Salt-Lick

Sunday night we decided to sit at the bar at a restaurant we have frequented over the years on the Upper West Side.
I don't like to write negative things about restaurants, because I do not like it when my restaurants are not written in a positive way. (I take it very personally!)
That said, I am only going to say that this joint is in the 70's between Columbus and Amsterdam Avenues and it has the writing on the wall, DOA....

The place has been popular for years and I have always felt like the design was similar to a restaurant you would find at The Paramus Park Mall in Jersey, (sorry Jersey peeps).

We had not eaten all day and were ready for a great meal.

We ordered fried cauliflower, proscuitto and cheese fritters and crostini.

The Cauliflower was over fried and over salted. The Balls were over salted and the inside of the balls was still raw. The crostini looks beautiful and it was just placed in front of us. No one told us what each one was. The Tuna crostini was brown and on the cusp of being rancid. Each one we had to dissect to figure out what the ingredients were.

Thus far, our only high point was the two bartenders behind the bar. They were sweet, helpful and looked good.

We sat very close to where the waiters picked up their drinks from the bartenders. Every single waiter and waitress looked as if they were up drinking till 5am, wore the same uniform as they had for the entire week and were bored to tears.

Our next course was pasta and their famous meat sauce that tasted like sugar and salt. (Its just not that hard to make a great tomato sauce..... All you need is love, time and fresh ingredients....

Our meal was $122 with the tip and the moral of the story is that a restaurant is only as good as its last meal. Same goes for real estate, we are only as good as how we perform with each of our customers and anyone in a service industry should always have that on their mind-
If you don't have this ingrained in your head, you will be DOA, Dead on Arrival!