Comments on: PROFILED: Midtown Lunch’er “Clayton”

By: Howard Beale II

Howard Beale II — Mon, 19 Jan 2009 01:07:57 +0000

And they said a shorter, older, gayer version of Tom Cruise was impossible…

By: happyhostess

happyhostess — Mon, 24 Nov 2008 17:35:49 +0000

I like your style Clayton and I appreciate DocChuck for entertaining me while I wait for recess- aka lunch hour :)

By: DocChuck

DocChuck — Wed, 30 Apr 2008 15:18:08 +0000

It is NOT a hairpiece! It’s the sophisticated look provided only by Hair Club for Men.

It seems damp because Clayton may have swum laps or jetskied right before the photo was taken. You can do that thanks to Hair Club’s patented technique. It is sheer genius.

Believe me, folks, I KNOW what I am talking about here.

I am off to the appliance store for those black lights. Thank you for the suggestion.

By: DDR

DDR — Wed, 30 Apr 2008 14:24:43 +0000

Is that a hairpiece in the photo? Looks like a pretty good fit.

By: 25 years

25 years — Wed, 30 Apr 2008 12:52:21 +0000

There is no way that this person is 25 years old. 35 or 40, yes. 25, no.

By: Tim

Tim — Wed, 30 Apr 2008 06:12:04 +0000

I’d hate to see the pictures he rejected.

By: Prince II

Prince II — Tue, 29 Apr 2008 22:21:18 +0000

There’s a wonderful little bistro called the ManHole. Your penchant for smoking the pipe and enjoying the feel of a tight turtleneck makes it a must for someone of your caliber.

By: stan

stan — Tue, 29 Apr 2008 21:26:30 +0000

Did i miss the Tom Clancy convention again this year. drat.

By: Shauna

Shauna — Tue, 29 Apr 2008 21:22:27 +0000

slightly outta, but empanada mama on 9th ave b/w 51st and 52nd has a solid guac served with long and thin, salted and toasted plaintain chips. a little cilantro and red sauce mixed in and the heat's perfection! cute seating and always a good soundtrack bumpin. even more out of range is de mole's guacamole in woodside (just over the sunnyside border). they really understand the importance of texture and the chips are homemade. MONEY.

By: Clayton

Clayton — Tue, 29 Apr 2008 21:01:16 +0000

Thanks for all the suggestions everyone and to Wayne’s point, I do indeed make my own guac on occasion- most commonly a smash-up of avocados, lime juice, a pinch of salt and cumen, and the following diced- red onions, habaneros, red bell peppers and cilantro.

As for Daisy May’s cart, I’ve not yet tried it. I’m a Hill Country man and I live above the new Texan eatery down on 26th, so usually I hold off on the BBQ until dinner or bring in some leftovers. But I’ll be sure to make a pilgramage across town soon.

As for my mancave… What can I say? Chicks dig black lights-