The thing is that until the change of chef, ToastEd did really well. We'd go about once a month and it was always busy, even on a weeknight. Once it changed over, they did the same sort of thing , just nowhere near as well. Also, the service wasn't quite as good, so it became less of an attractive option. Unfortunately now, there's nothing special about the place. DovertheRoad Wrote: - > > Think you're misunderstanding me. All I'm saying > is if I'm eating out every week (my type of > regular trade here) I cant really do curds and > puree on toast at that frequency. Sure it had a > good run with the foodie crowd for doing something > different but is soemthing so achingly "on trend" > a recipe for a long term business success? > Especially in a suburban location like LL?