Sublime

Dugout Bar & Grill,

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

“We went to a Sizzler, where I filled him up with steak and lobster,” Franz recalls, “and then we drove back to Salton City.”