Sublime

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

you know what every great chef strives for, more than the creation of a groundbreaking dish or Michelin stars? The kind of consistency you experience at every Hillstone.

guestofaguest.com

Shout out to Bemelmans, an inarguable treasure. And shout out to the immensely & similarly charming Tosca , in San Francisco, where Erin & I had dinner the other night and which never disappoints.

BUT these places are not U.G.H.Z. because they are highly grammable and therefore susceptible to invasion by annoying hordes, screaming out to be