tag:blogger.com,1999:blog-4751805452043419723.post7978974092281204162..comments2024-03-29T00:29:24.395-04:00Comments on Off The Presses: What Drives Cocktailians CrazyRobert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4751805452043419723.post-68855487885340693872008-08-01T09:32:00.000-04:002008-08-01T09:32:00.000-04:00Robert, we came across your blog post and couldn't...Robert, we came across your blog post and couldn't agree more. It's a shame that restaurants, who offer incredible food at jacked-up prices, can't get past the vodka "-tini" explosion of the earlier part of this decade. A drink that is going to stimulate the appetite, or pair well with appetizers, is much more appropriate, and in the process, the restaurant may attract a stronger customer base that may pop in for just a drink or two, with an app, on occasion.Anonymousnoreply@blogger.com