Sublime
An inspiration engine for ideas
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
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
@nadavitall La Bodeguita del Medio is the best Cuban food I’ve ever had.
Daigo is probably top-3 sushi.
Zola has the best steak frites.
Protege is probably one of the best fine dining experiences without the bullshit.
Nikita Bierx.com
An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler
and The Art of Simple Food by Alice Waters
Simon Sarrisx.com
Ad Hoc at Home Cookbook | Thomas Keller Restaurant Group
thomaskeller.com
Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com