Marcy Carriker Smothers

What I’ll Do For Love, Er, Food

Jim Poris, senior editor of Food Arts magazine commented last week at the Culinary Institute of America’s World of Flavors:
“People are willing to suffer for great food rather than dine in comfort with mediocre food.”
I agree.
Great food doesn’t always mean fine dining and white tablecloths. Great food is sumptuous whether it’s a gyro from the food court or Thomas Keller’s signature salmon tartare.
So while I have joined the legions of David Chang’s fans and set my iPhone alarm for 10A every morning to attempt securing a reservation at Momofuku Ko, I am just as likely to “suffer” for other great food, too.
Last month I stood outside in the hot sun for thirty minutes to get a Pink’s hot dog in Las Vegas.
I’ve killed an hour staring at the aquarium at Yank Sing in San Francisco until a table became available for dim sum.
I have shuffled my shoes in the saw dust for an eternity at Philippe’s in Los Angeles for the famous “French dipped” sandwich.
I’m not a particularly patient person. I’ve settled for mediocre countless times.
But the older I get the more I embrace the notion that good things do come to those who wait.
Or suffer.

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  • Reply
    November 18, 2009 at 7:12 pm

    Love Phillipes!

  • Reply
    January 11, 2010 at 11:45 pm

    I would not wait for a Pinks hotdog. I was not impressed at all. To me it was just an over priced hot dog. I think the one in LA at least has the history behind it.

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