The following is Kruse Company president Nancy Kruse’s response to NRN senior food editor Bret Thorn’s take on menu customization. Gosh, Bret, is it possible to have too much of a good thing? I suspect that devotees of Yard House, your 100-bottle tequila bar or Nihon Whisky Lounge, which offers more than 500 single malts in San Francisco, would beg to differ. Actually, you might need a few drinks before venturing into this lawless restaurant environment of yours, where ...

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