Last week my neighbor and haircutter extraordinaire Tom M. were talking about restaurants. I always like hearing what he has to say because he owned a Fells Point bar in the '70s before he became Baltimore's best colorist. (Yes, of course this is my natural color.)
He still has lots of friends in the restaurant business so he knows stuff, like the fact that the owner of Zorba's in Greektown goes to New York on Thursday to get fresh fish.
Anyway, we ended up discussing how some of the area's best-known restaurants, which have excellent food, are no longer attracting younger people, even ones who have money. ...
They may go with their parents and enjoy their meal because the food is very good; but when they are on their own, they don't want to eat where their parents do.
This is a relatively new phenomenon, isn't it? It must be or restaurants wouldn't have survived as long as they have. The way things are going now, some restaurants will be dying out when their current generation of customers does.
But how does a restaurant make itself appealing to a younger crowd without changing the very things that have made it so popular in the past -- and without alienating its current customers? If I knew that, I could make a fortune as a restaurant consultant.
(Jed Kirschbaum/Sun photographer)