Ahead of the Curve
It figures. I do a post about delivery food in Manhattan a week ago, and today the entire New York Times Dining Section is about... well, I'll give you three guesses.
I wouldn't have thought that the Times dining desk reads Frost Street, but now I'm not so sure. Personally, I think the Times is not approaching the phenomenon of delivery from much of a critical distance. Half the restaurant meals in the New York area are made for takeout. Delivery boys are praying for rain to buoy their three-dollar-an-hour wages. Why am I the only one who has a problem with all this?