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I used to live on the same block as her restaurant (Tawla) and only went once (despite eating out pretty frequently). The concept - upscale Mediterranean - just
by 2arrs2ells 8y ago
I used to live on the same block as her restaurant (Tawla) and only went once (despite eating out pretty frequently). The concept - upscale Mediterranean - just didn't resonate. There's a similar restaurant across the street serving upscale Burmese that seems to be doing really well.
That said, a friend who runs one of my favorite places in SF posted this article to Facebook and said it's really spot on. Diners expect food to be cheaper than the labor market permits.
- boulos 8y agoThis is part of the reason that “service included” places don’t pass it through to the menu prices. It’s a mistake to be the only ones doing it (the Bauer review I linked to above just quotes the prices directly, “nobody” mentally compares by adding/removing the 20%). Since you lived nearby, I always felt that the location was unlikely to succeed. Is there actually a lot of foot traffic there?
- 2arrs2ells 8y agoOrenshi Ramen, Burma Love, and Shizen all opened in the past few years and seem to be doing really well. On the other hand there’s a spot between 14th & 15th on Valencia that went through 3 restaurants in 3 years. The places that are succeeding are all second or third efforts - maybe experience really pays off?