Sublime
An inspiration engine for ideas
Matt Rodbard
mattrodbard.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
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
What’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
theringer.com
- Forager | Chef
foragerchef.com
Real-world tiny clubs: "One of the things I read about while getting ready for our vacation in Japan were these famous tiny businesses: bars or izakayas with four seats, narrow little bookstores or record shops in people’s houses or the bottom floors of small buildings, hyper-specialized or themed bars owned by one passionate guy. (There’s one
... See moreShrimp? All right, if it looks fresh, smells fresh, and the restaurant is busy, guaranteeing turnover of product on a regular basis.