|By jeee2 on Thursday, September 16, 1999 - 11:49 am: Edit|
|By Charles on Thursday, September 16, 1999 - 12:49 pm: Edit|
>>My Payard experience was mediocre at best.
Probably better describes the site that states the above.
|By jeee2 on Thursday, September 16, 1999 - 04:46 pm: Edit|
Its the rents in NY that makes it impossible to bring quality to the street level retail customer.
I've had customers come here from the city and remark they pay 3 times as much for crap but if I had gone there I'd be in the same boat.
I looked around NY for a few days before we opened here and that was why I stayed away.
I bet they are paying 10 times my rent, try to crack that nut with a hand made product.
|By makubo on Thursday, September 16, 1999 - 06:49 pm: Edit|
Pastry chefs ought to stick to their side of the river and chefs to theirs, ever eaten seriously good, innovative desserts made by a chef? Why try to do it the other way around?
Schuster, bleib bei deinen Leisten.
Payards venture into the lunch market is dictated by greed. I can't wait to see what he is going to show in Vegas in Nov.