number, who fail to show such regard, who act entitled and thus bring all of us down.

If you work anywhere a mask is required, such as a restaurant, grocery store, wine shop, and more, you have witnessed people either failing to wear a mask, or failing to wear it properly, such as having it below their nose. It's a state mandated rule, yet some want to ignore it, feeling it shouldn't apply to them. And if you dare say something to them, you might even be physically attacked. At the very least, they may argue with you, rather than follow the simple rule. What ignorance and entitlement!

There have been many other examples of this lack of respect during these last months as well. For example, some people make restaurant reservations but fail to show up, and don't call to cancel either. That's rude no matter when it occurs, but during this pandemic, when restaurants must limit the number of diners to conform to social distancing requirements, it's even worse. You are costing that restaurant potential income, at a time when they need every dollar. Where is your regard for that restaurant and their employees?

Another example is how some consumers handle a complaint with a restaurant or shop. First, some people complain about really nothing, simply because an employee is following the law or rules and the guest thinks they are entitled to special treatment, that they are not bound by the law and rules. They should simply follow the law or rule and keep their mouths shut. Second, those guests may also lie about their actual encounter, to make themselves look better and the employee look worse. Fortunately, video cameras can sometimes help show the truth. Other times, the employer has to try to discern the truth. 

Third, these entitled guests might attempt to blackmail the restaurant or shop, claiming how they will get many other people to no longer patronize the place because of their alleged complaint. And this blackmail may be over a relatively minor issue! Fourth, sometimes the guest won't complaint to the restaurant or shop at all, and simply trash them on social media, without giving the place a chance to remedy the situation. There's a complete lack of respect, and clear indication of the sense of entitlement of that guest. 

Unfortunately, some employers give into these guests, trying to appease them despite the fact the guests are wrong. Yes, guests are not always right. This appeasement only serves to validate the lack of respect and entitlement of these people, worsening the overall situation, and ensuring those people will continue to be terrible guests. 

It costs nothing to show others respect and have a proper regard for the laws and rules of our society. The employees at these restaurants and shops didn't make those laws or rules. They have no control over them. So, show them the respect they deserve and just follow the rules. Everyone is having troubles during this time, and we need to be there for each other, rather than become antagonistic. We can get through this pandemic if we work together, with mutual respect.

Rant: Dining Out This Holiday Weekend

During the last few weeks, the weather has been usually pleasant, making outside dining even more attractive. With the dangers of Covid-19 still facing us, some restaurants have chosen to provide outside dining, from patios to tents. Although restaurants can also provide some limited inside dining,  many consumers are wary about doing so, especially considering that issues about HVAC systems have not really been resolved.

I've been dining outside at several different restaurants, such as Prince Pizzeria, District Kitchen and Feng Shui. So far, I've felt safe at all of the places where I've dined and these restaurants seem to be following proper safety precautions. The food has been delicious, and the experience almost seems normal once again. None of these restaurants were especially busy when I dined there, and they certainly deserve more patronage, which they could still handle properly.

We all have seen how initially outdoor dining in the North End raised some concerns, but the state quickly took action to remedy the situation.  And since that time, I haven't seen any additional concerns raised, and possibly all of the North End restaurants are now taking the proper precautions. And if they don't, they could lose the ability to offer outside dining.

With the July 4 weekend upcoming, and the weather looking like it will be quite nice, outdoor dining might be on the agenda for many people. In general, that is a very good idea, helping restaurants which have endured harsh financial issues during the last several months. It can be a pleasant experience, enjoying the summer, dining on tasty food and maybe having a refreshing cocktail, beer, wine or nonalcoholic beverage.

However, the beautiful weather and holiday could bring out large crowds of people, and some restaurants might be tempted to bend safety precautions to cater to all of these potential customers. I understand their desire, wanting to earn as much money as they can, but they MUST still follow all proper safety and health standards. We do not want a new surge of Covid-19 cases, which might lead to people dying as well as businesses being shut down once again.

In addition, customers must play their part, following required safety precautions and not trying to bend the rules. Don't be selfish! Think about everyone else dining near you, and the danger you place them in if you refuse to follow safety precautions. Wear a mask when required, and wear it properly, covering both your mouth and nose. Socially distance when necessary, and don't crowd other people. Restaurants and customers both must work at making outdoor dining safer for everyone.

We can safely enjoy excellent experiences while dining out this holiday weekend. Don't be part of the problem!

Rant: Should Restaurants Reopen Now?

I miss dining out so much, from chowing down at a local burger joint to savoring sushi and tempura at a high end Japanese restaurant. Dining out has always been one of my favorite experiences and being unable to do so has been tough. I know I'm not alone and many others miss this experience as well. Take-out and delivery is fine, but it's not the same as dining in.

I also know that this crisis has struck restaurants quite hard economically. Many restaurants are trying to adapt, offering take-out, delivery, pantry service and more, to help them survive. However, restaurant margins have never been high, so this is an especially trying time. Some restaurants won't survive, and will be forced to permanently close. Restaurant employees are in a precarious position as well. Something significant needs to be done to protect these restaurants and their employees.

So, should restaurants reopen now?

That's a complicated question. First, we have to understand the severity of Covid-19, noting that over 90,000 people have died in the U.S. over the course of a few months. Massachusetts has been especially hit hard, worse than any other New England state. There is still much that is unknown about this virus. Unless we take adequate precautions, the death toll will increase and no one truly wants that to occur.

So, if restaurants reopen, we need to know they are as safe as possible. We have to carefully weigh the risks. We have to think about our community, and not be selfish in our attitudes. We have to base our decisions on science and facts, not emotions. We have to understand that our decisions will have real consequences, that will affect even those who don't dine out at restaurants. We should receive input from all relevant parties.

I've heard some people state that restaurants should reopen right now, and if people don't feel safe, they shouldn't dine out. That, by itself, is a selfish statement and the reasoning is flawed. If someone chooses to dine out, and gets infected with Covid-19, then they could potentially infect a number of people who never dined out. And just because you don't have any symptoms doesn't mean that you aren't infected, and could be a carrier, infecting others. You have to think about the entire community, and not just yourself and your own desires.

I certainly don't have the answers as to when and how restaurants should open, but I understand the questions that need to be addressed.