Jul 5, 2011 5:51 PM
It was a few hours before Southfork Kitchen was to open for the first time since a fire on the Saturday of Memorial Day weekend, and it was high time for finishing touches. As staff polished wineglasses in the dining room or prepped organic vegetables in the kitchen, the owner, Bruce Buschel, was putting in a partition—re-purposed wooden planters—between a table and a service station.
The scene last Thursday—the start of the holiday weekend, the midpoint of the summer season—was promising: there were 61 dinner reservations “and a pretty nice walk-in” crowd expected at Southfork, which serves sustainable seafood and produce. “Over the weekend, it’s closer to 100,” Mr. Buschel said, so he was hoping for a relatively stress-free reopening.
“Stress-free” is hardly what the summer of 2011 has been for Mr.... more
The scene last Thursday—the start of the holiday weekend, the midpoint of the summer season—was promising: there were 61 dinner reservations “and a pretty nice walk-in” crowd expected at Southfork, which serves sustainable seafood and produce. “Over the weekend, it’s closer to 100,” Mr. Buschel said, so he was hoping for a relatively stress-free reopening.
“Stress-free” is hardly what the summer of 2011 has been for Mr.... more
