Guests should have it their way
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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