drew_s | Shared With: Everyone - May 14 2009 | food, drink, detroit, television
I had assumed that Chef Symon didn't spend a lot of time here, but apparently that's not the case (or it is, but he hides it well). Nice interview.
Quoted: I think it was one of those things that in the '50s and '60s it was very sophisticated to get a cocktail and a nibble. And then it kind of turned a little bit into … I don't want to say a train wreck of a happy hour kind of thing, but you know "eat a 40 buckets of wings and 25 cent beers." Which was fun when I was in college, but I think it just happened that fine dining moved away from it a little bit.
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