Tavern on the Green: the beat (goes on)

Sometimes people read what I typed and not what I wrote, so I should clear up one thing before proceeding here: Saint Danny got his moniker not because he pretends to be the East Coast Alice but because the press here kisses his hem so slobberingly. He is a nice guy. His restaurants would be the nicest in St. Louis. He’s done both well and good in this town. But he’s no Jesus H. So why in the name of the Maroons does he get so much constant coverage in one particular paper? That museum-trough story actually had a billboard directing leaders to “past coverage” of him, and I didn’t dare click for fear I would not get out before 5,000 stories in the last year alone. Even working there I never quite understood the way he was treated, how one negative review in particular caused ripples of weirdness toward the top. I’d wonder if he’s the McD’s of high-end restaurants, but he doesn’t advertise (unlike the place across from KK’s that gets a review for every chef). So I’ll just move on to a peripheral point: My consort and I were eating chorizo-chickpea soup at one new venue and a friend and I were splitting a broccoli-sausage flatbread at another and we all talked about how Great Performances was upgrading culture fodder all over town. So what company got touted in the Ode to Meyer? Can you say the one catering to the cult?