“You must try Alain Ducasse,” declared my editor. At first, I
thought this was a cruel joke. The press was buzzing about the new
restaurant from France's maestro-chef that boasts a $2 million
interior, a $160 tasting menu, and a bill for four approaching
$1,500. Although the phone lines weren't yet open, the word on the
street was that the 65 seats a night were already booked for six
months, with a 2,700-person waiting list. According to The New York
Times, “Ordinary diners have less than a snowball's chance of
landing a table at Ducasse.”
I was clearly in another league of exclusivity. Lay eaters
wouldn't dream of trying to enter a restaurant where if you order
verbena tea they bring the plant to your table and a white-gloved
waiter snips the leaves with silver shears.
Still, I had no choice.
Via Hacker News
The author explains a technique that will get you into exclusive
restaurants quickly, even those that require a reservation. It isn't cheap,
and takes a certain nerve to do, but amazingly, it does seem to work
I just wish I knew about this earlier, if only to ask Mom just how
pervasive this technique was.
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