Sublime

A perfect restaurant: linoleum and vinyl and hugging owners and a dusting of feta on all the food. Sometimes the giant windows were open to the street and the smelly sunshine poured in, but usually it was a place to hide from the rain, full of steaming wet coats and intense conversations. I went here with anyone and everyone, or with a book. One gr

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

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