“Do you know a guy named Michael, um, Gristini, I think?” asked Charles Reed, chef and partner at Henry’s Place, the upscale-casual restaurant opened last month in the old Mike Best’s Meat shop on Rudy Lane.
“You mean Michael Grisanti,” I clarify, adding, “He’s one of the guys who deserves much of the credit for starting the modern restaurant scene here.”
“Oh, cool, because he really liked our food,” Reed said. “He said my pork chop was better than the one at Jack Fry’s. I took that as good.”
You are correct, Mr. Reed. Any time the man whose restaurant, the venerable Casa Grisanti, closed in 1991, says one of your dishes is better than a creation of Jack Fry’s chef Shawn Ward, that’s saying something. Even if you don’t know who he is.
