Cafe Yaya
Recommended by multiple people -- not friends, just *people* -- so I finally decided to try this spot, which is owned by the same guys who own Galit.
Upon walking in, we immediately entered what I can only describe as a very strange situation.
The host greeted us and said something along the lines of: "Grab a seat, here are some menus, and when you're ready, come back to the front and I'll take your order."
There were four of us.
We looked at each other.
Okay.
We followed the rules.
By the time we were ready to order, there were several other people standing at the front looking equally confused, which made me feel better. At least we were confused together.
At this point, I decided to let go and embrace what could possibly be the future of dining.
The person taking our order was very pleasant, as was everyone working there. We ordered a couple of pastries, which were good. Then came a BLT, a burger, some type of grain bowl my friend ordered, and I had the daily tartine.
The food was OK... Maybe good?
Portions? Maybe a little small.
I thought perhaps it was just me, but then everyone at the table said the same thing, so I felt validated. The fries on the burger, McDonald's style most likely frozen out of a box.
There really isn't much more I can say about the food other than: try it for yourself. It's not bad. It's ok maybe good. I personally didn't experience the greatness that had been described to me, but food is subjective.
What continues to puzzle me is the service model.
I've experienced something similar at another restaurant in Lincoln Park, and I still don't completely understand it. I know the restaurant business is incredibly difficult and expensive. I understand labor costs. I understand food costs, especially now days. I understand that restaurants are trying to find new ways to survive.
But I also know there are full-service restaurants charging similar prices -- sometimes even adding service fees on top of taxes -- while still providing actual table service.
The explanation I often hear about this model is, "We're taking care of our employees." that's why you get all those fees.
I sincerely hope that's true.
Back in my server days, I could make $45-$65 an hour. If the people working under this new model are making something comparable, then I will stand corrected, applaud loudly, and quietly return to my tartine.
But if we're paying full-service restaurant prices, adding fees, ordering at a counter, getting our own water (at some places, not this one.. thank you!), and generally participating in the production... I do start wondering at what point someone hands me an apron.
Still, I give them credit for trying something different. The staff was genuinely nice, the space was pleasant, and the food ranged from okay to good.
I just hope that as restaurants experiment with new business models, part of the experiment remains: **How does the customer feel?**
Because if the future of dining is paying more for less service, I may personally choose to visit the future a little less often.
Just my opinion.
Nice staff. OK food. Nothing to write home about.
The price?
That I might write home about. read more