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Ask Me Anything: Should You Buy a Tabletop Pizza Oven?
I also answer a question I've been waiting for about restaurant service fees — and discuss the hottest peppers I've eaten.
Good Sunday morning and welcome to another edition of Ask Me Anything.
I got a question this week that I’ve been waiting to answer, about restaurant service fees! Thanks for the questions and keep them coming: When I say “ask me anything,” that means anything: In recent week’s I’ve talked about what makes a great Italian hero, how I think AI will change restaurants and how I’d fix the New York Giants. Spilled Milk paid subscribers can leave questions in the comments below or by tagging me on Notes.
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This week’s questions
That pork souvlaki looks so freakin good! It’s making me pretty hungry. But can we talk about the pizza oven? Curious....worth it? I typically will toss pizza dough right on my grill to make flatbread or even pizza. I’m intrigued by the tabletop pizza oven, but does it just become another appliance I don’t need?
Do you find yourself using it enough to give it a spot in the outdoor lineup?
Curious to hear from others as well, if you bought one, do you use it? I know quality of equipment matters as well, but are you loving the results?
I’ve read that you got your interest In food from your parents, more your dad. Does your son share your interest in adventurous food?
Is the mortadella you use on pizza with or without pistachios?
Any thoughts on California apparently banning restaurant service fees?
We just had an incredible tasting dinner at Rustique in Lyon! One of the best meals we’ve had in a long time and certainly on my lifetime top 10. Also Les Halles de Bocuse is worth checking out.
Hen of the woods growing in the yards, what is your best midwestern take on how to honor them?
Any preference between red or white miso?
What’s the hottest Pepper you’ve ever tried?