liver and onions… not so much.
as much as i loved that job, i soon found out waiting tables meant instant cash at the end of the night. so when the ground round opened in rochester, i left my pantry position. the burgers got a little fancy there, and my favorite one was the ground round with class. it was stuffed with olives and cheese. that was pretty forward for 1977. oddly, it was the ground round that got my head moving towards gourmet items.
the bank restaurant opened in 1978 and was considered fine dining. i was more than interested. i had the opportunity to learn about wine and eat even 