Oh Sydney, you funny thing. You sure know how to get excited about a new restaurant. No sooner have the doors swung open on a shiny new restaurant and you’re queuing ‘round the block or hanging desperately at the bar panting for your table.
The challenge, as I’ve discussed before, is maintaining that level of excitement. True staying power seems seriously difficult as the caravan of diners move onto the next shiny (or beautiful concrete) surface. Continue reading