Welcome to Gary Robinson’s restaurant. The wine cellar is fathoms below street level and it’ll take the wait staff a long time to bring your chosen bottle. Robinson will never appear at his own establishment—except in phantom form. Also, the dishes will all look the same, and an unhoused person will show up at random. […]
The post ‘Staff Meal’ is Delicious Peculiarity on a Plate appeared first on Manhattan Digest.