68 Bergen St., Brooklyn, NY, 11201
nr. Smith St.
By porkido on 10/8/2011
Some condescending (but apparently necessary) advice for Broken English... Host: Greet diners when they enter the restaurant, not when there's a break in the conversation you're having with someone at the bar. Server: Offer your guests some beverages. Diners often like to drink cocktails/wine/beer when they eat out...and you'll be making more money for yourself and the restaurant. Everyone wins. Kitchen: Do not use rubber bands to make meatballs...panna cotta is not simply something shaped like panna cotta...trim inedible leaves from the artichoke hearts if you want your diners not to be surprised by a mouthful of something they have to pull back out of their mouths...do not make gnocchi out of the same substance you made the meatballs from...and don't let the pork belly get so leathery that you can make shoes from it. Owner: You can get about the same amount of food for about the same price at, say, Frankie's...but Frankie's is really good. In fact, you have a lot of neighborhood competitors who are in your price range and are serving significantly better food. Something to think about.