A notice pops up in my email just about every day announcing the arrival of some new fro-yo stand. Is there really a demand for all this? If so, what's driving it? And what the hell's wrong with ice cream?
In other words, how many of these places will make it?
Results from last week, in which we asked about the best new restaurants so far this year:
Well, the comments were rather sparse, in part because (as Worzel Gummidge pointed out) we're still in the third quarter (although that's not quite how he put it). Of course, us Observer slugs must submit 'best ofs' at the end of July for a September publication, so it only seemed fair to ask.
Anyway, the clear winner was Chapman's Chile Kitchen--if only because most other nominees didn't fit the criteria...although the place deserves some attention.
Sorry Five-Sixty. Sorry Bella. Sorry Cadot.
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