Sublime

Dugout Bar & Grill,

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

“We went to a Sizzler, where I filled him up with steak and lobster,” Franz recalls, “and then we drove back to Salton City.”

absurdly smoky motsuyaki restaurants,

He tucked his napkin under his chin and murmured to the waiter. “Un grand?” said the waiter. “Un grand,” said Régis, and sixty seconds later a large glass pitcher, opaque with cold, was placed in front of us. Régis became professorial; our lesson was about to commence. “In a serious restaurant,” he said, “one can always have confidence in the house