The Importance of Coolness in Restaurants

I'm just saying that the demand is a lot more than the supply so if if a certain amount of people decide they don't want to go there's plenty of others that still do right. Helen Rosner this New Yorker food writer is she correct that restaurant shouldn't be cool that coolness in a restaurant is a red flag which she tweeted yesterday I think that maybe she needs therapy more than I do but not more than you tell. There's bad apples everywhere it has nothing you when you look behind the curtain of almost anything you're gonna find some lame diner somewhere there's some psychopath cooking.