Sublime

“It almost feels like, you must have a social media acumen, you must be savvy in this area that is adjacent to your business, but not directly embedded in your business, in order to be successful and visible,” Walsh continued. That means achieving metrics like plenty of tagged photos on Instagram and positive user reviews on the business’s listing

Of the many places I waited in NYC, by far the most memorable was Phebe’s Wine and Dine (whine and dine) on the Bowery. It stayed open until four a.m. and served four very distinct clienteles: actors from local downtown theater companies (including Michael Chiklis, who was the NICEST guy, even to the waitstaff); NYU students, who would buy a $5 pit

“Easiest job in America,” we were told.

Ernest signaled the waiter to replenish the daiquiris. Looking at my littered plate, he gave me a puzzled look. “Why’d you leave the shrimp heads? That’s the best part.” He picked one up and crunched it happily. I crunched one but not happily.

We had a nice lunch at Shake Shack near the museum—a fast-food restaurant where the meat is carefully sourced, all the garbage compostable—and I returned him smiling and full of dinosaur factoids to Anita by four.

Chilean sea bass? Trendy. Expensive. More than likely frozen.