Hannah Whitaker for The New York Times
Need another dose of convincing on how tabetop matters to the dining experience?
The other day, The New York Times ran a great article by Max Chafkin, “Remaking Tavern On The Green, One Fork at A Time”.
“David (Salama) and I have been involved in every chair design, every tabletop design, every banquette, every fabric — everything,” new owner Jim Caiola told the newspaper. “All these choices are incredibly important. Each one of them creates the whole.”
And then, more specific to the tabletop selection…“Flatware is the hardest thing to choose, because people have such strong visceral reactions to it,” said Katy Sparks, Tavern on the Green’s Executive Chef, commented.
Hannah Whitaker for The New York Times
We always find articles like this that illustrate how involved – and important – the selection process is when it comes to choosing tabletop for your restaurant far more articulate than we often are. Fascinating stuff.
So, of course, Tabletop Matters!
You can read the entire New York Times article by Max Chafkin by going here: http://www.nytimes.com/2013/10/20/magazine/remaking-tavern-on-the-green-one-fork-at-a-time.html?_r=1&
