Do my work for me . . .

[Fat Guy]

how do you treat restaurants where chefs changed or culiary focus radically shifted?

It's a case-by-case determination, but in most cases I either have to revisit them before the manuscript deadline or remove them from the book (or both).

[Robert Schonfeld]

FG, when is a publisher going to hire you to write a real book, with paragraphs and everything?

[Fat Guy]

An elusive goal, but one I'm pursuing vigorously.

[glenn]

I can't believe I didn't see this thread until now when someone linked to it from another thread. Must be because we were on vacation when it started.

Me too! Though my excuse is I simply stopped eating and stopped reading about food. Bigtime cograts, FG! I hope the chapter about NY's best restaurant accountants is not buried at the end... we're so unappreciated. I'm sure it's too late now, but I think a section on restaurant owners would be extremely interesting, they're mostly such colorful retards. And speaking of which, Pazo opened a few months ago.

[tommy]

Where will the book signing be held?