Youâre funny! I never thought of that, but yes, I suppose it is. 
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Doesnât seem like it would make a very good sandwichâŚ
It the fact that that is necessary speaks to a weakness of the component to me.
A subtle complaint, admittedly, as you can just trash the unsatisfactory bites of the dish, but I have a personal preference for eating things that are portioned properly or good enough to take home leftover and eat on their own.
Itâs always been nicely and consistently cooked when I had it.
Also, Iâm not a big meat eater, so there is usually meat to take home if I order a meat dish. And Iâm pretty sure my son doesnât care if I ate all the yoghurt and herbs and peppercorns, so no worries there.
Well if they had a note on the dish that said it was cooked for parents who donât eat meat to take meat home to their kid I would give it high points although I wouldnât have ordered it, as I donât have kids, and I eat meat.
Seems to speak to consistency issues if they messed it up today then. Most unfortunate.
But itâs only a $14 dish so frankly itâs so low-priced itâs various faults are kind of easy to overlook I suppose.
This made me laugh.
The best part is, there are so many different ways you could be laughing at it. 
I will say that Destroyer feels somehow incredibly LA. Itâs the kind of place I donât feel like I see in other cities really. It would get top billing on my tour of contemporary LA culture.
I wonder if a dinner place will ever surface. Seems like jr would be completely impossible in the same location though. I hung out at Bar Nine after, rather remarkable Ethiopian estate coffees one rotation bt, and everyone was cleared out by 5 and they had to kick me out; they gave me a free croissant though. Was discussing the neighborhood with people there. Seems everyone leaves at 3:30⌠exactly when Destroyer closes. And by 5 itâs a kind of ghost town.
I figured these people lived nearby but apparently everyone commutes inâŚ
Fascinating dynamic in that little enclave.
I donât know that you can assume they [meaning the restaurantâs owners] donât care about this.
Who says they know anything about that - perhaps sheâs the manager?
Who says YOU know anything about that, for that matter - maybe it was just an allergy?
That said, you bring up an interesting point. Just what kind of rules, and enforcement of those rules, exist in restaurants regarding infected employees and their being on the job and their compensation if they are not (especially in small joints)? I am sure Micky Dâs and other large chains have solid rules and pay for sick leave, but does fucking Destroyer?
Whatever office those city inspectors that dole out the A, B, Câs are from must have rules on this [that I am unaware of, and far too lazy to look up].
Well if she is the manager that seems even worse⌠shouldnât a manager be able to know when they should take a day off?
Yeah couldv been allgeries I guess; Iâm not sure. As someone with allergies it goes both ways⌠I feel like someone shouldnât be forced to to work with such a miserable condition, but from a customer perspective it feels somewhat discomfiting.
Idk maybe I am the only one perturbed by having to hand my debit card to someone with an actively runny nose and no tissues handy. Thatâs possible. I am somewhat of a germaphobe 
(as if I didnât have enough problems).
Idk, not exactly bad enough to warrant a boycott, but just something that affected my personal experience of the restaurant.
I would also be curious about the rules. I guess in my mind if you are going to have an ethos about serving a community it seems like you should care for your own staff, sort of like how you secure your own oxygen mask before helping others with theirs in a crashing plane? I guess the point was more in reference to the earlier discussion of their whole ethos and such that people were having. Regardless of rules, I guess youâd hope they could care for the employees as much as for their nasturtium. But maybe thatâs the cost of such low prices
Who knows I suppose.
Seems like Destroyer ought to have Apple Pay
It would be cool if they had that Amazon tech and you just went inside and your phone auto synced to their app and charged you for whatever you ordered. It would fit the vibe perfectly.
I wonder when restaurants will be able to integrate that.
This was my experience with much of Jordan Kahnâs food at Red Medicine. The proportions were off due to odd plating, making it hard to actually get the right mouthful of food. It seems like they insisted on a certain kind of visual presentation that actually ended up being a disservice to the food.
Iâm reminded of the wagyu and (very long) charred ramps at Hashiri. No knife of silverware, just chopsticks, which would be totally fine if they cut the ramps. But uncut, itâs either awkward to take a bunch and tear them with your teeth (they were stringy due to the charring) or you end up taking too much or too little, which throws off the balance they were ostensibly aiming for. This is when presentation gets in the way of the dish. Food may look pretty, and ingredients may be great, but too many places donât consider how itâs going to taste and feel in the mouth vis-a-vis proportions.
On the opposite end of the spectrum, the perfectly proportioned cold lobster roll at Connie & Tedâ stands out from most other lobster rolls because it eats well of the ingredientsâ ratios. Proportions are especially important in good sushi, where great ingredients are but one of the factors.
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That already exists in SF and NY. Allset is like Uber / Lyft for restaurants. You reserve, order, and pay on your phone. Show up at the restaurant, sit down, your food comes out, eat, leave.
Ah, the future is now. Do most SF restaurants accept it?
Indeed. Glad someone else has a penchant for proportionality!
I have a family member who is a young chef. He has actually worked at a few of the restaurants mentioned on this board. They all work sick and it is indeed because most places do not offer sick pay. In fact there is a subtle pressure (or subtle threat) to show up. The awesomeness we experience in these cool restaurants does not always reflect what is going on behind the scenes. The restaurant business in L.A. is super competitive. I actually call it war. The profit margin can be shockingly low. So, places are frequently under-staffed and under pressure. Or in some cases these talented chef/owners donât know how to properly run a restaurant or are at odds with their investors. Management often takes it out on employees.
I would hope well run, well established places like the Mozza Complex provide benefits, but you canât be too sure. Some give the employees the benefit of a group policy, but deduct it from their pay check. Places like Jon & Vinnyâs are charging that confusing surcharge. They are trying to find a way to better take care of their employees.
Some establishments do offer full benefits, but mostly these are corporate type places: Hotels, clubs (Soho House), studio commissaries, hospitals, etc. But young ambitious chefs typically get bored making the kind of food these places serve. Some with a lot of drive work at these places for the steady pay check, regular hours and benefits, then moonlight at the hipper spots.
If you ask me, itâs slightly masochistic to want to work in or own a restaurant. Itâs why as much as Iâm obsessed with food (I have cookbooks on my nightstand) and love cooking, I never wanted to work in a kitchen. Waitressing was enough of an eye opener.
Obviously I have a lot to say on this subject. Itâs something I was hoping would come up. I thought it would be a good education for some in the community.
Happy eating and keep tipping!
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Not most by any means. Mostly places in SOMA and in and near the Financial District.
i think what you point out is not exclusive to l.a. sounds like the
restaurant business just about everywhere in the u.s.
One of my top 3 worst meals in LA.
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[quote=âSgee, post:113, topic:4311â]
One of my top 3 worst meals in LA.[/quote]
Actually my worst 
But if he pares it back, the food can be good. Just no more snow-in-fish-bowl dioramas and dehydrated forest everything, please! I know he has pedigree from his earlier training, but Red Medicine was the kind of place that gave experimentation a bad rap. FWIW, I like Destroyerâs website and some of the dishes sound more down to earth.
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Iâm not sure which part of my post youâre referring to. Competition is more intense in certain cities. But no doubt the treatment of restaurant workers is probably and unfortunately universal.