Danny Meyer is known in the restaurant world as a good guy to work for, and now three of his staffers will enjoy a sweet new perk—a column on The Atlantic‘s food channel. Editor Corby Kummer wrote in his announcement:
I’ve met some of my most-admired people in the food business at Danny’s restaurants, and so of course I’ve been hounding Danny since Day One to contribute to the Food Channel. I couldn’t be more pleased that, a mere 14 months after we launched—gestation time for, say, one of his restaurants—we’ll have not just Danny, grand master and team leader as always, but three key members of Union Square Hospitality Group writing regularly about life in their restaurants.
Kummer calls Meyer “a very good writer, as his 2006 Setting the Table reaffirmed,” but today’s offering is a less than auspicious start: four paragraphs of PR-speak (“While memorable cuisine and spot-on service are incredibly important to our success, it is the care for others and genuine hospitality that mark the core of our business philosophy”), plus introductions to the “All-Star” employee contributors. We wait to hear what chef Michael Romano, manager Mark Maynard-Parisi, and wine expert Belinda Chang have to say for themselves.
