Chefs rework their menus all the time, but when a popular dish is discontinued, the diner feels left in the lurch, says The New York Times. Chef Michael Lomonaco (Porter House New York) got a mouthful after he took an oven-roasted chicken off his menu: "[The customer] called me out in the dining room and dressed me down. He said, 'I eat in all the best restaurants in New York and you have the best roast chicken,' and he gave me arguments why I shouldn't take it off." The roasted chicken soon returned to the menu. [NYT]
[Photo: Evan Bench/Flickr]
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