It’s interesting to me how in just about EVERY professional industry, only staying in a position for three months is considered a sign of being unreliable and flaky. BUT, in the restuarant industry, flaking out on a job after three months is some kind of romanticized “stint” or brief stop.

“Slamming foods”? Can we look forward to a profile on Guy Fieri’s show?

I apologize Anon, but your comment lacks the context and proper construction to help me understand why my conclusion is stupid in your opinion. Was that last sentence a question or a statement?

Anyone eaten his food? It was something new to Philadelphia. I heard he had a Beard nomination.

I got the scoop on this from some good sources in SRO…appearantely Santoro didn’t want to play ball with the the organization and quit!! Either way his food is delicious.

Suz: Mildred Street is my home of nine years, and it is a spectacular little gem. More than an alley, less than a street. No thru traffic of which to speak, save for when residents load or unload cars, and when garbage/recycling trucks are on their routes. (That’s a sight — they magically squeeze down the street, always tugging low branches of the many trees and somehow leaving them intact.)

The owner has been exceptionally friendly and cognizant of neighbors’ concerns, considering the restaurant’s kitchen backs onto our street. He’s even throwing a private block party on our street around the time of opening.

Hopefully, it’s a sign of things to come. I know we’re all pleasantly surprised about his choice of name.