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Doc Magrogran’s Oyster House By: Ken Alan
In the restaurant biz they were known as chains. Now we call them brands. Regardless of what one calls it, saying it usually is done with a distasteful sneer. Thanks to Applebee’s, Chili’s and the rest of that ilk, mass production (once the linchpin of our country) is now considered a restaurant bane, especially when referring to the culinary world. To wit: as good as that Italian chain’s meatballs might taste, are they ever as good as the one’s served at an authentic storefront trattoria? (more…)








