Diner Food Quotes

Cooking is about respect. Respect for the food, respect for your space, respect for your colleqgues and respect for your diners. The chef who ignores one of those is not a chef at all.

They become more personable as you head south, the people. You sit in a diner and, along with your coffee and your food, they bring you comments, questions, smiles, and nods.

We do children an enormous disservice when we assume that they cannot appreciate anything beyond drive through fare and nutritionally marginal, kid-targeted convenience foods. Our children are capable of consuming something that grew in a garden or on a tree and never saw a deep fryer. They are capable of making it through diner at a sit-down restaurant with tablecloths and no climbing equipment. Children deserve quality nourishment.

Goddamnit I've never been the "pretty friend..." She's the one who wears the perfect eyeliner, it never gathers like a crowd in her tear ducts to create a grapefruit-size ebony eye booger. The one who can wear a bodysuit, sit down in it, and not have rolls of fat cascading over her belt. The one who can eat a sandwich or hamburger and not wind up with lipstick on the bun or on her chin. The one who can actually eat in front of other people and not have food, like coleslaw, hanging from her lip or shooting out of her mouth, landing on the plates of other diners. She never spits when she talks. She sleeps with her mouth shut and never drools. She doesn't pick at her face. And she never, ever has to take a shit.

Food has powers. It picks us up from our lonely corners and sits us back down, together. It pulls us out of ourselves, to the kitchen, to the table, to the diner down the block. At the same time, it draws us inward. Food is the keeper of our memories, connecting us with our pasts and with our people.

The dining table was a plain board called by that name. It was hung on the wall when not in use, and was perched on the diners' knees when food was served. Over time, the word board came to signify not just the dining surface but the meal itself, which is where the board comes from in room and board. It also explains why lodgers are called boarders.

To quote Shirley Polanski, head waitress at the Humdinger Diner: "Beware of a big man whose stomach doesn't move when he laughs." I think a Chinese philosopher said it first, but these things trickle down to the food service community.

Great food needed more than chefs; it needed gourmet diners.

Watching him closely after he paid for the books and took the package into his hands, I saw his pupils dilate the way a diner's do when food is brought to the table.

A poet could write volumes about diners, because they're so beautiful. They're brightly lit, with chrome and booths and Naugahyde and great waitresses. Now, it might not be so great in the health department, but I think diner food is really worth experiencing periodically.

Whenever I see fat people, they're eating," I ruminated safely out of the diner's earshot. "Don't give me this it's glands or genes or a slow metabolism rubbish. It's food. They're fat because they eat the wrong food, too much of it, and all the time.

We walked two blocks up the street to a diner. Brody had said he was going to order in food for us in his suite, so I hadn’t eaten all day. My stomach growled as we sat. “What was that?” Brody teased. “Shut up. You told me you’d feed me and then took me to church instead. My stomach is allowed to complain.

Life is a food chain, and it's better to be the diner than the dinner.

But first, I had to eat my piece of Wacky Cake.

What I want is Ceres Station or Earth or Mars. You know what they have in New York? All-night diners with greasy food and crap coffee. I want to live on a world with all-night diners. And racetracks. And instant-delivery Thai food made from something I haven’t already eaten seven times in the last month.

A rabbi had a conversation with the Lord about Heaven and Hell. “I will show you Hell,” said the Lord, and he led the rabbi into a room containing a large round table. The people sitting around the table were famished and desperate. In the middle of the table was an enormous pot of stew that smelled so delicious that the rabbi’s mouth watered. Each person around the table held a spoon with a very long handle. Although the long spoons just reached the pot, their handles were longer than the would-be diners’ arms: thus, unable to bring food to their lips, no one could eat. The rabbi saw that their suffering was terrible indeed. “Now I will show you Heaven,” said the Lord, and they went into another room, exactly the same as the first. There was the same large round table, the same pot of stew. The people were equipped with the same long-handled spoons—but here everyone was well nourished and plump, laughing and talking. The rabbi could not understand. “It is simple, but it requires a certain skill,” said the Lord. “In this room, you see, they have learned to feed each other.

What counts as social infrastructure? I define it capaciously. Public institutions such as libraries, schools, playgrounds, parks, athletic fields, and swimming pools are vital parts of the social infrastructure. So too are sidewalks, courtyards, community gardens, and other green spaces that invite people into the public realm. Community organizations, including churches and civic associations, act as social infrastructures when they have an established physical space where people can assemble, as do regularly scheduled markets for food, furniture, clothing, art, and other consumer goods. Commercial establishments can also be important parts of the social infrastructure, particularly when they operate as what the sociologist Ray Oldenburg called "third spaces," places (like cafes, diners, barbershops, and bookstores) where people are welcome to congregate and linger regardless of what they've purchased.

Moments later as we crossed the road to the 50’s diner, I recited the restaurant rules in my head one more time. Rule one: Keep your hands clean. Rule two: Careful with the food trays. Rule three: Visit the soda fountain as often as you like, but don’t make yourself sick. Rule four: Enjoy the poodle skirt.

Remember that the first thing anyone does is eat with their eyes. Before the diner even takes a single bite, what they see, hear, and smell is what will often entice them to eat---or to partake of some other dish if they have the opportunity. For the ultimate, transcendent food experience, the mind must be engaged on multiple levels.

Chauncy made a huge effort to control himself. “I had lunch at Maisie’s Diner.” “And?” “And what? It was the most revolting lunch it has been my misfortune to consume.” “And after?” “Diarrhea, of course.

From there we’d go over to the Friendly Lounge at Tenth and Washington, owned by a guy named John who went by the nickname of Skinny Razor. At first I didn’t know anything about John, but some of the guys from Food Fair pushed a little money on their routes for John. A waitress, say, at a diner would borrow $100 and pay back $12 a week for ten weeks. If she couldn’t afford the $12 one week she’d just pay $2, but she’d still owe the $12 for that week and it would get added on at the end. If it wasn’t paid on time the interest would keep piling up. The $2 part of the debt was called the “vig,” which is short for vigorish. It was the juice. My

Never before have the American people had their noses so deeply in one another's business. If I announce that I and eleven other diners shared a thirty-seven-course lunch that likely cost as much as a new Volvo station wagon, Those of a critical nature will let their minds run in tiny, aghast circles of condemnation. My response to them is that none of us twelve disciples of gourmandise wanted a new Volvo. We wanted only lunch and since lunch lasted approximately eleven hours we saved money by not having to buy diner. The defense rests.

Let’s not go home yet,” I say. “Let’s go somewhere.” Peter thinks about it for a minute, tapping his fingers on the steering wheel, and then he says, “I know where we can go.” “Where?” “Wait and see,” he says, and he puts the windows down, and the crisp night air fills the car. I lean back into my seat. The streets are empty; the lights are off in most of the houses. “Let me guess. We’re going to the diner because you want blueberry pancakes.” “Nope.” “Hmm. It’s too late to go to Starbucks, and Biscuit Soul Food is closed.” “Hey, food isn’t the only thing I think about,” he objects. Then: “Are there any cookies left in that Tupperware?

Imagine that the brain and the genitals are a couple of friends on vacation together, wandering down the street deciding where to have dinner. If they're women, it goes like this: The genitals notice any restaurant they pass, whether it's Thai food or pub grub, fast food or gourmet (while ignoring all the museums and shops),and say, "This is a restaurant. We could eat here." She has no strong opinion, she's just good at spotting restaurants. Meanwhile, the brain is assessing all the contextual factors [...] to decide whether she wants to try a place. "This place isn't delicious smelling enough," or "This place isn't clean enough," or "I'm not in the mood for pizza." The genitals might even notice a pet store and say, "There's pet food in here, I guess..." and the brain rolls her eyes and keeps walking. [...] Now, if the friends are men, it goes like this: The genitals notice only specific restaurants -- diners, say -- and don't notice any restaurants that aren't diners. Once they find a diner, the brain says, "A diner! I love diners," and the genitals agree, "This is a restaurant, we could eat here," unless there's some pretty compelling reason not to, like a bunch of drunks brawling outside.

The average room with gas was twenty times brighter than it had been before. It wasn’t an intimate light–you couldn’t move it nearer your book or sewing, as you could a table lamp–but it provided wonderful overall illumination. It made reading, card-playing and even conversation more agreeable. Diners could see the condition of their food; they could find their way around delicate fishbones and know how much salt came out the hole. One could drop a needle and find it before daylight. Book titles became discernible on their shelves. People read more and stayed up later. It is no coincidence that the mid-nineteenth century saw a sudden and lasting boom in newspapers, magazines, books and sheet music. The number of newspapers and periodicals in Britain leapt from fewer than 150 at the start of the century to almost 5,000 by the end of it.

Borders crumble; they won’t hold together on their own; we have to shore them up constantly. They are fortified and patrolled by armed guards, these fences that divide a party of elegant diners on one side from the children on the other whose thin legs curve like wishbones, whose large eyes peer through the barbed wire at so much food—there is no wall high enough to make good in such a neighborhood. For this, of course, is what the fences divide.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

Prior to my second stint in Perpignan, I was a fine diner and as I saw it, food was art. At vocational school, I was being taught how to cook, but I was frustrated by how basic the dishes were. I was like a kid who had grown up listening to Chopin, then showed up at music school, never having actually played an instrument. I mean, when you listen to Chopin all the time, you want to become Chopin. And then you go to music school and all you're doing is plunking out do...re... mi for hours at a time. It's boring as hell, and not why you enrolled. I was impatient to create great meals and not so excited about starting with the basics. Why were we spending hours learning how to hold a knife or mine a shallot when we could be making nouvelle cuisine? True, I didn't know how to cut a chicken in eight pieces or make a bechamel. But in the two- and three-start restaurants I had been to, they were way over the bechamel. Still, there I was, in school, making the most basic of dishes--salade Nicoise, potato-leek soup, an omelette.

There are people who bring books to restaurants, and who hide behind them, blind and deaf to everything beyond their pages. They hide behind menus, too, and order carelessly, and they never glance at the other diners. Maybe they’re afraid the glance will reveal a hunger that has nothing to do with food. Or maybe they are so ashamed of being companionless that they court invisibility. Dining Alone, Mary Cantwell [from the book Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone]

Two of the casters contained salt and pepper, but what went into the third caster is unknown. It is generally presumed to have been dried mustard, but that is really because no one can think of anything more likely. “No satisfactory alternative has ever been suggested” is how the food historian Gerard Brett has put it. In fact, there is no evidence to suggest that mustard was ever desired or utilized in such ready fashion by diners at any time in history. Probably for this reason, by Mr. Marsham’s day the third caster was rapidly disappearing

Det er sjælden jeg dinerer å delikat som hos Dem, hr. Brukseier, sa doktoren. Fulstændig enig, sa sakføreren også og han var en stor matelsker. Specielt laget fru Irgens en salat - ja fru Irgens Deres mand burde ikke ha dødd bort i en ung alder fra den salat! Fru Irgens takket smilende synes doktoren det? Det glæder mig! Hun kjendte også herrerne og hadde gjort sin flid, da hun laget kastanjekompotten gjorde hun endog en opfindelse, det var rigtignok ved en feiltakelse, en forveksling av vanille og citron. Men kompotten smakte ny og eiendommelig.

Look at the diners,' Foucault observed. 'They are all dressed alike, talking about the same things in the same manner, eating the same kinds of food. Why is there so much sameness in America? The consumption of patterns in America are so limited, so homogeneous.' 'Is there anywhere you see difference in America?' Mike asked. 'Yes, the universities. If you do not spend time in the universities, you would think everyone in America is the same. At least if a college student were dining here he would likely be wearing clothes that would set him apart. He wouldn't blend in.

When it comes to getting down, I look at sex like food, and sensuality is its flavor. Like food, sex can be satiating. It feeds our hunger and nourishes our body—you might even argue we need it to live. But if you think about it, making food delicious to eat and crave-worthy relies on flavor. Flavor is unique to the chef preparing the food and then interpreted by the palate of the taster. A food’s flavor, and thus sensuality, can be simple or it can be sweet or spicy, or it can open up a variety of senses. Everyone is his or her own chef—with diners who crave their dishes.

The year 1694 witnessed the first recorded use of the word 'picnic', in the form of the French phrase repas à picnïque. Initially a repas à picnïque was a meal (not necessarily outdoors) at which each diner contributed a share of the food, or paid for their own share. The word may derive from Middle French piquer, 'steal, pilfer', and nique, which denoted a small copper coin, hence figuratively, 'nothing at all'. The word 'picnic' is first recorded in English in 1748, apparently in the context of a meal eaten at the card table. Only later, it seems, did picnics move out of doors.

Not many places open at this time of night,” Jim replied, glancing up and down the deserted street. “I know a diner that has good food.” “Lead on!” Ned commanded. “All we ask is food and plenty of it!” Jim escorted the party to a place that was open all night. Its only customer was a truck driver seated at the counter. “I believe I may as well order breakfast,” Nancy declared, scanning the menu. “Orange juice—” She broke off as the door opened. A man, who was breathing hard, came hurrying in. Almost at his heels was a policeman. “Hold on there!” the officer exclaimed, grabbing the fellow’s arm. “I’ve got you now!

Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.

I love analogies! Let’s have one. Imagine that you dearly love, absolutely crave, a particular kind of food. There are some places in town that do this particular cuisine just amazingly. Lots of people who are into this kind of food hold these restaurants in high regard. But let’s say, at every single one of these places, every now and then throughout the meal, at random moments, the waiter comes over and punches any women at the table right in the face. And people of color and/or LGBT folks as well! Now, most of the white straight cis guys who eat there, they have no problem–after all, the waiter isn’t punching them in the face, and the non-white, non-cis, non-straight, non-guys who love this cuisine keep coming back so it can’t be that bad, can it? Hell, half the time the white straight cis guys don’t even see it, because it’s always been like that and it just seems like part of the dining experience. Granted, some white straight cis guys have noticed and will talk about how they don’t like it and they wish it would stop. Every now and then, you go through a meal without the waiter punching you in the face–they just give you a small slap, or come over and sort of make a feint and then tell you they could have messed you up bad. Which, you know, that’s better, right? Kind of? Now. Somebody gets the idea to open a restaurant where everything is exactly as delicious as the other places–but the waiters won’t punch you in the face. Not even once, not even a little bit. Women and POC and LGBT and various combinations thereof flock to this place, and praise it to the skies. And then some white, straight, cis dude–one of the ones who’s on record as publicly disapproving of punching diners in the face, who has expressed the wish that it would stop (maybe even been very indignant on this topic in a blog post or two) says, “Sure, but it’s not anything really important or significant. It’s getting all blown out of proportion. The food is exactly the same! In fact, some of it is awfully retro. You’re just all relieved cause you’re not getting punched in the face, but it’s not really a significant development in this city’s culinary scene. Why couldn’t they have actually advanced the state of food preparation? Huh? Now that would have been worth getting excited about.” Think about that. Seriously, think. Let me tell you, being able to enjoy my delicious supper without being punched in the face is a pretty serious advancement. And only the folks who don’t get routinely assaulted when they try to eat could think otherwise.

Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.

On the train I had a lot of time to think. I thought how in the thirty years of my life I had seldom gotten on a train in America without being conscious of my color. In the South, there are Jim Crow cars and Negroes must ride separate from the whites, usually in a filthy antiquated coach next to the engine, getting all the smoke and bumps and dirt. In the South, we cannot buy sleeping car tickets. Such comforts are only for white folks. And in the North where segregated travel is not the law, colored people have, nevertheless, many difficulties. In auto buses they must take the seats in the rear, over the wheels. On the boats they must occupy the worst cabins. The ticket agents always say that all other accommodations are sold. On trains, if one sits down by a white person, the white person will sometimes get up, flinging back an insult at the Negro who has dared to take a seat beside him. Thus it is that in America, if you are yellow, brown, or black, you can never travel anywhere without being reminded of your color, and oft-times suffering great inconveniences. I sat in the comfortable sleeping car on my first day out of Moscow and remembered many things about trips I had taken in America. I remembered how, once as a youngster going alone to see my father who was working in Mexico, I went into the dining car of the train to eat. I sat down at a table with a white man. The man looked at me and said, "You're a nigger, ain't you?" and left the table. It was beneath his dignity to eat with a Negro child. At St. Louis I went onto the station platform to buy a glass of milk. The clerk behind the counter said, “We don't serve niggers," and refused to sell me anything. As I grew older I learned to expect this often when traveling. So when I went South to lecture on my poetry at Negro universities, I carried my own food because I knew I could not go into the dining cars. Once from Washington to New Orleans, I lived all the way on the train on cold food. I remembered this miserable trip as I sat eating a hot dinner on the diner of the Moscow-Tashkent express. Traveling South from New York, at Washington, the capital of our country, the official Jim Crow begins. There the conductor comes through the train and, if you are a Negro, touches you on the shoulder and says, "The last coach forward is the car for colored people." Then you must move your baggage and yourself up near the engine, because when the train crosses the Potomac River into Virginia, and the dome of the Capitol disappears, it is illegal any longer for white people and colored people to ride together. (Or to eat together, or sleep together, or in some places even to work together.) Now I am riding South from Moscow and am not Jim-Crowed, and none of the darker people on the train with me are Jim-Crowed, so I make a happy mental note in the back of my mind to write home to the Negro papers: "There is no Jim Crow on the trains of the Soviet Union.

When the time comes, & I hope it comes soon, to bury this era of moral rot & the defiling of our communal, social, & democratic norms, the perfect epitaph for the gravestone of this age of unreason should be Iowa Senator Chuck Grassley's already infamous quote: "I think not having the estate tax recognizes the people that are investing... as opposed to those that are just spending every darn penny they have, whether it’s on booze or women or movies.” Grassley's vision of America, quite frankly, is one I do not recognize. I thought the heart of this great nation was not limited to the ranks of the plutocrats who are whisked through life in chauffeured cars & private jets, whose often inherited riches are passed along to children, many of whom no sacrifice or service is asked. I do not begrudge wealth, but it must come with a humility that money never is completely free of luck. And more importantly, wealth can never be a measure of worth. I have seen the waitress working the overnight shift at a diner to give her children a better life, & yes maybe even take them to a movie once in awhile - and in her, I see America. I have seen the public school teachers spending extra time with students who need help & who get no extra pay for their efforts, & in them I see America. I have seen parents sitting around kitchen tables with stacks of pressing bills & wondering if they can afford a Christmas gift for their children, & in them I see America. I have seen the young diplomat in a distant foreign capital & the young soldier in a battlefield foxhole, & in them I see America. I have seen the brilliant graduates of the best law schools who forgo the riches of a corporate firm for the often thankless slog of a district attorney or public defender's office, & in them I see America. I have seen the librarian reshelving books, the firefighter, police officer, & paramedic in service in trying times, the social worker helping the elderly & infirm, the youth sports coaches, the PTA presidents, & in them I see America. I have seen the immigrants working a cash register at a gas station or trimming hedges in the frost of an early fall morning, or driving a cab through rush hour traffic to make better lives for their families, & in them I see America. I have seen the science students unlocking the mysteries of life late at night in university laboratories for little or no pay, & in them I see America. I have seen the families struggling with a cancer diagnosis, or dementia in a parent or spouse. Amid the struggles of mortality & dignity, in them I see America. These, & so many other Americans, have every bit as much claim to a government working for them as the lobbyists & moneyed classes. And yet, the power brokers in Washington today seem deaf to these voices. It is a national disgrace of historic proportions. And finally, what is so wrong about those who must worry about the cost of a drink with friends, or a date, or a little entertainment, to rephrase Senator Grassley's demeaning phrasings? Those who can't afford not to worry about food, shelter, healthcare, education for their children, & all the other costs of modern life, surely they too deserve to be able to spend some of their “darn pennies” on the simple joys of life. Never mind that almost every reputable economist has called this tax bill a sham of handouts for the rich at the expense of the vast majority of Americans & the future economic health of this nation. Never mind that it is filled with loopholes written by lobbyists. Never mind that the wealthiest already speak with the loudest voices in Washington, & always have. Grassley’s comments open a window to the soul of the current national Republican Party & it it is not pretty. This is not a view of America that I think President Ronald Reagan let alone President Dwight Eisenhower or Teddy Roosevelt would have recognized. This is unadulterated cynicism & a version of top-down class warfare run amok. ~Facebook 12/4/17

At the diner where we went for our snack, there was yet another curious thing that made me think. White people like us would come in and take seats at the counter, but black people would place an order and then stand against the wall. When their food was ready, it would be handed to them in a paper bag and they would take it home or out to their car. My father explained to us that Negroes weren’t allowed to sit at luncheon counters in Washington. It wasn’t against the law exactly, but they didn’t do it because Washington was enough of a Southern city that they just didn’t dare. That seemed strange too and it made me even more reflective. Afterwards, lying awake in the hot hotel room, listening to the restless city, I tried to understand the adult world and could not. I had always thought that once you grew up you could do anything you wanted—stay up all night or eat ice cream straight out of the container. But now, on this one important evening of my life, I had discovered that if you didn’t measure up in some critical way, people might shoot you in the head or make you take your food out to the car. I sat up on one elbow and asked my dad if there were places where Negroes ran lunch counters and made white people stand against the wall. My dad regarded me over the top of a book and said he didn’t think so. I asked him what would happen if a Negro tried to sit at a luncheon counter, even though he wasn’t supposed to. What would they do to him? My dad said he didn’t know and told me I should go to sleep and not worry about such things. I lay down and thought about it for a while and supposed that they would shoot him in the head. Then I rolled over and tried to sleep, but I couldn’t, partly because it was so hot and I was confused and partly because earlier in the evening my brother had told me that he was going to come over to my bed when I was asleep and wipe boogers on my face because I hadn’t given him a bite of my frosted malt at the ball game, and I was frankly unsettled by this prospect, even though he seemed to be sleeping soundly now. The world has changed a lot since those days, of course. Now if you lie awake in a hotel room at night, you don’t hear the city anymore.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

David did not have any show ideas about diners, but he knew never to say no while pitching a television executive. “Sure,” he extemporized, dreaming up a name on the spot. “I have Diners, Drive-ins and Dives.

Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

The British public first fell in love with Jamie Oliver’s authentic, down-to-earth personality in the late ‘90s when he was featured in a documentary on the River Café. Jamie became a household name because of his energetic and infectious way of inspiring people to believe that anyone can cook and eat well. In his TV shows and cookery books and on his website, he made the concept of cooking good food practical and accessible to anyone. When Jamie Oliver opened a new restaurant in Perth, it naturally caused a bit of a buzz. High-profile personalities and big brands create an air of expectation. Brands like Jamie Oliver are talked about not just because of their fame and instant recognition, but because they have meaning attached to them. And people associate Jamie with simplicity, inclusiveness, energy, and creativity. If you’re one of the first people to have the experience of eating at the new Jamie’s Italian, then you’ve instantly got a story that you can share with your friends. The stories we tell to others (and to ourselves) are the reason that people were prepared to queue halfway down the street when Jamie’s Italian opened the doors to its Perth restaurant in March of 2013. As with pre-iPhone launch lines at the Apple store, the reaction of customers frames the scarcity of the experience. When you know there’s a three-month wait for a dinner booking (there is, although 50% of the restaurant is reserved for walk-ins), it feels like a win to be one of the few to have a booking. The reaction of other people makes the story better in the eyes of prospective diners. The hype and the scarcity just heighten the anticipation of the experience. People don’t go just for the food; they go for the story they can tell. Jamie told the UK press that 30,000 napkins are stolen from branches of his restaurant every month. Customers were also stealing expensive toilet flush handles until Jamie had them welded on. The loss of the linen and toilet fittings might impact Jamie’s profits, but it also helps to create the myth of the brand. QUESTIONS FOR YOU How would you like customers to react to your brand?

What happened made the staffer sit bolt upright, then shift back in his seat. To their dismay, they watched Credlin feed Abbott — who had a voracious appetite, and had already polished off his main course — mouthfuls of food from her plate with her fork. They had all heard the stories about her finishing his sentences for him at meetings with business leaders, but this took their behaviour to a whole other level. The MP noticed that a couple of other diners sitting nearby had witnessed the spectacle. Asked to describe the reaction of the other patrons, he told me: ‘It was like I am not seeing what I am seeing.’ According to the MP, Credlin also fed Abbott some of her dessert — again, from her fork, off her plate. As the meal was ending, she put her head on his shoulder to complain about being tired, to which Abbott said they must go soon.

Welcome to Murray Hill Diner, servicing residents and businesses in the Murray Hill section of midtown Manhattan since 2005. The owners are on hand every day to ensure that whether you come into our restaurant or order delivery, your food is prepared just the way you want it. Choose from triple decker sandwiches, salads, pastas, Greek specialties, seafood entrees, steaks & chops, hot open sandwiches, pancakes, eggs and much, much more!

There was a diner across the street. 'Let's go in there and talk, ok? We can have milkshakes.' I wasn't sure how he knew about my milkshake thing, but, honestly, I could be on the verge of death and someone could suggest a milkshake and I'd rally just long enough to suck it down.

It’s worth taking a second to think about what it really means to be a tribe. In Permission Marketing, years ago, I wrote about how marketers must earn the right to deliver anticipated, personal, and relevant messages to people who want to get them. And that’s still correct, as far as it goes. But tribes go much further. That’s because in addition to the messages that go from the marketer or the leader to the tribe, there are the messages that go sideways, from member to member, and back to the leader as well. The Grateful Dead understood this. They created concerts to allow people not just to hear their music, but to hear it together. That’s where the tribe part comes in. I just heard about Jack, an “occasional restaurant” run by Danielle Sucher and Dave Turner in Brooklyn. They open the restaurant only about twenty times a year, on Saturday nights. By appointment. Go online and you can see the menu in advance. Then, you book and pay if you want to go. Instead of seeking diners for their dishes, Danielle and Dave get to create dishes for their diners. Instead of serving anonymous patrons, they throw a party. Danielle is the food columnist for the popular Gothamist Web site, and she and Dave run the food blog Habeas Brûlée. That means they already interact with the tribe. It

Such a waste," my mother said whenever she came to a game to find the sidelines littered with wedges, little land mines of uneaten fruit, of privilege. My family was always attuned to such waste: chicken left on the bone by diners too polite to eat with their hands, crusts cut off of sandwiches for children who took only a single bite and left the rest.

Although the diners in the Zagat Survey had ranked the Union Square Cafe tenth for food, eleventh for service, and out of the money altogether for décor, they had also voted it the third most popular restaurant in the entire city. Evidently there was some other factor at work. The other factor, Meyer and his associates decided, was hospitality, which they then tried to define. In the end, they agreed that it came from their commitment to five core values: caring for each other; caring for guests; caring for the community; caring for suppliers; and caring for investors and profitability—in descending order of importance.

Only the rougher folks are out at night, and Blue Jean's is the one place they'll go for a meal. With a reputation of serving anybody, no matter who they are or what they're involved in, the diner attracts all sorts of characters.

The world around him began to change. Voices became inaudible and his gaze was stuck on the man on the ground. Elijah was taken out of that state by Vanessa’s voice.

James turned the kitchen radio to a classic rock station as he started making the burger. Bon Jovi’s Livin’ On A Prayer played throughout the restaurant. “It’s our song, Vanessa!” Elijah exclaimed as he and Vanessa sang along to the chorus. When the song came to an end, a few of the customers clapped, zapping them out of the Bon Jovi daze. Vanessa took a bow, embracing the attention. Elijah shyly got back to work and brought a customer their meal.

The smell of bacon sizzling and the sound of eggs hitting hot pans were drowned out by the sonorous diner conversations happening all over the restaurant. Some were laughing at their own jokes in one of the center tables. A couple wordlessly broke up, using the diner napkins to dry their tears, sitting in one of the red with white upside down triangle detailed booths. There were also some teenagers arguing about the pronunciation of gif on the counter table, sitting on the red high chairs.

Elijah greeted the new family of customers, “Hello. Welcome to Dean’s Diner!” he said with a classic customer service smile. Sometimes he thought he repeated that phrase more than his own name.

Escoffier reduced the number of courses, developed the à la carte menu, introduced lighter sauces, and eliminated the most ostentatious of the food displays. He also simplified the menu and completely reorganized the professional kitchen, integrating it into a single unit. Women approved, and he approved of them, creating dishes for some of his most famous diners, including Sarah Bernhardt (Fraises Sarah Bernhardt) and the Australian singer Nellie Melba, who garnered two creations in her honor—Peach Melba and Melba Toast.

There once lived an old man who had a wish. He prayed to God that before he died he would get the chance to see the difference between heaven and hell. One night an angel appeared before the old man’s bed and granted his wish. The angel blindfolded the man and spoke: “First you shall see hell.” The old man felt a momentary weightlessness and then the angel removed the blindfold. The old man found himself standing in a boundless dining hall filled with large, rounded tables, ornate with gold. Each table was piled high with the most delicious of foods: fruits, vegetables, breads, cheeses, meats, desserts—everything you can imagine was there and exquisitely prepared. The man salivated at the sight as the intoxicating aromas filled his nose. However, the old man noticed everyone seated at the dining tables was sickly with gaunt, morose faces seared with frustration. Each diner held a long spoon. These spoons must have been over three feet long. While the people cursed to hell could reach with their spoons any delectable food they wanted, they could not get the food into their mouths. The hell-dwellers were in a constant state of torment, starved and desperate to taste what was just inches away. Sickened, the old man cried, “Please stop—take me to heaven!” And so the man was blindfolded again. “Now you will see heaven,” the angel said. After a familiar weightlessness, the blindfold was removed. The old man was confused. It was like he never left. He was once again in a great dining hall with the same round tables piled high with the same culinary lavishness. And just like hell, he saw these people also had long spoons preventing them from feeding themselves. However, as the old man looked closer, he noticed that the people in this dining hall were plumply vivacious and smiling; laughter and cheer filled the air. As he panned through the hall and processed the joyous sounds, the difference between heaven and hell finally struck him: The people in heaven were using those long spoons to feed each other.

In 1883, a square-jawed, meticulous doctor from the Indiana frontier, Harvey Wiley, took over the division. At thirty-seven, Wiley was known as the “Crusading Chemist” for his single-minded pursuit of food safety. He rallied Congress, without success, to introduce a series of anti-adulteration bills in the 1880s and ’90s. By 1902, his patience worn out, Wiley recruited twelve healthy young men and fed them common food preservatives such as borax, formaldehyde, and salicylic, sulfurous, and benzoic acids. The diners clutched their stomachs and retched in their chairs. The extraordinary experiment became a national sensation. Wiley called it the “hygienic table trials,” while the press named it the “Poison Squad.” Outrage fueled the movement for improved food quality.

She drove to the Moonlite All-Nite. It was the same crowd as always, which is to say that there were many of the regulars, and also to say that certain people were always in the Moonlite All-Nite, always at the same booths, always working on plates of food that never seemed to go away. It's a sign of a good diner to have customers who are stuck in time. A well-known rule of eating is that if there are no time-loop customers, the place probably isn't worth even ordering a plate of fries.

I’m here to make it up to you, Sarah. Run away with me, and we’ll get married, and I’ll introduce you to th’ boys. We’ll have a fine life—you’ll see. A couple of ’em are married, too, or they have lady friends here ’n’ there that ride along with us from time to time.” She couldn’t believe her ears. “You think I’d even consider leaving with you to live an outlaw’s life, always on the run?” “Aw, Sarah, we have a grand time, livin’ high off the hog. We’re free to do whatever we want, whenever we want. We eat the best food, drink the best wine—our ladies are drippin’ in jewelry and fancy clothes. But I’m willin’ to leave it all if you insist.” “‘Leave it all’?” “Sure. That’s how much I love you, sweetheart. If you don’t want to live free as a bird, I’ll come back and have that ranch with you. We’ll let Milly stay there, too, of course, but it ain’t fittin’ for no lady to be runnin’ a ranch anyway.” “I told you, Milly’s married now,” she managed to say, in the midst of the temper that was threatening to boil over into angry words. “I think her husband might take exception to that idea.” “We’ll buy him out, then,” he said grandly. “They can go find some other ranch. I know you always set great store by that old place.” She was conscious of the handful of other diners in the restaurant, and remembered again that her mother said ladies did not make a scene in public. She folded her hands in her lap and looked away. “I’m sorry, Jesse. I loved you, and I prayed every night during the war for your return, but now—” He straightened. “Loved me? You don’t love me any more? There’s someone else, isn’t there?” he demanded, his narrowed eyes twin smoldering fires. She looked away from his glare. She didn’t want to tell him about Nolan, didn’t want to hear his reaction to the news that his former fiancée was in love with one of the very Yankees he hated so much, especially since she and Nolan hadn’t even had the chance to explore their new feelings for one another yet. But she wouldn’t lie, not about the relationship that had come to mean so much to her. She just wouldn’t say any more than she had to. “Yes,” she said. “Yes, I’m sorry, there is. I wish you well, Jesse. And now I’d best be getting home.

The stainless-steel mold gives the cheese its disc shape, about ten inches thick and two feet in diameter. But the mold serves another increasingly important function, as an anticounterfeiting measure. The molds are specially produced by the Consorzio Parmigiano-Reggiano, an independent and self-regulating industry group funded by fees levied on cheese producers. Carefully tracked and numbered, molds are supplied only to licensed and inspected dairies, and each is lined with Braille-like needles that crate a pinpoint pattern instantly recognizable to foodies, spelling out the name of the cheese over and over again in a pattern forever imprinted on its rind. A similar raised-pin mold made of plastic is slipped between the steel and the cheese to permanently number the rind of every lot so that any wheel can be traced back to a particular dairy and day of origin. Like a tattoo, these numbers and the words Parmigiano-Reggiano become part of the skin. Later in its life, because counterfeiting the King of Cheeses has become a global pastime, this will be augmented with security holograms... One night, friends came to town and invited Alice out to dinner at celebrity chef Mario Batali's vaunted flagship Italian eatery, Babbo. As Alice told me this story, at one point during their meal, the waiter displayed a grater and a large wedge of cheese with great flourish, asking her if she wanted Parmigiano-Reggiano on her pasta. She did not say yes. She did not say no. Instead Alice looked at the cheese and asked, "Are you sure that's Parmigiano-Reggiano?" Her replied with certainty, "Yes." "You're sure?" "Yes." She then asked to see the cheese. The waiter panicked, mumbled some excuse, and fled into the kitchen. He returned a few minutes later with a different and much smaller chunk of cheese, which he handed over for examination. The new speck was old, dry, and long past its useful shelf-life, but it was real Parmigiano-Reggiano, evidenced by the pin-dot pattern. "The first one was Grana Padano," she explained. "I could clearly read the rind. They must have gone searching through all the drawers in the kitchen in a panic until they found this forgotten crumb of Parmigiano-Reggiano." Alice Fixx was the wrong person to try this kind of bait and switch on, but she is the exception, and I wonder how many other expense-account diners swallowed a cheaper substitute. This occurred at one of the most famous and expensive Italian eateries in the country. What do you think happens at other restaurants?

Georgia attacked her dinner prep more aggressively than usual. As she saw it, there were two kinds of chefs. First, there were the cerebral types, who cooked with an intellectual, almost academic, bent. They cooked with precision and accuracy, studying a particular ingredient's effects in multiple settings before introducing it into their kitchen. These chefs loved the science of food. Fastidious in their pre-prep prep, they knew with 99 percent accuracy that a dish would turn out well. Then there were the chefs who worked from the heart. Who were furious when a dish fizzled, chopped angrily at the food as if it were their enemy, but on a good day could coax such sensuous, sublime flavors from a paltry potato and a handful of herbs that no diner would suspect its humble origins. When they hit, they hit big. But when they fell, it was like a sequoia cracking open in the redwood forest.

People eating at McDonald’s in Paris take about twenty minutes longer to eat their food than diners at McDonald’s in Philadelphia.7 This study did not look at overall calorie consumption, but other data confirm that the French typically eat less than do Americans.

We were getting ready to close the store for what we thought might be as long as two months now. I was looking over the day’s reports when Dissatisfaction came into the building. His fingers roamed along the spines of the books, sometimes tracing one, pulling it out to read the first line. Since he’d read The Blue Flower, by Penelope Fitzgerald, he and I had compiled a list of short perfect novels. Short Perfect Novels Too Loud a Solitude, by Bohumil Hrabel Train Dreams, by Denis Johnson Sula, by Toni Morrison The Shadow-Line, by Joseph Conrad The All of It, by Jeannette Haien Winter in the Blood, by James Welch Swimmer in the Secret Sea, by William Kotzwinkle The Blue Flower, by Penelope Fitzgerald First Love, by Ivan Turgenev Wide Sargasso Sea, by Jean Rhys Mrs. Dalloway, by Virginia Woolf Waiting for the Barbarians, by J. M. Coetzee Fire on the Mountain, by Anita Desai These are books that knock you sideways in around 200 pages. Between the covers there exists a complete world. The story is unforgettably peopled and nothing is extraneous. Reading one of these books takes only an hour or two but leaves a lifetime imprint. Still, to Dissatisfaction, they are but exquisite appetizers. Now he needs a meal. I knew that he’d read Ferrante’s Neapolitan novels and was lukewarm. He called them soap opera books, which I thought was the point. He did like The Days of Abandonment, which was perhaps a short perfect novel. ‘She walked the edge with that one,’ he said. He liked Knausgaard (not a short perfect). He called the writing better than Novocain. My Struggle had numbed his mind but every so often, he told me, he’d felt the crystal pain of the drill. In desperation, I handed over The Known World. He thrust it back in outrage, his soft voice a hiss, Are you kidding me? I have read this one six times. Now what do you have? In the end, I placated him with Aravind Adiga’s White Tiger, the latest Amitav Ghosh, NW by Zadie Smith, and Jane Gardam’s Old Filth books in a sturdy Europa boxed set, which he hungrily seized. He’d run his prey to earth and now he would feast. Watching him closely after he paid for the books and took the package into his hands, I saw his pupils dilate the way a diner’s do when food is brought to the table.

Closer to home, the Netherlands’ colonial history was evident on the country’s dining tables and restaurant menus, with Indonesian cuisine offering a rare bright spot among otherwise dire food options. It was common for family celebrations or corporate events to involve a rijsttafel (‘rice table’), a lavish banquet consisting of dozens of gelatinous Indonesian dishes displayed on a vast table. Just as no British town could be complete without an Indian curry house, most Dutch towns had at least one restaurant offering peanut soup, chicken satay and spicy noodles. Nasi goreng (fried rice) and bami goreng (fried noodles) were as well known to Dutch diners as chicken masala and naan bread were to the British. After centuries of trade with Indonesia, the Dutch had developed an abiding obsession with coffee, with an expensive coffee machine an essential feature of even the scruffiest student house. Surinamese food, which I’d never even heard of before moving to the Netherlands, was also popular. The Dutch had left their mark on the world, and the world had returned the favour.

A kitchen-diner should be somewhere that nourishes us and promotes healthy behaviors, and having the right kitchen equipment and food on display can go a long way toward this. Consider placing juicers or filtered water in an accessible space on the counter, or having an inviting fruit bowl or a kitchen herb box on the windowsill.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.

A-about the full-course offering... I was thinking, for the second dish, the, um, the fish salad..." "Don't you go giving me all your bright ideas too! Get back to washing dishes!" "Yeep! Y-yes, sir! I'm sorry, sir!" "No. I'd like to hear your idea." Stop acting like you're in charge, girly! "Um... I was wondering if we might let the customers decide how much dressing they want on it." "The dressing?! What does that matter?!" "Oh? And what gives you that idea?" "I couldn't help but notice it on the dirty dishes that come back. Some have a lot of dressing left on them. Others look like the customer dipped in their bread in the dressing but then left their veggies." Just washing the dishes... was enough to give her the idea for that improvement? "But, um, it would be hard to do anything about it, right? It would mean lots more work for the servers and the kitchen..." "No, not really. Using a Saucière to serve sauces and gravies has long been practiced in France. By presenting it as a traditional touch, it might make for an entertaining novelty for customers." SAUCIÈRE Also called a gravy boat or a sauce boat, it is a small pitcher for holding sauces. Diners can pour or ladle their preferred amount of sauce from it. "Enough! What do you two children know?! This is my kitchen! Customers come to eat my cooking! If you mess with my process any further, I'll kick you both out!" "Um, Head Chef? A customer is requesting more dressing for the second course...

Sample snail porridge at Heston Blumenthal’s Fat Duck UK // Consistently voted among the world’s best restaurants, The Fat Duck is nestled near the River Thames in the storybook setting of the village of Bray, from where it invites diners on a nostalgic and imaginative journey where nothing is as it seems. Imagine soup that is both hot and cold; sashimi served with a foam conjured from seafood on a bed of tapioca sand; or snail porridge. As the visual cues for each dish belie the taste, your senses soar into the unique gastronomic universe of Heston Blumenthal’s creation. With just 42 daily spaces for lunch and dinner, you won’t be surprised to learn that booking slots are only opened at certain times of the year, and your wait will usually run to about a four months–which will give you plenty of time to save up for the £ 300 meal. Without drinks.

a diner’s bill of rights • The right to have your reservation honored The right to water The right to the food you ordered at the temperature the chef intended The right to a clean, working bathroom The right to clean flatware, glassware, china, linen, tables, and napkins The right to enough light to read your menu The right to hear your dining companions when they speak The right to be served until the restaurant’s advertised closing time The right to stay at your table as long as you like The right to salt and pepper

I tell them about Philadelphia's Italian neighborhoods and how they gave rise to the famous cheesesteak and lesser-known roast pork sandwich, and about the Pennsylvania Dutch and how they introduced the pretzel to North America. I talk about water ice and The Commissary, Tastykakes, and South Philly, the ongoing cheesesteak rivalry between Pat's and Geno's and my personal preference for Delassandro's Steaks over either one. One diner originally from Chicago jumps in with his own stories about Lou Malnati's pizza and Chicago-style hot dogs, and another from New Haven talks about white clam pizza at Pepe's and burgers at Louis' Lunch.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

As the famine deepened, rumours of cannibalism spread throughout the province. The goverment issued stark warnings about it. We heard that an elderly man had killed a child and put the cooked meat into soup. He sold it at a market canteen, where it was eaten by eager diners. The crime was discovered when police found the bones. I thought these killers must have been psychopaths, and that ordinary people would never resort to such crimes. Now I am not sure. Having spoken to many who came close to death during that time I realize that starvation can drive people to insanity. It can cause parents to take food from their own children, people to eat the corpses of the dead, and the gentlest neighbour to commit murder.

We burst through the doors of Parthenon like Greeks through the open gates of Troy. Five minutes later we were seated at our usual table in the garden section despite two flights of stairs, which Andrea insisted on climbing, and the heat of late afternoon. The owners had finally gotten rid of the chairs that were bolted to the floor, and I sat so I could watch the door and the two women on the right, who were the only other diners willing to brave the garden section in the heat. We ordered a heaping platter of meat, a pint of tzatziki sauce, and a bucket of fried okra, because Andrea really wanted it, and waited for our food

Michael's house was on Magazine Street across from a little diner called Johnny River. It was a local, homemade-looking place with a screen door and dishes that didn't match. The kind of place tourists never find unless they're visiting a friend in New Orleans who happens to live in the neighborhood. The eggs came three on a plate, over easy but still hot in the center, perfectly done, with two biscuits, gravy, sausage, grits, and hot sauce on the side, and because of them I liked Michael just a little bit more after breakfast than I had before. I walked across the street listening to the screen door slam behind me. His house was the second in from the corner. A narrow Victorian painted lilac on the outside with cream-colored steps, chipped and sunken in the middle from who knows how many years and how many footsteps.

The Hardys led Mr. Worth up a side street. They stopped at a wide, steamy window bearing the lettering: CHARLIE’S CLAM HOUSE “I hear the food’s good,” Joe remarked, and the trio entered the restaurant. It was a typical waterfront eating place, with sawdust on the floor. The place was crowded with diners, despite the late hour. In one corner sat a group of well-dressed people who, like the Hardys, had just left a farewell party on board the liner. But most of the customers were rough-looking men of the waterfront district. The noise of lively conversations and the odor of frying fish filled the air. Frank, Joe, and Bart Worth seated themselves at a plain wooden table in the middle of the room. As soon as the waiter had taken a dinner order for Mr. Worth and sandwiches for the Hardys, the Southerner began his story.

We settled in the back of the diner, where the smell of griddled foods threatened to overwhelm me.

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

The best and most interesting food in America was inseparable from the landscapes that produced it. It was all right there, in country diners and small-town grocers’ shops; in roadside dinner houses and bakeries. All you needed to do was look.

you’ll just be another member of the town. Trust me, I know it sucks. I’ve been the center of the gossip more than once. I even left town to get away, but it follows you. Now, let’s eat and scout dates.” I laugh and look at the menu. Lots of Southern good-old diner food. “How you girls doing today?” A woman in her forties with curly golden-blond, shoulder-length hair and rectangle black-rimmed glasses comes over. She’s smiling as she looks at Sage and then me. “Hey, Jo, how are you?” Sage asks the

Are you hungry?' I say, slightly mischievously. 'Very, he says, unfurling his napkin. This is a shame, because we're sitting down for a tasting menu that will not be a meal, but more a random collection of the chef's ambitions, presented with seventeen verses of Vogon poetry from the staff as they dole out tiny plates of his life story. These tomatoes remind chef of his grandmother's allotment. This eel is a tribute to his uncle's fishing prowess. I will pull the requisite faces to cope with all of this. The lunch will be purposefully challenging, at times confusing and served ritualistically in a manner that requires the diner to behave like a congregation member of a really obscure sect who knows specifically when to bow her head and when to pass the plate and what lines to utter when.

That year, I was converted to John Egerton's vision of the South and the Southern Foodways Alliance's role in it. His book, Speak Now Against the Day: The Generation Before the Civil Rights Movement in the South, chronicles the prehistory of his ideal. He will detail this philosophy from the podium, but he articulates it best for you at Ajax Diner or Off Square Books after he has feasted well in the company of old friends and we have all drunk deeply from the Jack Daniels bottle. He will tell you that ours is a large table stretching from the Gulf of Mexico to Washington, D.C., from the Atlantic Ocean to the Mexican border. He will tell you that this coming together at our table and the breaking of our various breads is an act of defiance. It is a speaking now, mouth full and spirit nourished, against the days when certain feet, those deemed too dark or too dirty, were violently separated from this supper. He will tell you that this fried chicken, these sweet potato pies are related to regular food in much the same way as communion hosts are related to regular white bread.

In some lobster tank restaurants, diners can choose their own lobster. I always found this strange. “Um, I guess I’ll take that one that is really struggling with the rubber bands. He seems rather appealing. Why don’t we boil him to death?” I’m always perplexed why I’m involved in the decision process. I wanted to have dinner, not play executioner.

Today, 18 out of 45 customers entering a restaurant ask whether they can sit somewhere else. From that point on, their digital lives take over. Diners take out their phones and try to connect to the nearest Wi-Fi. They hunt down information or check if anyone “liked” their Facebook post, often forgetting that their menus are waiting there on the table, which is why when the waiter asks them if they’re ready to order, most respond that they need more time. Twenty-one minutes later, they’re ready to order. Twenty-six of them spend up to three minutes taking photos of their food. Fourteen snap photos of each other eating, and if the photos are blurry or unflattering, they retake them. Approximately one-half of all diners ask if their server would take a group photo and while he’s at it, would he mind taking a few more? The second half sends their food back to the kitchen, claiming it’s cold (which it is, as they’ve spent the past ten minutes playing with their phones and not eating). Once they pay their check, they leave the restaurant twenty minutes later, versus five minutes in 2004. As they exit, eight diners are so distracted that they bump into another diner, or a waiter, or a table, or a chair. An

You can eat wonderful food in a junked train car on plebeian plates served by waitresses more likely to start dancing with the bartender to the beat of the indie music playing on the sound system than to inquire, “More Dom Pérignon, sir?” Truffles and oysters can still appear on the Brooklyn menu, but more common is old-fashioned “comfort food” turned into something haute: burgers made from grass-fed cattle from a New York farm, butchered in-house, and served on a perfectly grilled brioche bun; mac ‘n’ cheese made from heritage grains and artisanal cow and sheep’s milk. Tarlow was not the only Williamsburg artist unknowingly helping to define a Brooklyn brand at the turn of the millennium. Around the same time he opened up Diner, twenty-six-year-old Lexy Funk and thirty-one-year-old Vahap Avsar were stumbling into creating a successful business in an entirely different discipline. Their beginning was just as inauspicious as Diner’s: a couple in need of some cash found the canvas of a discarded billboard in a Dumpster and thought that it could be turned into cool-looking messenger bags. The fabric on the bags looked worn and damaged, a textile version of Tarlow’s rusted railroad car, but that was part of its charm. Funk and Avsar rented an old factory, created a logo with Williamsburg’s industrial skyline, emblazoned it on T-shirts, and pronounced their enterprise

They ate at a place called El Rey del Taco. At the entrance there was a neon sign: a kid wearing a big crown mounted on a burro that regularly kicked up its hind legs and tried to throw him. The boy never fell, although in one hand he was holding a taco and in the other a kind of scepter that could also serve as a riding crop. The inside was decorated like a McDonald’s, but in an unsettling way. The chairs were straw, not plastic. The tables were wooden. The floor was covered in big green tiles, some of them printed with desert landscapes and episodes from the life of El Rey del Taco. From the ceiling hung piñatas featuring more adventures of the boy king, always accompanied by the burro. Some of the scenes depicted were charmingly ordinary: the boy, the burro, and a one-eyed old woman, or the boy, the burro, and a well, or the boy, the burro, and a pot of beans. Other scenes were set firmly in the realm of the fantastic: in some the boy and the burro fell down a ravine, in others, the boy and the burro were tied to a funeral pyre, and there was even one in which the boy threatened to shoot his burro, holding a gun to its head. It was as if El Rey del Taco weren’t the name of a restaurant but a character in a comic book Fate happened never to have heard of. Still, the feeling of being in a McDonald’s persisted. Maybe the waitresses and waiters, very young and dressed in military uniforms (Chucho Flores told him they were dressed up as federales), helped create the impression. This was certainly no victorious army. The young waiters radiated exhaustion, although they smiled at the customers. Some of them seemed lost in the desert that was El Rey del Taco. Others, fifteen-year-olds or fourteen-year-olds, tried in vain to joke with some of the diners, men on their own or in pairs who looked like government workers or cops, men who eyed them grimly, in no mood for jokes. Some of the girls had tears in their eyes, and they seemed unreal, faces glimpsed in a dream. “This place is like hell,” he said to Rosa Amalfitano. “You’re right,” she said, looking at him sympathetically, “but the food isn’t bad.

the average imported fish travels 5,475 miles before reaching a diner—

Don't get me wrong- tempura is served as a side dish in Tokyo, too, especially at soba and udon restaurants. Step into a branch of of the Hanamaru Udon chain, and before you select your bowl of noodles you're confronted with an array of self-serve, a la carte tempura: eggplant, onion, and squash, yes, but also hard-boiled quail eggs on a stick, squid tentacles, or a whole baby octopus. And the way most diners eat their tempura strains the definition of "side dish," because they plunk the crispy morsels right into their noodle broth. Japanese cooks are experts at frying food to a crisp and equally adept at ruining that crispy perfection through dunking, saucing, and refrigeration. I never learned to appreciate a stone-cold, once-crispy pork cutlet, but I enjoy tempura falling apart in hot soup and eaten at the moment when it has taken on broth but maintains a hint of crispness. The ship has hit the iceberg, but it's still momentarily afloat.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.

The sound of trumpets rang out, signaling the arrival of the first course. A parade of glittering slaves trotted forward, some carrying decorations of the sea, statues made of shells, ribbons of blue and silver, or wearing costumes turning them into fish or mermaids. These slaves wandered among the diners as they ate, entertaining them with music or dances reminiscent of the sea. In the midst of these spectacles were the slaves carrying the food on massive trays covered in snow from the mountains, topped with stuffed mussels, lobster mince wrapped in grape leaves, and sea urchins boiled, honeyed, and served open in their own spiny husks.

Neptune's bounty was followed by that of Diana. I had staged a "hunt" to take place while the diners ate. Several of the bigger slaves were dressed like bears, and hunters with bows chased them playfully around the couches while nymphs tried to hinder their progress. They ran carefully around the slaves serving trays of pork cracklings, mushrooms marinated in wine, stuffed dormice, and figs soaked in milk and honey.