One of the things that always surprises me about Keller’s, the topic of my column in this month’s magazine, is that the food has remained consistently good. I have not noticed much difference between what it tastes like today and what it tasted like when I first ate there in the mid-1980s.
The fries will be a little soggy sometimes, but the burgers taste the way they have always tasted. This is an amazing achievement, for consistency is the hobgoblin of the restaurant business. Employees change, bosses change, recipes change, vendors change — all of which work against making the food taste the same every time. In fact, McDonald’s great success in its early days was achieving this sort of consistency, which was almost unheard of for a restaurant that didn’t cost a lot of money.
The other thing I love about Keller’s? When new people find it. Wamre and I had a big smile when this ran in the Observer, because the writer nailed Keller’s exactly. "… my food arrived. And it was glorious."
And there is always this YouTube, if you still have doubts.
