By Tom Stone. Simon & Schuster, 2002, 250 pp.
What is it about running a restaurant that has such great appeal? So many people I know have longed to do it. I myself once planned on opening a restaurant with a friend, and I don’t even like to eat!
Tom Stone is—or was—one of the smitten. As The Summer of My Greek Taverna opens, he receives a call from a friend, Theologos, on the island of Patmos, where Stone lived before moving to Crete with his French wife, Danielle, and their two children. When Theologos asks if Stone would like to rent his taverna for the summer, the author finds it hard to resist. He loves to cook. He remembers sitting for many hours in that taverna and thinking he could absolutely do a better job of running it. Moreover, he has heard from friends who own restaurants in Mykonos that you could make enough money in a summer to last a year. He could stop teaching English, Danielle could stop painting tourist-trade icons, and they could get back to being artists.
From the first, Stone drops signs that all might not go smoothly. (more…)