(NOTE: I’m all out of grocery list paper. I finally exhausted the last of the Raven Lunatic pad that my friend Shawn gave to me. If you know of anywhere to find, witty or vulgar notepads, let me know.)
Santa was good to me this year, as he tends to be. This year brought pots and pans.
Yes, I’m very excited about pots and pans.
I acquired a haul of Calphalon Unison sear and slide pans. This is Calphalon’s high-end non-stick pans endorsed by celebrity chef Michael Symon. The pans cook food evenly and release it without effort. It went right to work on Christmas morning in preparing the side dishes for dinner. More on the main course and sides later this week. In all, I received:
An 8 qt. covered stockpot
2 qt. and 4 qt. covered saucepans
8- and 10-inch skillets
A 6 qt. covered Dutch oven
The skillets were part of a holiday time special that I saw at the big names in kitchen gear (Williams-Sonoma, Macy’s, and Crate & Barrel, where The Wife shopped). The rest were acquired at a neat little gem in Waterloo, N.Y. Chef’s Outlet is actually owned by Calphalon, though doesn’t carry the brand’s flag on its store like its other shops. The acquisition was part-choice, part-need. After 11 1/2 glorious years of wedded bliss, our pans are beginning to fall apart. Teflon is scraping from the bottom of our Farberware Millenium pans, exposing metal bases. Chipped Teflon is bad enough, but add in rust and you have a not so great meal.
NOTE: I am expecting people to read the following entry and tell me that I am wrong, uninformed, missing the point, and/or a terrible human being who should spend his time eating at Applebee’s. I have braced for impact.
I know nothing about how to run a restaurant. As someone who is particular about where he eats, though, there are certain things which separate good from the rest. The men from the boys. The lion from the rest of the jungle.
A restaurant should aim for a particular demographic. A great restaurant aims for their demographic, but welcomes everyone else without pretense.
A restaurant should have a basic theme or a hook that makes them unique. A great restaurant not only has a theme, but they also have personality and energy.
A restaurant should have a menu. A great restaurant offers you an experience.
So, what am I getting at? I went to LoFo. I ate at LoFo. Alas, I didn’t like LoFo.
The audible gasps among 21-35 year old women and men with beards is expected. That’s fine. Let me continue…
Its demographic seems pretty straightforward. LoFo aims right at the heart of the locavore movement. Heidelberg Baking Company and Harrison Bakery breads. Recess Coffee. Locally sourced foods prepared fresh. Very respectable. The menu shows a strong balance between vegan, vegetarian and carnivore. It also features a number of raw and gluten-free foods. Traffic in and out of the restaurant on Friday when I visited was decidedly female, between the ages of 25 and 40. There were some bearded and tattooed men that came in from the neighboring art spaces, but the professional women who work in Armory Square make this place tick. Again, this is all respectable and our market needs restaurants like these.
Ordering was done at the counter with a paper menu placed in front of me by a rather disengaged staff member. She was not much for conversation, giving off the vibe that she could not be bothered to respond to my questions as if I should already know the answers. With two people at tables already eating and only me in line, I thought her impatience at my reading of the menu was a little much.
The lunchtime menu is pretty basic: four sandwiches, two soups and a handful of salads, plus the daily specials. An extensive list of vegetable juices and almond milk smoothies highlight a drink menu that includes looseleaf teas and small batch sodas. A breakfast menu includes eggs, pancakes, and sides to satisfy carnivores and herbivores alike. After ordering, paying and being prompted to tip by the iPad screen used as a cash register, I grabbed a table and began scrolling through Twitter to pass the time. I popped my iPhone’s camera app open to take the above photo of the interior and got an “If you do that again, you will be asked to leave” look from the snarly counter staffer. Her icy glare continued until she was sure I was reading something on my iPhone and no longer using it to take a photo.
The chicken and brie sandwich was, on the outset, what I would consider to be a perfect lunch-sized sandwich. Not too small, but not too big. Shredded chicken, pear slices and a creamy brie were served between two thick slices of Heidelberg Baking Company cracked wheat bread and grilled. The sandwich had a good flavor, thanks to the pear, but was mostly bread. A side salad of mixed greens with a mystery dressing (I asked the snarly counter staffer who told me that she would find out and tell me. She didn’t. I’m guessing miso and ginger.) filled the plate, but didn’t make up for the rather paltry portion of chicken. It made me wonder what the $9.50 was paying for.
The chorus will say that I shouldn’t look at the price tag. They will say that I am supporting a local business that is supporting local businesses and, sometimes, that costs more. Trust me. I get it.
The Honey Bear smoothie proved to be the highlight of the meal. Served in a pint-sized beer glass, the smoothie was a balanced blend of peanut butter, almond milk, banana, honey and cinnamon. It had bite. It had sweetness. It was creamy. It was $6. It was the best thing placed in front of me.
A steady trickle of customers made their way into LoFo during the 30 or so minutes I was there. It was fun to watch the snarly counter staffer interact with the loyal regulars and treat the first-timers like, well, like she had treated me.
As far as concepts go, LoFo is good. It could probably be strong. It joins local mainstays like Alto Cinco, Empire Brewing Company, Dinosaur Barbque, and Riley’s (among others) in promoting the idea of eating where you live. It has a loyal base of supporters and good for them. But, to me, it seems like it’s trying too hard. It wants to be the cool, different kid in the Armory Square mix of bar-restaurants and fine dining, but it doesn’t know how. It wants to be Open Face or the Beer Belly Deli but it’s still developing its niche. It wants to be in Syracuse, but it needs Syracuse to think more like Ithaca. It wants to branch out and spread its message, but it treats new customers like locavore luddites that take up space better suited to its wheatgrass slurping twentysomethings.
“It is cool and different,” they’ll say. “You just don’t get it. It’s not for you.”
And that might be the problem.
Maybe LoFo isn’t for me and my ilk. Maybe it’s just for the people in their loyal fanbase who “get it.” And that might be why the crowd was cozy and small at LoFo, while the lines at other establishments in Armory Square were out their respective front doors.
Maybe I am too old for LoFo. Maybe I’m just a cranky, curmudgeonly jerk. Maybe this was a snapshot of an off day at LoFo.
Maybe I wanted a relaxed lunch and, instead, got a wheelbarrow of attitude.
Maybe I’ll learn from my mistakes and go to one of my regular haunts next time.
LoFo is located at 214 Walton St. in Syracuse’s Armory Square district near Onondaga Creek. It is open Monday through Saturday for breakfast and lunch. Lunch for one was $16.51.
I’m currently writing on a MacBook Pro. I have an iPhone and iPad. I’ve converted probably a half-dozen friends and more students than I can count to the Cult of Mac. That said, Google is one of those stories that intrigues me greatly, from their products to their corporate culture.
Catching my eye recently was an article in the March 2013 edition of Bon Appetit that focused on Google’s commitment to providing their staff healthy dining options. The underpinning was the idea that they demand a great deal from their employees and healthy foods in the cafeteria reduces absenteeism and maintains productivity. From the article:
Though the cafeterias feature their share of decadent offerings (like crispy pork carnitas and butterscotch-pecan-cookie pie), they’re also strategically designed to “make it really easy for people to make healthy choices,” says Scott Giambastiani, Google’s head chef. Borrowing from the field of behavioral economics, Google’s tactics specifically encourage healthy eating.
People lost their collective minds when Condé Nast shuttered its cooking magazine Gourmet. I was a subscriber and while I found it useful, I had greater regard for Bon Appétit. Towards the end, the content was difficult to differentiate. Gourmet had more poetic writing, reflecting the voice of its scion Ruth Reichl. Bon Appétit has stepped up its game since the publisher went to one magazine, redesigning its pages and improving the quality of writing.
I still receive BA in the mail, though I am more apt to read it on my iPad. (Simply, the mail goes into the kitchen and dies there most days. I have bills, campaign mail, traffic tickets and other crap that has been there for a while.) Tonight’s dinner came from the newly-received August 2012 issue. In a week where I’ve been trying to use up some stuff in the house, this allowed me to burn some chicken thighs in the freezer and use up the rest of the wine in my fridge. Continue reading Tuesday dinner: Chicken, asparagus and wild mushroom stirfry→