I need a savory perfume water on the fly! Six bell pepper specials all day chef! Lime blossom Peartini zhuzhed with nutmeg! Our 2-top VIP just arrived in a pea green coupe!
I came of age working in NYC restaurants. Working in food service forever influences your understanding of the world. You’re literally in “the place to be” in the frenzy of service (8:30 on a Friday night). It’s electric: yelling orders, laughter, oft shitty music your lame boss makes you listen too on repeat, crazy line cooks, drinking, first dates, possibilities, old friends. The world outside is cut off by the bistro’s walls. Inside, we escape or go inwards to experience the scene, the aroma, the food. This is a snapshot of a 90s-00s NY Bistro when tourists ordered peartini’s, veggies got fancy, & people wore fresh aquatic fumes.
