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FLASH IN THE PAN: LIFE AND DEATH OF AN AMERICAN RESTAURANT
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FLASH IN THE PAN: LIFE AND DEATH OF AN AMERICAN RESTAURANT

3.71 of 5 stars 3.71  ·  rating details  ·  34 ratings  ·  8 reviews
An amusing, cautionary tale about a New York restaurant, from the dawning of the idea to the day the lights went out forever. For a brief, shining moment in the early '90s, The Falls was the ultimate hangout--sparkling with the presence of movie stars and models, written about in all the gossip columns. In this chronicle of its meteoric rise and fall, Blum captures the dre ...more
Hardcover, 304 pages
Published November 1st 1992 by Simon & Schuster
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Mike Zyskowski
An airy if overlong behind the scenes look at the birth and death of a HOT NYC restaurant in 91/92

Blum's style is interesting . . . SmartAss-ian, sarcastic, playful, biting and informative. And every once in a while he slips into a Chuck Palahniuk mode with lines like "On graph paper, the customer-per-night chart of The Falls looks something like a Black Diamond slope in Aspren". Lots of punches, but seems like lots of punches were pulled as well . . . I get the feeling LOTS of dirt was held bac
...more
Nicholas Aune
From a biography about the rise and fall of a chef to a novel about the rise and fall of a restaurant. I would love to recommend this book, but I think I have the only copy in the tri-state area.

To the reader of this review:
Have you ever worked in a dying restaurant? Have you ever eaten in one?
If so, something in this book will make you laugh out loud.

Blum tells the story of a poorly conceived restaurant for the stars with a half baked menu and an always baked owner. When the supermodels stop co
...more
Kimberly
I thoroughly enjoyed this book. It was well-written and researched with as many details as the author could bring together to show the rise and fall of a NYC restaurant in the early 90's. The personalities at play - and at odds - with each other were fascinating to try and figure out. This is high on my list of good books about restaurants.
Steven Tomcavage
The topic of this book was fascinating, but the style was very tough to slog through. I only made it halfway through the book before I couldn't take it anymore. It's written with the same style as a voice-over in a crime re-enactment. It's a true story, but it's written in the present tense which I find very odd. I wouldn't recommend it.
Jan Brooks
An account of the rise and fall of a New York City restaurant describes how The Falls became the ultimate downtown hangout in the early 1990s, going behind the scenes to introduce its owners, investors, chefs, waiters, and others. As it turns out the restaurant is a flash...
I think maybe interesting if you're a restaurant foodie...
Hank Stuever
Immersion journalism, with some singe. Read it 20 years ago -- and notice now that it's back in print. A great study of what makes a restaurant bad. Sort of old hat now that we have all these reality shows about hotheaded chefs and clashing egos in the kitchen. But a real eye-opener back then.
Lauren
Hard to find, but it was very enjoyable to read.
craige
Feb 23, 2013 craige marked it as to-read
Shelves: wishlist
Recommended by Bourdain in Kitchen Confidential.
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