Every new culinary concept is a gamble. A proven, successful property in one community may very well turn into a failure or a flop in another. So be the restaurant biz.
That’s why it is no surprise to see concepts spring up and wilt like non drought tolerant plants in markets where they would perceivably sprout, blossom and grow as though weeds next to the water spigot.
Customers are both simultaneously fickle and set in there ways and it is the smallest intricacies that tugs at their culinary heartstrings and taste buds making them either shake off an idea or become a loyal local over night.
Take a recent incident in
Because of these factors, entrees often top the scales for food that in non tourist markets would seldom make it out of the kitchen. On a scale of one to ten, the majority of restaurants hover around a five. This is not to say that there are not eight and nines in the community when it comes to culinary scoring. There is a handful or two of these. Yet, there are many more “ones” and “twos” flooding the foodie market, bringing the average down and teasing taste buds with ambiance rather than flavor.
One star does shine brightly on the tiny hamlet that tinsel town helped build. Lodged between L.A. and San Francisco, the year old Cantinetta Luca attracts a crowd that could comfortably stroll into any restaurant in either of the northern or southern locales that play host to so many of the tourists that frequent the seaside storybook village.
That in itself is amazing for a market like
Although I only had a few hours to spend I regretted not be able to revisit the property on my journey. Dissecting concepts is a wonderful study and everyone who owns a restaurant – or has visions of working the door underneath the sign that boasts their name- should do the same. Often, the best ideas in the business are unfortunately right next door.