My Life as a Foodie |
Food I like, restaurants I go to, restaurants I want to go to, recipes I have made or plan to make, and other foodie adventures. |
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I don’t know what it is about Tom Colicchio, but I swear he must have stock in Morton’s Salt. I’ve been to a bunch of his restaurants - in Los Angeles, NY and San Francisco - and the food is always salty.
To me, salty means either poor quality or dead tastebuds. Either way, in NY even the grits were salty at brunch. That’s just odd and wrong.
The staff rocks, though, at each place I’ve been. And the manager in NY told me to go into the LA location again and ask for his friend, and say no salt. :)
Get the donuts. They rocked.
