Sublime

An inspiration engine for ideas

AllPeopleCollectionsArticlesAudioBooksFilesHighlightsImagesLinksNotesTextTweetsVideosSocial

of passion, greed, an eagerness to please on an industrial scale and a great big heart.

Sarit Packer • Honey & Co: The Baking Book

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

Peter 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

Robin Sloan • Sourdough

There’s work involved in making the shift to delivery and takeaway — time and money that a restaurant likely does not have to spend. In the best-case scenario, the model effectively turns restaurants into so-called “ghost kitchens,” eliminating the need for nearly all front-of-house staff. David Chang has called the pivot to delivery “fools gold.”

Eater • Restaurants are fucked - unless they get a bailout

'Have you seen this foam guy's shit?' I asked, talking about Ferran Adria's restaurant of the minute, El Bulli, in Spain.

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

In the mid-twentieth century, developers might have taken on shoeshines and newspaper stands as amenity-oriented tenants. Today, they are more likely to seek out gourmet coffee shops, bookstores, restaurants, and cafés. It isn’t unusual for developers to offer such tenants leases with reduced rent, or no rent at all. In some cases, the tenants pay ... See more

Anna Wiener • When Baking and Real Estate Collide

David Chang’s

David Chang wired.com

Within a five-block radius of my apartment there are four first-run multiplexes and a dozen thirty-to-fifty-seat revival houses with rotating programs devoted to obscure and well-known actors, directors, and genres. These are the mom-and-pop theaters, willing to proceed with the two o’clock showing of The Honeymoon Killers even if I’m the only one

David Sedaris • Me Talk Pretty One Day

Shallots are one of the things — a basic prep item in every mise-en-place — which make restaurant food taste different from your food.