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
... 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.comThe New Yorker
newyorker.com
What’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
theringer.com
Amid the flood of French throwbacks and semi-private clubs that defined New York dining these past few years, we’ve been left craving places that offer real points of view. How lucky, then, that this year’s crop of Chinatown wine bars, Pan-Caribbean tasting counters, and Cambodian canteens do just that. There will always be a place for steakhouses... See more
instagram.com
