I've long suspected that part and parcel of the modern restaurant/bistro/nightclub biz is constant change. It's like a standard business plan: "Do" one decor to attract titillation-seeking customers, then, when patronage drops off (seems like about a year, average), close up, redecorate, change "theme," or sell out (probably tax advantages there), and "do" another with a different "exciting" theme to re-titillate the fun-seekers.
The few constant hangers-on seem to be Italian restaurants and the little diners that serve good ole home-cookin' style food with HTG gravy and also what I call "chop shops." You know, steaks and chops and maybe sometimes with a bar --not the chop shops that involve vehicles.
Yup.
Red-checkered tablecloths and good ribeye steaks.
That's the ticket.
Terry, 230RN
