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“And so I think — both in terms of being able to afford the amount of talent you need, as well as not having them working in as close quarters — you’ll see shorter menus, shorter wine lists. And I think that’s not a bad thing. Because I think people want better but they don’t need more.”
The New Consumer • Danny Meyer explains how the dining experience will change
I know a vegetarian who can’t pass up the occasional bite of roasted duck, avid carnivores who order soy lattes, and cooks at award-winning earth-to-table restaurants who have a fondness for Coke Slurpees and late-night fast-food drive-thrus. I love that!—it seems very human.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
Brunch menus are an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights or for the scraps generated in the normal course of business.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
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