Notes on a Napkin
Dan O'ReganNotes on a Napkin is a candid, irreverent dive into the realities of restaurant life, mixing industry truths with cultural commentary and a restaurateur’s POV of the beautiful chaos behind the scenes.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 38 | Subscribers | Read | danoregan.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Why Most Restaurants Shouldn’t Do Tasting Menus
I’m a clown at heart. I go to restaurants to laugh. A few weeks ago, I asked a chef about the line‑up of ground peppers on the menu. He disappeared and returned with a plate and a couple of pepper mills. He ground each onto the plate, buzzi...
Plated & Opinionated #2: Same room, better service.
Since I’ve not had the time (or clarity of thought) to string together a properly structured piece, I figured I’d share some recent scraps. Musings. Loose observations from the last few weeks. they’re not quite essays, not quite rants. some...
The Fit-Out Mirage
A few times a year, I drive to a reclamation yard in Shropshire we call the Warehouse of Broken Dreams — three barns on an old poultry farm, stacked with ovens, ice machines, and scratched banquettes. Each visit the stock has shifted. Resta...
Let Restaurants Make Money
The restaurant is the vehicle. The experience is the destination. Money is the fuel. You don’t eat it. You burn it to get somewhere worth eating.
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Authors
The writers behind this newsletter.
Bristol restaurateur behind BANK and Lapin. I write warm, practical notes on flavour, people, pricing and wine. Most posts are free.
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