T5 Snafus: This is why (most) critics avoid…

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This is why (most) critics avoid restaurants on day one. The WSJ visits Terminal 5's new food court: "In a comic debut, kitchens around the central atrium couldn't cook hot food, because a fire alarm had cut off of gas to their stoves. Computers went down with regularity, making credit card transactions glacial...Waitstaff were equally clueless about the complex menu items they had never served or even tasted...barmen traded bottle openers and wine-fridge keys with next-door colleagues, items as scarce...as the wild mushrooms and huitlacoche (corn fungus) advertised as a quesadilla filling at the Mexican saloon Revolucion." [WSJ]For more stories from Eater, go to eater.com.

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