Bob Seward, executive chef at Brandy's in the Strip District, shows off the crab cake dinner. I'll be right back with your waters. This conversation took place at Brandy's in the Strip. But I can't begin to count how many similar conversations I've had with servers throughout Pittsburgh.
People seem to really like it.
Or, the server might ask if you're in the mood for pasta or seafood, and go from there. In every case, it's a missed opportunity for the restaurant to put its best foot forward. For the server, it often means a smaller tip. A happy customer who has been steered to something outstanding on the menu is going to be a bigger tipper. But back to Brandy's, and our first dinner there since the restaurant reopened last November.