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)
In a prime spot just across the yellow-tape road from the lemon trees, he tended his own dark grove of bookshelves, and beside them a field of legal boxes, which held thousands of menus from restaurants famous and obscure. Whenever I passed Horace’s collection, there was someone flipping through the menus with the furious intensity of a DJ digging
... See moreRobin Sloan • Sourdough
After dinner, Andy and I stopped by a bookstore that was next to St. Mark’s Comedy Club. Unorganized, lots of underground poetry, ended up getting “Thus Spoke Zarathustra” and a preface to Plato. I asked the guy if they had any Ed Sanders (his Tales of Beatnick Glory shaped my sense of history of this neighborhood). They had that same book, signed,
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What’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
theringer.com
