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Bluff City Love Stories

Love is in the air, so they say every time Valentine’s Day rolls around, but isn’t love always in the air? At least, we find that to be the case after delving into these three Memphis couples’ love stories. With class president battles, spilled spaghetti, and flutes and pianos, these stories are, dare we say, better than any rom-com.  

Patrick + Deni (Photo: Justin Fox Burks)

Deni + Patrick

Patrick and Deni Reilly are at work together every day. Patrick is the chef and they’re both owners of three restaurants: The Majestic Grille, Cocozza American Italian, and the upcoming Cocozza American Italian location in East Memphis.

They remember when they met. Patrick, who is from Dublin, was general manager at the Gibson Lounge at the old Gibson Guitar Factory. Deni, who is from New Jersey, worked with DoubleTree hotels. Sean Costello introduced them at his concert in 2001 at the Gibson Lounge.

“I was pretty smitten,” Deni says. “I thought he was pretty cute.”

“I said we should go out to lunch sometime,” Patrick says. “And she leaned over and kissed me. And I said, ‘Or maybe dinner.’”

“I gave him my number,” Deni says.

They began dating. Deni remembers when her parents visited Memphis and met Patrick for the first time. Her mother told Deni’s sister, “She’s in love.”

“I was headed in that direction,” Deni says.

“It’s one of those things,” Patrick says. “We were friends for a while. Then we dated for awhile. We broke up for awhile. I was divorced and I was really gun-shy about another relationship, so it took a minute. I don’t know when I knew, but I knew when I made that commitment. And that was a couple of years later.”

Popping the question backfired at first, Patrick recalls. “I had a plan. I was going to propose at McEwen’s.”

He was all set to propose. “I had the ring, which my friend Suzanne Hamm helped me pick out, and I had it all arranged in my head.”

They went to dinner. “But for some reason they kind of rushed us out. They dropped the check on us really fast.”

So, Patrick didn’t have time to propose.

And, Deni says, “I also spilled spaghetti sauce all over my shirt.”

Patrick then came up with Plan B. The Christmas tree was still up at the Peabody Hotel, so he suggested they have a drink in the lobby. He thought that would be “a fun romantic spot” to ask for Deni’s hand.

But, he says, “There was a fire alarm or something and 200 people in their pajamas with blankets in the lobby. It was so strange. We ended up going home.”

“He lit the fire and some candles, took the ring out of his pocket and said, ‘Here,’” Deni says.

Patrick told her, “I’ve been trying to give you this all night.”

“I think I laughed and kissed him and said, ‘Yes,’” Deni says. — Michael Donahue

David + Holly (Photo: Courtesy David Shotsberger)

Holly + David

Music brought them together, and their music remains decades on.

“We met in piano class,” says David Shotsberger.

It was a mandatory class for serious music students on the campus of Penn State University, piano proficiency. In it, students sat at their own keyboards, listening to themselves on headphones. The professor could select which student to hear and speak to with a special headphone setup. A few keyboards away from his own, Shotsberger saw another student named Holly.   

“I noticed her, and the professor noticed me noticing her and told me — through the headphones — to pay attention to the lesson,” Shotsberger says, laughing.

That was 1993. Holly studied flute performance. David studied music composition and theory. He was a hometown guy, from right there in State College. She was from Pittsburgh. They became friends.

About a year later, they ran into each other on campus and agreed on a date. Dinner was at the then-Penn-State-famous Gingerbread Man (or G-Man). The restaurant closed in 2014 to make way for Primanti Brothers, an iconic Pittsburgh sandwich shop and bar.

Whatever David and Holly talked about on that first date stuck, and that conversation almost certainly included music. For years, the couple would talk about music, play music together, and go to shows together. Holly would travel with, occasionally sing with, and sell merch for David’s family’s traveling gospel and country group, New Life.

The two stayed together and married in 1998 at the Eisenhower Chapel right on the campus of Penn State. That was May. By July, David had selected the University of Memphis for his doctoral work and the couple relocated to the Bluff City. By then, Holly earned a master’s degree in speech language pathology and a job hunt in a new city loomed.

“ I think when you’re that young, you’re just a little bit more adventurous, maybe, willing to go do new things and go to new places when you know no one there,” she says. “So, moving to Memphis felt like an exciting adventure at the time.”

They stuck together, relied on each other, established Memphis as home base, and made friends. Memphis was temporary, anyway. Who knew where they’d end up after David finished his doctorate program?

Turned out, Memphis had plans for David and Holly. He earned a one-year appointment at the U of M and later became the director of operations for the Memphis Symphony Orchestra for a couple of years. Holly worked as a speech language pathologist in early intervention clinics in Marion, Arkansas. David is now the creative director for Advent Presbyterian Church and directs the jazz band and teaches music technology at Rhodes College. The couple raised two children together, and Holly now works as a speech language pathologist in the Memphis-Shelby County Schools.

Memphis and music have remained constants in David and Holly’s lives and relationship over two decades here.

“For sure it’s about the people that we’ve met here,” Holly says. “Memphis has brought many dear friends that we’ve done life with for 25 years or so. They’re family now. So, that makes Memphis home.”

They still play music together and know each other in a special way that only musicians can. David says Holly is the person he’s played music with the longest, around 32 years or thereabouts.

“She’s one of the best musicians I’ve ever met in my life,” David says. — Toby Sells  

Anthony + Patricia (Photo: Courtesy Patricia Lockhart)

Patricia + Anthony

In high school, Anthony and Patricia Lockhart ran against each other for class president. Patricia won, but Anthony, to this day, claims it was rigged. 

“Now that is slightly true,” admits Patricia. “I think the principal had something to do with it. I didn’t get the popular vote, but I got the teacher vote.”

Still, that didn’t stop Anthony from asking her out once they were at the University of Memphis. “The light hit my skin just right one day,” she says. Anthony says they were distant friends and he wanted to see where things would go, so he looked up her email address in the campus directory.

“She sent her number back real quick,” he says. 

For their first date, they went to McAllister’s Deli and the movies at the Malco Paradiso. Neither of them can remember what movie they saw, but they know it was a good first date and they know it was March 2005, an anniversary they still celebrate today. “I’m forced to do that,” Anthony says, to which Patricia replies, “Oh my gosh, you are not forced; you are highly recommended to comply.”

By November, Patricia had moved into Anthony’s, and by April, Anthony proposed. A year later, they were married. “This is not a story we recommend of our kids ’cause this is just the way the cookie crumbled for us,” Patricia says. “My aunties even were like, ‘Patricia, wait five years.’ And I didn’t see the point in waiting because I knew that I was going to be with him.”

“We had fun. We wanted to do everything together,” Anthony says. “We had a great time growing and experiencing each other. It was like we were progressing together. We had a lot of firsts together.”

“If I were to give advice to people, I would say the person that you married is going to change,” Patricia says. “The Anthony that’s sitting beside me is different from the Anthony — in some ways, not a whole lot of ways — that I married, that I started dating 20 years ago. His views have changed; taste buds have changed. And it’s all about loving a person through their changes, and Anthony has seriously loved me through all of my quirky changes and mood swings, especially with hormones and having kids — all of the things.”

“Communication is definitely necessary, either good or bad,” Anthony adds. “[You need to] have an open mind and communication.”

Today, Patricia, an assistant principal and writer (sometimes for the Flyer), and Anthony, a site inspector for the Memphis and Shelby County Division of Planning and Development, are parents to four children: Eve (11), Elijah (13), Elliott (13), and Aiden (16).  The kids say their favorite parts of their parents’ marriage are their humor, how well they get along, and “the way dad looks down at mom and [she] looks up at [him] when [they’re] in the kitchen standing close to each other.” And Eve, especially, likes that she can poke fun at them. 

“We’re a big family, and we enjoy each other, like genuinely enjoy being around each other,” Patricia says. “And what I love about being a parent with Anthony is that I could walk in and be like, ‘I’m a 20 percent parent today. That’s it.’ And he’s just like, ‘Okay, I got 60, and 80 is enough for today.’”

“I think parenting definitely helps you kind of grow a little bit,” Anthony adds.

But in between parenting and working, the two also know to make time for each other, to date each other. “I’ll be at work, and sometimes being an assistant principal is extra, extra stressful,” Patricia says. “I’ll get this calendar alert and it’s him putting a date on my calendar.” — Abigail Morici 

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Food & Drink Hungry Memphis

They’re Back: Majestic Grille Weekend Brunch and Sunday Dinner

I’m on cloud nine. I ate the Crab Benedict at brunch this afternoon at The Majestic Grille.

It was fabulous. Not only the crab dish, made of toasted English muffins, sliced tomatoes, sliced avocados, poached eggs, hollandaise, and lump crabmeat, but the fact that The Majestic Grille, at 145 South Main Street, is relaunching its Ultimate Weekend Brunch as well as its Sunday Dining Service on September 16th.

Deni and Chef Patrick Reilly at The Majestic Grille (Credit: Michael Donahue)

I was at a soft opening on September 10th at the restaurant, which is owned by chef Patrick Reilly and his wife, Deni. Fare at my table also included eggs Benedict with ham and hollandaise, cornmeal crusted calamari with cherry peppers and spicy marinara, beignets, and the soup of the day — chicken artichoke with bell pepper and touch of cream. “A nice, elegant, Sunday sort of soup,” Deni says.

Chicken artichoke soup at The Majestic Grille (Credit: Michael Donahue)
Eggs Benedict at The Majestic Grille (Credit: Michael Donahue)
Cornmeal crusted calamari at The Majestic Grille (Credit: Michael Donahue)
Beignets at The Majestic Grille (Credit: Michael Donahue)

According to the news release, Majestic Grille decided to reopen Sundays “after taking a much needed year-long break in response to staffing shortages, and supply chain issues.”

The brunch will include familiar dishes as well as new dishes and elevated classics. New dishes include “Harissa Chicken Hash, a Carbonara Flatbread, and an Asparagus, Roasted Red Pepper & Goat Cheese Frittata.”

And, according to the release, the classics are “Steak and Eggs, Eggs Benedict and Shrimp and Grits. And expect some changes to these as well.”

Diners will be able to choose cuts of steak. The release continues, “Sausage has been added to the Shrimp and Grits. And the chunky country potatoes of brunches past have been elevated to elegant, crispy Brabant potatoes. A selection of sweet and savory breads and pastries from new neighbor, Hive (Bagel & Deli) will also be available as a tasty accompaniment to your meal.”

The Sunday roast is “a nod to Patrick’s Irish roots and his time spent early in his career at Michelin-starred restaurants in London. This offering, which will change seasonally, will debut as a whole bone-in Newman Farms Pork Rack served with Yorkshire Pudding, Apple Sauce, Green Beans Almandine, and Roasted Potatoes.”

Also, the release states, “A robust cocktail and coffee and tea program will complement the food offerings, including Lavazza coffees and the return of the popular Majestic Mimosas and house made Bloody Mary.”

Other highlights include a “Vanilla Espresso Martini topped with chocolate espresso beans from Dinstuhl’s located next door, a Wicklow 75 — a twist on a French 75 with Glendalough Rose Gin, and No-Mosas, non-alcoholic, house made fruit spritzers for those looking for spirit free, yet still festive brunch beverage options.”

Asked how she thought the brunch’s soft opening went, Deni says, “It was so great. It cracked me up. I was constantly running around making sure everything was set. And I turned around and the entire bar was full of our brunch bar regulars.”

Among those at the restaurant at the soft opening were “friends who now live in Hernando, friends from Marion, friends who live out east, downtown, Midtown. Everybody was so happy to be back. And we had so many people thanking us, which was so gracious. But we thank them for supporting us through all this. It’s been a wild ride the past three years.”

The Majestic Grille, which serves lunch and dinner as well as the Weekend Brunch, will now be open 11 a.m. to 9 p.m. Mondays through Saturdays and 10 a.m. to 9 p.m. Sunday. Brunch will be served 11 a.m. to 3 p.m. Saturdays and 10 a.m. to 3 p.m. Sundays with dinner from 4 p.m. to 9 p.m. both days.

For more information, call 901-522-8555 or go to info@majesticgrille.com and www.majesticgrille.com.

Anne and Pat Halloran and Patrick Halloran and Melissa Dixon at the soft opening of Weekend Brunch at The Majestic Grille (Credit: Michael Donahue)
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News Blog News Feature

MEMernet: Majestic Grille Tweeted by the White House

On Tuesday, the White House (yes, that one) tweeted examples of how the closure of the Hernando DeSoto Bridge, which it just called “the Mississippi River bridge,” was hurting the area economy.

In a five-part tweet, the White House featured quotes from West Memphis Mayor Marco McClendon, a dentist, a business owner, and it noted that revenues at Southland Casino Racing were down 33 percent since May.

One tweet featured Patrick Reilly, co-owner and chef at The Majestic Grille Downtown.

The restaurant responded with a Facebook post that reads, “thanks for shining a light … on the struggles we’re facing due to the I-40 bridge closure. Not only are our [Arkansas] guests canceling reservations, vendor deliveries are delayed and staff can’t get to and from work. All this on top of massive revenue loss from COVID. It’s time to pass President Joe Biden’s Infrastructure Plan!”

Credit: The Majestic Grille/Facebook
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Food & Drink Hungry Memphis

Cocozza Moves Inside Majestic Grille on October 9th

Cocozza American Italian/Facebook


Cocozza American Italian, the pop-up restaurant at The Majestic Grille, will open for indoor dining on October 9th.

Cocozza features red sauce comfort foods to go for walk-up pickup, straight to your car with curbside pickup, on the patio and now in person in the transformed Majestic Grille dining room. Delivery to Downtown and Midtown is planned for the near future.

Additional safety procedures, including hand sanitizing station placed throughout the restaurant, have been augmented. Also, guests can pay their bill through a QR

code.

The Cocozza management team completed the National Restaurant Association’s ServSafe COVID-19 Precautions Training: four courses that teach the best practices in takeout and reopening.

The restaurant also features an air filtration system that pulls air in from the

outside, treats it to be warmed or cooled, and then pushes it back out again without re-

circulating through the building.

Guests are required to wear masks at all times except while eating and drinking. Diners

are encouraged to make reservations by calling the restaurant at 901-523-8555.

Online orders can be placed ahead of time or day-of at www.cocozzamemphis.com and can be picked up at reserved, signposted spaces on Peabody Place at Main from your car or on foot at the entrance to The Majestic Grille. Alfresco Dining is also available weather permitting.

Cocozza is the brainchild of Majestic owner Patrick Reilly, his wife, Deni, and the team behind The Majestic Grille.


Cocozza American Italian is at The Majestic Grille at 145 South Main Street, (901) 523-0523.

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Food & Drink Hungry Memphis

The Majestic Grille Unveils New Ghost Concept: Cocozza American Italian

Cocozza American Italian/Facebook

For The Majestic Grille, COVID-19 was the mother of re-invention.

Owners Deni and Patrick Reilly have not reopened the Downtown restaurant, not yet comfortable putting staff and diners at any risk. They are, however, putting their kitchen and patio to work, but completely transformed.

On Wednesday, July 15, the Reillys will unveil Cocozza American Italian. It’s a ghost concept, a virtual restaurant operating out of The Majestic kitchen but with an entirely separate brand and identity.

“The Majestic is not really viable right now with the current state of the economy and with the absence of our main revenue sources,” states Patrick. “Not only is the business not there yet, we’re just not comfortable putting our staff at risk indoors in a dining room setting with all the unknowns. When we reopen The Majestic Grille, we want it to be the full ‘majestic’ experience that both our staff and patrons crave.”
[pullquote-1] When Cocozza (pronounced cu-COH-zuh) opens next week, diners will have three ways to enjoy. To-go customers can order, prepay, and tip online at www.cocozzamemphis.com, and pick up orders at reserved, sign-posted spaces at Peabody Place and Main in their car or on foot at the entrance of The Majestic Grille. Or, Cocozza staff (wearing masks, of course) will bring orders to patrons in their cars.

You can also enjoy dinner on the newly decorated Majestic patio. That experience is touchless; menus and payments all available on your phone.

Can we talk about the food already, please? Yes. The food at Cocozza is the food that made you fall in love with food in the first place.

Cocozza offered a media preview of some of the dishes and drinks on their menu. It was an Italian feast in two bags. These two bags right here:

Here’s everything that was in those bags. Holy moly. (Yep, even the table cloth and red candle.)

We started with the antipasti plate, natch. It was a perfect mix of cured meats, cheese, and pickles, and roasted red peppers. It’s recommended for two to share but it was plenty for three of us and some leftover.

The baked garlic bread was simple and everything you want garlic bread to be. If it was an online date, the garlic bread’s ID photo would perfectly match it IRL. Crunchy, soft, garlic-y, and perfectly cheesy.

Cocozza’s bucatini alla enzo (Italian, I suppose, for all good things put together) is big, airy noodles tossed with prosciutto, pancetta, mushrooms, peas, garlic, and olive oil.

The spinach manicotti really hits you in the comfort zone. Its secret sauce is the secret sauce. Cocozza describes its red sauce as “old school red sauce.” And it shows.

I always wondered what Henry Hill’s (Ray Liotta) meat gravy tasted like in “Goodfellas.” Remember? He’s making it all coked up while constantly checking outside to see if the helicopters were still flying over? No? Check it here at around the :30 mark.

The Majestic Grille Unveils New Ghost Concept: Cocozza American Italian

It’s the kind of red sauce that takes all day. The kind you don’t have patience for so you splash some Ragu over some ziti and — bada-bing — that’s amore.

Cocozza has that time and you can taste it right there in the sauce. It was amazing on the manicotti, the eggplant parmesan (which hits the comfort-food bullseye), the meatballs, and the pencil points (penne). I’d probably eat the red sauce on a road-weary steel belt.

But the favorite of the preview, though, was the chicken piccata. I’ve probably seen this on menus and passed it right over. Never again. It’s a sautéed cutlet with lemon, capers, and white wine butter. After Cocozza’s, though, I’m not passing on the piccata ever again, especially theirs.

The drink menu is filled with Italian classics. The Pirlo is a white wine and Campari mix poured over Pellegrino and ice. The Spaghett “has hot summer day written all over it,” says Cocozza. For it, pour a Memphis Made Junt, add Aperol, with a squeeze of lemon. You will want to do this. The Frozen Strawberry Surrender is Old Dominick Honeybell Vodka Aperol, lemon juice, and strawberry syrup.

“We’ve pulled from family cookbooks, dishes from our favorite Jersey restaurants, and American Italian traditions that Deni and her family grew up with,” says Patrick Reilly.

The Cocozza food and drink menus are full, maybe not what I thought with a ghost-concept restaurant. You can indulge childhood favorites, like fried mozzarella and ravioli. Or, get a grilled filet or baked salmon oreganata.

Either way, Cocazza is as versatile as the Reillys during this pandemic. Order it in (or sit on the patio) if you’re trying to impress that special someone. Or, order it in and get that added layer of comfort as you and yours lounge on the couch in your sweats.

Oh, the name, right. Cocozza comes from Deni Reilly’s American Italian roots. Her grandfather’s family came from a tiny town called Filignano in what is now the Molise Region of Italy where generations of Cocozza men served as mayor. Just like many turn-of-the-century immigrants, her great-grandfather, went by another name, Ferguson, when he arrived in the states, forgoing the family name, Cocozza.

Don’t forget about the Helen’s Favorite Tiramisu. It’ll be your favorite soon, too.

For more information, look ’em up on Insta, Facebook, and Twitter all at @CocozzaMemphis.  

Categories
Food & Wine Food & Drink

Majestic Grille, Celtic Crossing Mark 10 Years

Patrick Reilly and DJ Naylor have beaten the odds. Ten years ago, each started a restaurant, and today, they’re going like gangbusters. Reilly is the owner and chef at the Majestic Grille on South Main. Naylor founded Celtic Crossing Irish Pub in Cooper-Young.

As it turns out, these two men share a lot more than an anniversary. Both grew up in Ireland, about two hours apart, and each is the 10th child in his large, Irish-Catholic family. Both came to Memphis by way of Boston and Orlando. Both married Americans, and today their kids are in the same class at school.

More to the point, each signed a second 10-year lease for their respective restuarants.

The Flyer recently caught up with them to talk about crossing the pond, tricycle-friendly dining, and why restaurants fail.

Justin Fox Burks

Patrick, Seamus, and Deni Reilly; Kayla, Jamie, and DJ Naylor

Reilly: It’s funny how our lives are kind of parallel. Do you remember how we met?

Naylor: Well, back in the day I consumed a fair amount of Guinness at Dan McGuinness, which is where we met. You would drift in at about 10:30 p.m. for a quick one. During your shift, I might add — isn’t that right?

Reilly: (Laughing) That’s very true. I used to have an old Nextel phone, and it never did work at Dan McGuinness. So if they were trying to get a hold of me, they would call John Moyles behind the bar.

Naylor: And here we are, 10 years later, and your son Seamus is riding his tricycle around the restaurant.

Reilly: (Laughing) I never thought I’d run a tricycle-friendly restaurant, but I do. (Pause) So how do you think you made it to 10 years?

Naylor: My thought — and this is where I fell out with some of my partners — was that we needed to take a portion of what we made and put it back in the restaurant. This idea that you always take the money out — I think a lot of restaurants fail because of that.

Reilly: That’s what people don’t realize. The bulk of restaurants don’t fail because they aren’t making good food. They fail because they don’t have enough cash. The truth is, there are months when, for whatever reason, you don’t make any money. And you can’t live through that if you don’t have cash reserves.

Naylor: If I were to ask you to look out over the next 10 years, what do you see?

Reilly: I’ve fielded offers to run other restaurants, but I’m reluctant. If I do another project, it has to be a step up. I’ve spent so much time and energy and emotion on the Majestic. If I did something new, it’d have to be just right. How about yourself?

Naylor: We’re looking to become more family-oriented. More of a restaurant, a place where families can come for lunch or brunch. Maybe not as reliant on that business that comes in after 11 p.m. on a Friday or a Saturday night. We’re also looking to become a better neighbor.

Reilly: That’s what I like about running a restaurant: It never gets old. It’s always changing, the parts are always moving.

Naylor: And when the day’s over, it’s over. You can have a big night, and it’s busy, it’s crazy. But at the end of the night, everybody goes home, everybody gets fed. And then the next day, you start all over again. It’s a blank canvas. It’s a new opportunity.

Categories
Food & Drink Food Reviews

Breakfast Burger at Majestic Grille

Breakfast Burger at Majestic Grille

The Majestic Grille has given me another reason to love brunch. The first is their Majestic Mimosa, which is a bottle of bubbles and a carafe of orange juice. The second reason is the Breakfast Burger — fried egg, crispy bacon, melted cheese, and a gloriously medium burger. Heavenly. There’s crunch, velvety smoothness, and richness. Be sure to ask your server to have the kitchen make the yolk runny. The silky gelatinous texture of the golden yolk is paramount to the success of this burger. Go get this now. — Michael Hughes

Majestic Grille, 145 S. Main (522-8555)

majesticgrille.com

Categories
Food & Wine Food & Drink

Plates & Updates

What does Chef Ben put on all of his tomatoes before they leave our
kitchen?” This was Grace restaurant’s Facebook update on October 28th.
The person who answered correctly was promised a $50 gift
certificate.

Over 200 guesses (ranging from sea salt to mini cucumbers), one
hour, and one hint later, someone finally got the right answer:
gastrique. Since then, chef/owner Ben Vaughn has been doing food and
wine trivia giveaways about once a week.

Christiana Leibovich, who participated in the tomato quiz, was
endeared by it. “It made me feel like they were fun, and I liked
connecting with the owner/chef,” she says.

Vaughn also updates with pictures of dishes, specials, and general
restaurant info. “It really creates fan ownership for Grace,” he says.
“When customers come in for lunch or dinner, they kinda already know me
and feel like it’s their place.”

The user-friendly formats of Facebook and Twitter have made them
especially popular with restaurants. David Lindsey, director of
marketing for Sekisui, Inc., says, “With Facebook and Twitter, we don’t
have to give away anything to gain fans. The effects of viral marketing
that are built into social networking sites do the work for us.”

Deni Reilly says that when she first created the Majestic Grille fan
page, she sent it out to just her group of friends. Those friends sent
it to their friends and so on. “In a few days we had hundreds of
members that I didn’t know,” Reilly says. “The people who sign up as
fans of your page are genuinely interested, so you’ve already got a
built-in target audience.”

Reilly says she was hesitant about using Twitter at first. She says,
“I figured, other than my mother, who really cares that much?” After
some research and requests from her guests, she added Twitter to the
marketing plan but in a very specific way. “Every morning, we tweet our
lunch or brunch specials and, in the late afternoon, our dinner
specials, and people love it.” Reilly says.

What Lindsey appreciates most about Facebook and Twitter is that
most any restaurant manager can learn to use the services in about five
minutes. “It doesn’t cost anything, and I don’t have to provide tech
support,” he says.

Colleen Couch-Smith and Ben Smith of Tsunami like having the ability
to get feedback on things that are in the works. “It gives us a good
audience to sound off ideas to as well as a place for our customers to
have a voice,” Colleen says.

The folks at the Cove credit its Facebook page for helping people
become aware of their specials and promotions, but, like the Smiths,
they’ve really benefited from the feedback they receive on Facebook.
Mike Grabman, “the really tall bartender” who updates the bar’s page,
says, “It gives the customer a unique opportunity to communicate their
wants and desires for what the Cove should be. It is as much their
place to hang out and feel comfortable as it is our place.”

Christopher McRae, owner/operator of Main Street Hound Dogs and the
“best-looking purveyor of hot dogs, fresh squeezed limeades, soups and
hot drinks on the corner of Union and Main,” uses Twitter to better get
to know his customers. He got the idea from a New York Times
article his sister-in-law sent him. “I have found Twitter to be an
almost playful way for me to interact with my customers. I can look
them up and learn more about them,” McRae says.

It will be interesting to see where the social media revolution
takes the customer/restaurant relationship in the future. Ben Smith
jokingly contemplates adding a “reality TV” element onto Tsunami’s
Facebook page.

“I think that people get a vicarious pleasure,” he says, “from
watching other people go through the hell of running a restaurant.”