Sublime

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I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef

Hollandaise is a veritable petri-dish of biohazards.

“Isak Dinesen’s Out of Africa.”

ornery.

Highfalutin.”

precocious.