* * * * *
And best of all, it doesn't require a time machine
> “You must try Alain Ducasse,” declared my editor. At first, I thought this
> was a cruel joke. The press was buzzing about the new restaurant from
> France's maestro-chef that boasts a $2 million interior, a $160 tasting
> menu, and a bill for four approaching $1,500. Although the phone lines
> weren't yet open, the word on the street was that the 65 seats a night were
> already booked for six months, with a 2,700-person waiting list. According
> to The New York Times, “Ordinary diners have less than a snowball's chance
> of landing a table at Ducasse.”
>
> I was clearly in another league of exclusivity. Lay eaters wouldn't dream
> of trying to enter a restaurant where if you order verbena tea they bring
> the plant to your table and a white-gloved waiter snips the leaves with
> silver shears.
>
> Still, I had no choice.
>
Via Hacker News [1] “Pocketful of Dough [2]”
The author explains a technique that will get you into exclusive restaurants
quickly, even those that require a reservation. It isn't cheap, and takes a
certain nerve to do, but amazingly, it does seem to work wonders.
I just wish I knew about this earlier, if only to ask Mom just how pervasive
this technique was.
[1]
http://news.ycombinator.com/item?id=318827
[2]
http://www.gourmet.com/magazine/2000s/2000/10/pocketful
Email author at
[email protected]
