at the *right* kind of restaurant at the right time is really important. That doesn't mean painful, it means appropriate and convivial. Hard to master. But I don't take noise complaints too seriously... I take them on a spectrum.https://www.nytimes.com/2020/01/21/dining/restaurant-noise-level-loud.html?fbclid=IwAR0VQSzia_paNnCxh6DFfeDkXBp4sMmTBfVCywIDXwOi9UYAwMBQ6VaHuHQ …
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He tells me that I am definitely too old. May be right. Alinea and Next are quiet but Roister is a bit too loud for me. I know, cranky old man. But you are catching up! (Log scale.)
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I swear I was going to name you as an example.... and then held back. I do that *sometimes* it's true! We could name it the Thaler Scale....
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I like energy too. However, it’s nice to be able to listen to one’s dining companions without yelling or cupping one’s ear to hear.
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The ground work for Ambers renovation a research showed that bad acoustics was on the top of most of our guest groups list of priorities when selecting a fine ding restaurant, hence considerable investment and focus went out to create an immaculate acoustic environment
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much can be done by having variable acoustics. e. g. meyer constellation et al.
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