Danny Meyer

Corporate glossy version of the restaurant trade

This is pretty light on any of the blood and guts behind the scenes of the restaurant business but does have its points in terms of the psychology of customer interaction and the selection of employees for your business. Meyer's 51 percent rule of hiring people who bring a greater share of emotional skills vs a lower share of technical skills (which can in most cases be taught and learned) is something of wider use beyond the food business.

For show more a more grittier, albeit fictionalized, view of the Union Square Café group see Stephanie Danler's "Sweetbitter." show less

I admit that I checked out this book mostly for the pictures. I do like cocktail recipe books, especially ones like these with nice photos. This volume does have some nice photography. However, like similar books, this is a book to look at, not one to really try to replicate the recipes. Unless you have a generous budget and you live near good farmers' markets (or better yet, have a Whole Foods nearby), you may not be able to make many of the recipes featured. This is because the recipes show more constantly asked for pricey high end liquors, infusions in said liquor often made with rare items, and fruit that in some locales may be unheard of. I am not saying that may be a bad thing. After all, this book is a collection of recipes from a group of high end New York City bars. But outside such a locale, it may not be as practical a book. While I do agree with the maxim that one should aim to have the best ingredients possible to make a good cocktail, I also believe you should not have to break the bank. So, overall, a pretty book to look at, but if you are looking for an actual practical book to make a casual cocktail at home, without breaking the bank, there are other choices. show less

I've had this on my shelf for I don't know how long and finally started to read it a few weeks ago. It's a quick and fast read that took this long only because I didn't have steady reading time on vacation. I think I was especially curious to read this now due to the new Shake Shack opening on my corner, although I don't think I've been to any of his restaurants. I work at NYC & Company, which Meyer references frequently throughout the book in the context of his work after 9/11 and for the show more restaurant committee. In fact, I think I got his book at the office.

I like how Meyer's family history shaped his leadership and business goals - how they helped him to be who he is. While there's a lot of focus on the opening of Union Sq Cafe, it's nice to see the other issues that went into Tabla, Eleven Madison Park, etc. all of which are familiar on the NYC restaurant landscape. Due to the time that had passed between the restaurant openings and the book, Meyer had tme to reflect on the challenges and therefore I think his writing on them was different than it would have been if this book was written immediately after any of the openings.

I'm also interested in Meyer's philosophy on hospitality as it connects to my own work in the industry. A great read. show less

I miss the Union Square Cafe! When I lived in New York I went there about once a month, thanks to media reps. This cookbook is true to the restaurant's spirit and, if you follow them, the dishes taste like you remember.