They were sometimes extremely understaffed, but they made the most lovely Danish pastries I ever expect to eat. Really, they were so so good--and I don't like Danishes as a rule. It was enough to make you hope they were understaffed, because they were good about using them to bribe customers to be patient. This restaurant was also the purveyor of the only plain scrambled eggs I would actively seek out. I don't know what they did to them, but they were perfect.
If the former cooks from this sadly closed restaurant should happen to read this blog, for the sake of my readers as well as myself, please let us know where you are cooking now, and if it involves Danishes or scrambled eggs.
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