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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,
... See moreWhat’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
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Japanese Kissa by Kissa, Norm Maclean, Toni Morrison, Akiya in Japan, Howtown, Bobby Fingers, and more — Roden newsletter issue 094
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