Choosing a path

Went to dinner last night at a local deli with an identity problem. The restaurant has been in business for many years and was bought 15 years ago by a couple who have decided to move from traditional deli fare, to a business featuring local, sustainable and more upscale food concepts.

Problem is, the long-time patrons have been complaining that piled-high corned beef sandwiches,  while they are still on the menu, have been cut down to size to be more sustainable. In addition local cucumbers to pickle are not available year-round here in Northern California.

What’s a restaurant to do? Well in Berkeley you schedule a forum with some well know foodies – headlined by Michael Pollan – and ask everyone what they think should happen.

I’m not sure what will happen but you can decide for yourself February 9th if you’re in the area.

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