Reply to Bread Furst - is hard, burnt bread the new thing?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]If Bread Line had opened as poorly as Bread Furst did, it certainly would have failed. The service would have completely alienated the business lunch crowd. [/quote]

Wrong again.  I ate there in its opening months and for some years afterward.  [i]Excellent[/i], highest quality food, served with brusque and sometimes surly attitude.    Mark had then, and still kinda has, a zero fucks given attitude to whiny or complaining customers.   I admire this.   The food's great.

For those who can't handle it, I know that Giant bakery makes some really squishy, soft crust "baguettes" that are ~ 3 for $2.[/quote]

Actually, he has a "zero fucks given attitude" (wonderful turn of phrase, PP) toward customers who compliment him as well.  Years ago at the original Marvelous Market in Dupont Circle, I told him that I loved the white bean spread.  His response:  "Yeah, well, you're the only one."  Another merchant might have said this in an emphathetic tone, perhaps with a sigh of solidarity, but Furst said it in an accusing way -- as if I was responsible for not ginning up sufficient enthusiasm for the white bean spread among other customers.  I didn't really need or appreciate the attitude, so I figured out how to make my own white bean spread. When guests compliment me on it, I say "I'm so glad you like it."   [/quote]

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