A one-man restaurant?

[Jenise]

Apparently, it's possible. He's the chef, he's the host, he's your waiter, and he makes you obey the rules! Check out the fun comments on Yelp.

http://www.yelp.com/biz/the-grouchy-chef-mukilteo

Jo Ann, Mike Wolinsky, either of you been?

Few years ago, we had dinner at Friday Harbor-not far from you Jenise- at a place called Mamou's (not sure if I spelled that right). It was almost a one man deal with the chef who did pretty much everything except clearing the tables. The evening before that, we had unknowingly wandered in hoping to get a bite. Imagine our suprise when the chef who was seating the clientele askd us brusquely if we had made reservations. Of course we had not. With a cursory wave of hand he shooed us away, with a brief explanation that since he was pretty much a solo act he cannot accomodate walk-ins. Initially irritated, we nick-named him the "chef-Nazi". But we got his point and later made reservations for the following evening. We enjoyed a great dinner and even hung around to have an intimate chat with the chef (an immigrant from Syria). He remembered having turned us away the night before and once again explained his reasons. It was a memorable evening.

[Jenise]

This kind of thing can be an experience. A fave spot in White Rock (BC, just over the border from me) is presided over by a French couple. He cooks and she does everything else, and it gives the space an intimacy and personal touch that having just one other employee around would ruin. From the kitchen, if it's not full, the chef will toss out rejoinders to your conversation in his beautiful french accent. Must be fun to watch someone try to manage that all by themselves.

Never heard of it or seen any reviews for it. Will definitely make it a destination and report back!

Never heard of it or seen any reviews for it. Will definitely make it a destination and report back!

ditto

Personally, I find the "reservations only" rule a bit irritating. Of course, if it's a small restaurant (and obviously a one-man resto would be), you'd probably have to make a reservation in order to get a seat. But I don't think there should be stigma attached to poking your head in a place to see if they can accommodate you. If they can't, then oh well - you took that chance by not making a reservation, and should have a contingency plan. If they can, great, they just made extra money on a slower evening.

On the flip side of that, I DESPISE when restaurants have a "no reservations, only walk ins" policy. This is such crap - as if I'm going to wait in line for over an hour to be seated. I've been to a couple restaurants like this for family occasions (where I wasn't allowed to pick the place, unfortunately), and it's brutal. I've even seen people order and eat appetizers in the waiting area!

It's all about balance. Though, admittedly I say that about most things in life

This kind of thing can be an experience. A fave spot in White Rock (BC, just over the border from me) is presided over by a French couple. He cooks and she does everything else, and it gives the space an intimacy and personal touch that having just one other employee around would ruin. From the kitchen, if it's not full, the chef will toss out rejoinders to your conversation in his beautiful french accent. Must be fun to watch someone try to manage that all by themselves.

Reminds me of the descriptions of the French and/or Italian truck stops that I read about, I want to say in Waverly Root's books of those cuisines, that are just wide spots in the road, maybe with communal tables under a tree with carafes of pastis or whatever, where the wife or husband cooks and the other serves. Only open in the morning and through lunch serving the drivers.

[David M. Bueker]

There used to be a one man, one table, one sitting (10 people) place in Philadelphia called Studio Kitchen. Shola was one of the most ingenious chef's I have ever come in contact with. I managed to go there three times with Beth Sheligo, Joe Huber, Mark Squires and other assorted NJ/PA folks. It was always a great food (and wine - BYO!!!) experience.

On the flip side of that, I DESPISE when restaurants have a "no reservations, only walk ins" policy. This is such crap - as if I'm going to wait in line for over an hour to be seated. I've been to a couple restaurants like this for family occasions (where I wasn't allowed to pick the place, unfortunately), and it's brutal. I've even seen people order and eat appetizers in the waiting area!

I agree with you, I really dislike it, as well. Or restaurants who won't make reservations for less than six, or when you walk into a restaurant and it is totally empty and they look you in the eye and say, "do you have reservations?" One time I smiled, pulled out my cell and said, "stand by, I will make one now!" We were promptly seated, and at a great table.

However, with the subject restaurant, I think I can understand his reservations only policy. He is only one, so like the chef in Friday Harbor, he has his reasons that probably keep him sane!

When I play that role, the guests do the dishes.

I ran a one man B&B and didn't require reservations so long as the vacancy sign was out.