By
BRUCE BUSCHEL This is the second half of the 100 do’s and don’ts from
last week’s post. Again, this list is for one particular restaurant, mine, which is
under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers
(
Read more... )