Ask ML: Can I Ever Eat at Margon Again?
I recently read about Margon’s whopping 60 violation points on
8/24/11. Then, the restaurant re-opened on 8/31 and only had 11
I want to eat it but am pretty grossed out (60 is the worst I’ve ever
heard of). What’s your honest take?
Honestly? Don’t even give it a second thought.
The DOH regulations contain so many rules that have absolutely nothing to do with how good (or clean) your food is. Steam table places are particularly susceptible because they are required to keep food heated to a certain level… but the truth is, what would you prefer? An empty bodega where food sits at the proper temperature, untouched for 15 hours; or a super popular place like Margon, where the steam table might not be kept at the proper temperature, but the food is always fresh and the turnover is high? Because the former is preferable to the DOH. And even if you do trust that the DOH inspections are true barometers of a restaurant’s cleanliness, then you should feel confident eating at Margon now that it’s received an 11.
In the end, the only thing you really need to know about Margon is that it’s awesome. A place wouldn’t stay in business as long as Margon, with as many customers as Margon, if it made people sick. And to be completely honest (you asked for it!) if evidence of live mice or live rats in restaurants really bother you, you should probably think of moving out of NYC… because they outnumber us.
Disagree? Feel free to sound off in the comments.