Dining and Cooking
Over a year later, the restaurant chef/owner who once gave me his personal pepper stash still remembers that I'm a spice goblin. He served my plate with a ton of chili paste on the side without me having to ask for it.
In Spicy

Over a year later, the restaurant chef/owner who once gave me his personal pepper stash still remembers that I’m a spice goblin. He served my plate with a ton of chili paste on the side without me having to ask for it.


The two businesses beside him have closed down, but his remains strong and I think this might be why. Great food, great service, but also: honor among spice goblin. 🌶️

by Jinglebell727

12 Comments

  1. Jinglebell727

    Forgot to mention: the dish pictured is spicy basil beef.

    Edit: Someone had asked below so I’m adding the name of the business here. It’s Pepper Salt in Houston, TX. (Not an ad)

  3. VisualLiterature

    There’s a spot on Maui on South Kihei road I think called Monsoon. I must’ve been the first white guy to order curry, that was off the menu spicy, because the staff kept checking if I was eating still and they were all smiling. 

    When I lived there they would always hook it up and give me a free mango lassie as a joke 

  4. No_Employer9618

    Love when you create a relationship with a business owner and they treat you like family, and after a year! That’s special. My spot would start making our drinks before we got seated

  5. wi950mm4r

    I hope this man is in business forever. Perfect looking food and presentation aside, the fact that you obviously had a very human exchange over your mutual love of spicy foods and him still remembering is why local restaurants must be supported at all costs.

  7. Still-Mulberry-1078

    When I go to restaurants I take a bag of chilli with me.

  8. Beautiful_Citron7133

    I had a place like that in college. Little hole in the wall taco shop, owned by a burned out old surfer dude who made everything from scratch. Best fish tacos I ever had. The plantain chips were amazing. The nachos were over the top. Tequila selection was top flight. But the sauce… the house made “murder sauce” was next level spicy and I put that shit on everything. I heard the owner got into a pissing match with the health district and got shut down a few years after I graduated. Bummer.

  10. GonzoI

    Yep. The places that know and care about their customers are the ones that stick around. We had a similar situation here where the woman with the little hole-in-the-wall Thai restaurant has thrived for over a decade, while her neighbors with much better locations and a lot more space were gone in a month. And the difference was all in her actually caring about her customers.