1/2 I spent the past five months working one block from Margon and yet I never made it over until my final day. It’s wasn’t a laziness issue (though I did find myself in the ground floor Au Bon Pain more than I’d like to admit—hey, I had a discount). I just try to go easy calorically during the day (after 6pm I go nuts). If I had a guy metabolism I swear I’d eat a cubano at least weekly. It’s not like roast pork, ham, swiss cheese, mustard and pickles should kill you. Oh yeah, and the salami, Margon’s wild card touch. I would’ve liked to have tried the tripe steam table special but it wasn’t on Wednesday’s list (that’s Monday or Thursday), plus the office was populated by culinary joykills (I suspect my new office contains more of the same—where are the coworkers who appreciate a fine spleen or somesuch?). It’s for the best that I’m no longer employed near midtown because now that I’ve given in I doubt I could resist the little lunch counter’s pull.
Funny, I just looked at Midtown Lunch and their person on the street interview jumped out because there aren’t many news librarians in the world. Then I realized the woman being questioned had listed my old intersection, the Newscorp building, but didn’t work at the New York Post. Ah yes, Fox News. Those freaks put me through three interviews, three months apart for a weekend freelance job. I lost interest about half way through the process because I like my Sundays more than I like extra spending money. I’m so done with news librarianship. For real. But now I’m in the Financial District—and I thought midtown was bleak food-wise…
Margon * 176 W. 46th St., New York, NY