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she was seeking confidence and stability in her own sense of taste.

David Chang’s Unified Theory of Deliciousness

David Chang wired.com

The famous Anton Ego speech in Ratatouille:

In many ways, the work of a critic is easy.

We risk very little, yet enjoy a position of those who offer up their work and their selves to our judgement.

We thrive on negative criticism.

Which is fun to write and to read.

But the bitter truth we critics must face, is that in the grand scheme of things, the ave

I write like the 12 dollar desk salad, the bar that packs 20 grams of protein and plastic into one 200-calorie brick. But good writing, like a good meal, needs fat. It should indulge readers, is meant to be chewed and enjoyed, affording a generous escape from the prosaic and mundane.

Jasmine Sun • 🌻 Audience of One

Nikki Glaser crushed Golden Globe roast: - “Ozempic’s biggest night!” - “You’re all so famous and powerful. You can do anything, except tell the country who to vote for.” - “The Bear. The Penguin. Baby Reindeer, these aren’t just things in RFK’s freezer.” https://t.co/DKVPgEPhhH

Trung Phan x.com

Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100

nytimes.com

The Menu Trends That Define Dining Right Now

Umi Syam nytimes.com

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