and corn, and a balanced vinaigrette that features.
Complaining about wait times."People have to understand that a lot of restaurants are short-staffed.
If you have to wait, just be patient don't start complaining that there are a ton of open tables.Not all tables can be used and there may only be two servers working.".— Stephanie in Delaware.
"Please be patient with us!Staffing is a nightmare right now, and everyone is eager to go out, so if things are slower or we don't offer the same menu item that we did in the past, it's mostly because we simply can't do it right now.".
— Sara in New York.
"People will get mad that you may be out of something, but often it's not the restaurant's fault—it could be the venders.One 3-inch strip of lemon zest.
1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick.Vanilla ice cream, for serving.
In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.Reduce the heat and discard the flavorings.
(Editor: Powerful Cameras)