Nothing screams artisan or handcrafted
food like a flannel-shirted, tattooed server. Remove the pageantry from
the building, please, and just give us the weird cuts of beef or spruced
up hot dog served alongside a Prohibition-era cocktail.
I’d learned through an accidental slip of
the lip that pastry chef Summer Genetti left The Palace this summer.
She’d been a star at that fine-dining restaurant, and leaving was a
tough decision. But for a young woman who’d started
soaring ahead in her career soon after she started at age 18, the focus
it had taken to get to the top was taking a toll. She’d grown up at
work, in the kitchen, putting in an incredible number of hours and
missing her twenties almost entirely.