The last time I ate at MiCo in Highland Park, we were in and out so fast I hardly had time to play my ‘perfume game’; counting: She’s wearing ‘Angel’ (demerits) while she’s clearly ‘Chanel #5′. (Always good). I usually don’t leave until a couple passes where she’s in ‘Gucci’ (or if older or brunette ‘Oscar de la Renta’ or White Linen’ pre-Labor Day) and he is awash in Aqua di Parma…(or Boucheron if they’ve been to a dressy disease-of-the-month fundraiser.) I take bets and rake in the dough if I smell a whiff of ‘Brut’. (Recently divorced /almost certainly single) But lately…pronto, demasiado! Que lastima!
@ 11:51 am on November 7, 2008
The fact ‘Angel’ gets demerits makes my day.
@ 12:02 pm on November 7, 2008
I’m a Chanel #5 girl. Have been for 30 years! Love the post, RG.
@ 12:35 pm on November 7, 2008
RG – Brilliant. How doe you feel about D&G’s Light Blue?
@ 1:12 pm on November 7, 2008
DGirl…I think it is a good choice for the young female who embodies the inherent nuance of etheral femininity coupled with an undercurrent of 21rst century savvy.
@ 1:28 pm on November 7, 2008
I am a business owner. Although I am not in the restaurant business, which I understand to be tough, you take a certain amount of risk when you open your doors. One of the risks is that some customers may demand more than others. Some customers may be profitable, others not. Some may not eat high price meals and drink a lot. Others may take too long. But, that’s the way it is. I do not think you should defend a restaurant for rushing diners. Ever. They are diners. They are customers. If you do not like your “turnover” rate, get into another business. It doesn’t matter if there are other diners in the foyer. Life is full of choices and God knows, this town is full of restaurants. And don’t bother providing a dissertation on the realities of the restaurant business. Business is tough. Nobody guarantees you record receipts every night. If you can’t provide the service, someone else will. Mico’s is not billed as fast food and, for their prices, they would do well to quit trying to treat it like a drive-through.
@ 2:07 pm on November 7, 2008
Wearing Brut is good way to remain single.
@ 2:37 pm on November 7, 2008
Mi Cocina bites. But what the kitchen turns out notwithstanding, I am not tipping a waiter to bring me food. I am tipping him for customer service. I don’t demand that he polish my boots with the oil on his nose — in 2008, this would come off as stilted, although I confess a certain nostalgia for the gracious lickspittle of yore.
I generally tip quite well, and a bozo like this — this — waiter — thing — would get a flat 15%. And if it were a great-looking woman, well, let me tell you, missy, make that 26%.
I don’t eat Tex-Mex to have my human dignity humiliated.
@ 2:38 pm on November 7, 2008
I would be stunned silent if a waiter dropped off that sign at my table. And trust me, it takes a lot to stun me silent!
@ 3:04 pm on November 7, 2008
RG – I think I love you. But I think your assessment makes me too old to wear it. Or can I still be a young female at 41?
Maybe I should go straight to Youth Dew.
@ 3:34 pm on November 7, 2008
DGirl; Being a global goddess at any age is your secret weapon. Regarding Youth Dew: Only wear it when your White Shoulders has gone bad or someone gives you a bottle of Jungle Gardenia and you seek a pre-emtive gag reflex.
@ 3:52 pm on November 7, 2008
Shalimar and salsa, anyone?
@ 4:28 pm on November 7, 2008
Nancy’s Guerlain Paris Shalimar menu taken to a higher power: Mitsouko. Mother’s weapon of choice that made her a certifiable asthmatic child abuser each night she kissed us in our beds. One dram of that pricy potion could fumigate a rent house.
@ 4:38 pm on November 7, 2008
Don’t think I can top Mitsouko. Wait, Sea Jade.
@ 5:09 pm on November 7, 2008
Rosewood Hotels did an event that paired fragrances and food and John Tesar created a menu based on different perfumes that had undertones of vanilla, mint, pepper, etc. Sounds gross but it was pretty cool. Joyce Harris wrote about it.
@ 5:11 pm on November 7, 2008
FrontBurner® launched in March 2003, the first blog in Dallas run by a media organization. This is where the editors of D Magazine come to waste a tremendous amount of time.
15 comments
The last time I ate at MiCo in Highland Park, we were in and out so fast I hardly had time to play my ‘perfume game’; counting: She’s wearing ‘Angel’ (demerits) while she’s clearly ‘Chanel #5′. (Always good). I usually don’t leave until a couple passes where she’s in ‘Gucci’ (or if older or brunette ‘Oscar de la Renta’ or White Linen’ pre-Labor Day) and he is awash in Aqua di Parma…(or Boucheron if they’ve been to a dressy disease-of-the-month fundraiser.) I take bets and rake in the dough if I smell a whiff of ‘Brut’. (Recently divorced /almost certainly single) But lately…pronto, demasiado! Que lastima!
The fact ‘Angel’ gets demerits makes my day.
I’m a Chanel #5 girl. Have been for 30 years! Love the post, RG.
RG – Brilliant. How doe you feel about D&G’s Light Blue?
DGirl…I think it is a good choice for the young female who embodies the inherent nuance of etheral femininity coupled with an undercurrent of 21rst century savvy.
I am a business owner. Although I am not in the restaurant business, which I understand to be tough, you take a certain amount of risk when you open your doors. One of the risks is that some customers may demand more than others. Some customers may be profitable, others not. Some may not eat high price meals and drink a lot. Others may take too long. But, that’s the way it is. I do not think you should defend a restaurant for rushing diners. Ever. They are diners. They are customers. If you do not like your “turnover” rate, get into another business. It doesn’t matter if there are other diners in the foyer. Life is full of choices and God knows, this town is full of restaurants. And don’t bother providing a dissertation on the realities of the restaurant business. Business is tough. Nobody guarantees you record receipts every night. If you can’t provide the service, someone else will. Mico’s is not billed as fast food and, for their prices, they would do well to quit trying to treat it like a drive-through.
Wearing Brut is good way to remain single.
Mi Cocina bites. But what the kitchen turns out notwithstanding, I am not tipping a waiter to bring me food. I am tipping him for customer service. I don’t demand that he polish my boots with the oil on his nose — in 2008, this would come off as stilted, although I confess a certain nostalgia for the gracious lickspittle of yore.
I generally tip quite well, and a bozo like this — this — waiter — thing — would get a flat 15%. And if it were a great-looking woman, well, let me tell you, missy, make that 26%.
I don’t eat Tex-Mex to have my human dignity humiliated.
I would be stunned silent if a waiter dropped off that sign at my table. And trust me, it takes a lot to stun me silent!
RG – I think I love you. But I think your assessment makes me too old to wear it. Or can I still be a young female at 41?
Maybe I should go straight to Youth Dew.
DGirl; Being a global goddess at any age is your secret weapon. Regarding Youth Dew: Only wear it when your White Shoulders has gone bad or someone gives you a bottle of Jungle Gardenia and you seek a pre-emtive gag reflex.
Shalimar and salsa, anyone?
Nancy’s Guerlain Paris Shalimar menu taken to a higher power: Mitsouko. Mother’s weapon of choice that made her a certifiable asthmatic child abuser each night she kissed us in our beds. One dram of that pricy potion could fumigate a rent house.
Don’t think I can top Mitsouko. Wait, Sea Jade.
Rosewood Hotels did an event that paired fragrances and food and John Tesar created a menu based on different perfumes that had undertones of vanilla, mint, pepper, etc. Sounds gross but it was pretty cool. Joyce Harris wrote about it.