Southfork Kitchen has been open for almost six months. Sussing out a summer season that looms large, I thought it might be instructive to a look at my 100 rules to see which ones were pie-in-the-sky and which ones still hold water, which ones were idealistic foam and which ones have stood up to the reality of Saturday nights.
Truth be told, the 100 rules were, in large measure, a response to gauntlets thrown down by readers. In the very first blog post, I blurted out that, in addition to no meat and no loud music, I had a 100 other rules for my restaurant-to-be. Readers were sharp and took the boast literally. Cornered, and eager to please even during those elongated and halcyon days of construction, I came up with 100 rules.