Restaurant Menu Quotes

Do they always flirt with biblical quotes?" Asil asked Tad. In long-suffering tones, Tad said, "They can flirt with the periodic table or a restaurant menu. We've learned to live with it. Get a room you guys.

Don't settle: Don't finish crappy books. If you don't like the menu, leave the restaurant. If you're not on the right path, get off it.

The waiter approached. 'Would you like to see the menu?' he said. 'Or would you like to meet the Dish of the Day?' 'Huh?' said Ford. 'Huh?' said Arthur. 'Huh?' said Trillian. 'That’s cool,' said Zaphod. 'We'll meet the meat.

I was born as sweet as that and if I am too sweet for your tastes then just clamp your mouth shut and spin on your heels. I can’t add sourness to my sap anymore just to fit onto a menu in a restaurant for wimps

Would you like to see the menu?" he said, "or would you like meet the Dish of the Day?" ... “Good evening,” it lowed and sat back heavily on its haunches, “I am the main Dish of the Day. May I interest you in parts of my body?

Do they always flirt with biblical quotes?” Asil asked Tad. In long-suffering tones, Tad said, “They can flirt with the periodic table or a restaurant menu. We’ve learned to live with it. Get a room, you guys.” “Quiet, pup,” said Adam with mock sternness. He gave my butt a promissory pat as he said, “Respect your elders.

But a myth, to speak plainly, to me is like a menu in a fancy French restaurant: glamorous, complicated camouflage for a fact you wouldn't otherwise swallow, like maybe lima beans.

It was the list of activities thing. Like the menu with price, only I'm not the restaurant; I'm the meal.

But everything good in this shit world is either by prescription, sold out, or so expensive you have to sell your soul to taste it. Life is a restaurant you can't afford. Death the bill for the food you didn't even have a chance to eat. So you order the most expensive thing on the menu - you're in for it anyway, right? - and if you're lucky, you get a mouthful.

I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies?

Now I'm not saying the act of going to church fixes everything. Just as simply looking at a restaurant menu won't give you nourishment. We've got to engage with what's offered if it's going to do us any good. But putting my heart in a place to receive truth certainly got me going in a different direction.

Mrs. Forbes said that hating yellow and brown is just being silly. And Siobhan said that she shouldn't say things like that and everyone has favorite colors. And Siobhan was right. But Mrs. Forbes was a bit right, too. Because it is sort of being silly. But in life you have to take lots of decisions and if you don't take decisions you would never do anything because you would spend all your time choosing between things you could do. So it is good to have a reason why you hate some things and you like others. It is like being in a restaurant like when Father takes me out to a Berni Inn sometimes and you look at the menu and you have to choose what you are going to have. But you don't know if you are going to like something because you haven't tasted it yet, so you have favorite foods and you choose these, and you have foods you dno't like and you don't choose these, and then it is simple.

Metaphysics is a restaurant where they give you a 30,000 page menu and no food.

Connor pockets his cell. “Lily,” he says. “If I wanted to date for a last name, I’d have a girl on my arm every single day. I would never be single.” He leans forward. “I promise you, that my intentions are pure. And I think it’s sweet you’re looking out for Rose, but she’s more than capable of taking care of herself, which is one of the many reasons why I want to pursue her.” “What’s another reason?” I test him. He smiles. “I won’t have to taxingly explain to her menu items in a real French restaurant.” He knows she’s fluent? “I won’t have to explain financial statements or dividends. I’ll be able to discuss anything and everything in the world, and she’ll have an answer.

You use your Bible like you were ordering from a restaurant menu. I call that Bible a la carte. You choose what parts of the Bible you wish to obey and what others to ignore.

cultivating mindfulness is not unlike the process of eating. It would be absurd to propose that someone else eat for you. And when you go to a restaurant, you don’t eat the menu, mistaking it for the meal, nor are you nourished by listening to the waiter describe the food. You have to actually eat the food for it to nourish you. In the same way, you have to actually practice mindfulness, by which I mean cultivate it systematically in your own life, in order to reap its benefits and come to understand why it is so valuable.

In the restaurant of life, the false Salafi can do no more than eat the menu.

I sat down in a booth, and the waitress shoved a menu in front of me. There wasn’t anything on it that sounded good, and anyway, one look at her and my stomach turned flipflops… Every goddamned restaurant I go to, it’s always the same way… They’ll have some old bag on the payroll — I figure they keep her locked up in the mop closet until they see me coming. And they’ll doll her up in the dirtiest goddamned apron they can find and smear that crappy red polish all over her fingernails, and everything about her is smeary and sloppy and smelly. And she’s the dame that always waits on me.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

The other night I went out to dinner and ordered the duck. The waiter told me it wasn't on the menu, so I told him it should be. Then I said I had thirteen in my trunk, and if the restaurant would buy twelve, they could get one FREE.

now i believe that the way to anyone's heart is through their stomach, and, my boy, i'm here to tell you, we ware in the heart business. we're going to reach deep past the menu and into the emotional power of food because a person comes back to a restaurant again and again for one reason only - to fee their soul.

Just because the restaurant had Dynamite Shrimp on the menu, was that any reason for the place to blow up? (re April 15 release, Killer Kitchens

What is desire? Desire is a restaurant. Desire is watching you eat. Desire is pouring wine for you. Desire is looking at the menu and wondering what it would be like to kiss you. Desire is the surprise of your skin. Look - in between us now are the props of ordinary life - glasses, knives, cloths, Time has been here before. History has had you - and me too. My hand has brushed against yours for centuries. The props change, but not this. Not this single naked wanting you.

Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu—actually of the prices not the courses—outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember).

This was really something to experience: free restaurant menu of our choice, smiling and caring assistants who looked like Hollywood stars, warm blankets to cover our feet during the journey, personal video screens, lovely presents… every little thing was taken into account for our personal convenience. Any celebrity would be pleased with this type of service! It was an unforgettable flight—another shock during this holiday, and this time a pleasant one.

... to me, a restaurant with no menu, headed by a chef I trusted, would be ideal. In such a utopia, guests could specify deathly allergies, hunger level, and time constraints, but then they would unfurl their napkin and surrender".

Today I say am an addict. A respectable addict, of course. Not like the desperate addicts who have cashed in their mortgage... After all, my drug is cheap, the cheapest of all drugs, and therefore the most pernicious... And my drug is everywhere I look: in the drive-through gas station's convenience store, in the supermarket, on the lusciously displayed menu of an exclusive restaurant.

Historically mystics have claimed that for a true understanding of reality metaphysics is too “scientific”. Metaphysics is not reality. Metaphysics is names about reality. Metaphysics is a restaurant where they give you a thirty-thousand-page menu and no food.

The customers have input over almost every aspect of the restaurant brand. They build menu items, determine price structures and hours of operation, suggest promotions, and even guest bartend for charity events. How does Joe Sorge dare give such control of his brand over to his customers? Two reasons. The first is that one-to-one relationships make life more fun. The second is that in a Thank You Economy, it pays off. Big. Knowing his customer base has always been a priority for Sorge. The idea that you have to create a welcoming atmosphere in a restaurant is a no-brainer, but at AJ Bombers, online customers get as much attention as anyone sitting at a four-top.

Order what you feel like eating," says your impatient dinner companion. But the problem is that you don't KNOW what you feel like eating. What you feel like eating is precisely what you are trying to figure out. Order what you feel like eating" is just a piece of advice about the criteria you should be using to guide your deliberations. It is not a solution to your menu problem - just as "Do the right thing" and "Tell the truth" are only suggestions about criteria, not answers to actual dilemmas. The actual dilemma is what, in the particular case staring you in the face, the right thing to do or the honest thing to say really is. And making those kinds of decisions - about what is right or what is truthful - IS like deciding what to order in a restaurant, in the sense that getting a handle on tastiness is no harder or easier (even though it is generally less important) than getting a handle on justice or truth.

a lot of young viewers, but I also have a lot of older viewers. This chapter is for my older fans—those of you who are slightly more mature. If any kids are reading this book, turn the page now. This chapter is not appropriate for children. It’s for adults who experience adult situations, such as eating dinner before 6:00 and struggling to read menus in dim lighting conditions. Many adults, myself included, have trouble reading menus when they go out to eat at restaurants because the font is way too small. I know there are products to help with this problem, like reading and magnifying glasses, but I have a better idea. Make the font size larger. There should be a worldwide standard for menu font size. I’ve included a sample menu below with a suitable font size. You’ll notice

I sometimes rented a car and drove from event to event in Europe; a road trip was a great escape from the day-to-day anxieties of playing, and it kept me from getting too lost in the tournament fun house with its courtesy cars, caterers, locker room attendants, and such — all amenities that create a firewall between players and what you might call the 'real' world — you know, where you may have to read a map, ask a question in a foreign tongue, find a restaurant and read the menu posted in the window to make sure you're not about to walk into a joint that serves only exotic reptile meat.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

Another word I’ve added to “the list” is “conversation,” as in “We need to have a national conversation about_________.” This is employed by the left to mean “You need to listen to me use the word ‘diversity’ for an hour.” The right employs obnoxious terms as well—“libtard,” “snowflake,” etc.—but because they can be applied to me personally it seems babyish to ban them. I’ve outlawed “meds,” “bestie,” “bucket list,” “dysfunctional,” “expat,” “cab-sav,” and the verb “do” when used in a restaurant, as in “I’ll do the snails on cinnamon toast.” “Ugh,” Ronnie agrees. “Do!—that’s the worst.” “My new thing,” I told her, “is to look at the menu and say, ‘I’d like to purchase the veal chop.’” A lot of our outlawed terms were invented by black people and then picked up by whites, who held on to them way past their expiration date. “My bad,” for example, and “I’ve got your back” and “You go, girlfriend.” They’re the verbal equivalents of sitcom grandmothers high-fiving one another, and on hearing them, I wince and feel ashamed of my entire race.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

something transcendent that is not literally any thing. If you think that the metaphor is itself the reference, it would be like going to a restaurant, asking for the menu, seeing beefsteak written there, and starting to eat the menu.

Watching her, I remembered a girl I'd known in school, a grind, Mildred Grossman. Mildred: with her moist hair and greasy spectacles, her strained fingers that dissected frogs and carried coffee to picket lines, her flat eyes that only turned toward the stars to estimate their chemical tonnage. Earth and air could not be more opposite than Mildred and Holly, yet in my head they acquired a Siamese twinship, and the thread of thought that had sewn them together ran like this: the average personality reshapes frequently, every few years even our bodies undergo a complete overhaul--desirable or not, it is a natural thing that we should change. All right, here were two people who never would. That is what Mildred Grossman had in common with Holly Golightly. They would never change because they'd been given their character too soon; which, like sudden riches, leads to a lack of proportion: the one had splurged herself into a top-heavy realist, the other a lopsided romantic. I imagined them in a restaurant of the future, Mildred still studying the menu for its nutritional values, Holly still gluttonous for everything on it. It would never be different. They would walk through life and out of it with the same determined step that took small notice of those cliffs at the left.

In Vietnamese hoa means 'flower' and the first thing we noticed on the menu was lau hoa, flower hotpot. This was where we were meant to be. Stunning fresh blossoms of squash, daylilies, white so dua flowers, lotus stems and yellow velvetleaf buds made up the floral ingredients in our flower hotpot. All of these were cooked together in a light pineapple soup base that included chunks of salmon. The restaurant's brochure explained why the name had been chosen: 'Chi Hoa, which means "flowers", is a common name of many Vietnamese women who are sophisticated, caring and always bring great love into every meal they cook for their family.

Let’s try discrimination. “I have been discriminated against.” State the obvious. “People treat me differently when they find out I have bipolar disorder.” Now state the not so obvious. “As someone with a mental illness, I see discrimination where others don’t. Take happy hour, for instance. I think that is being discriminatory. There should also be a crappy hour for depressed people. And people with bipolar disorder could go to both.” So where do you see discrimination? At work? At school? With family? Now think of the unexpected. How about the bathtub? Or the local restaurant? Let’s take the restaurant. What would be a menu item that is discriminatory? Scrambled eggs? Take your time. Let your mind

To become as present in your own city as you would be while traveling, you have to make the city feel new: take a different commute home, listen to different music, go into restaurants where you haven’t looked at the menu beforehand and may not be sure what to order. You have to get a little disoriented, even annoyed. That’s what it’s like to be around humans, who are unpredictable and often annoying.

I had no idea the Monkey Bar meat loaf was going to have my name on it, but when the restaurant opened, there it was, on the menu, Nora’s Meat Loaf. I felt that I had to order it, out of loyalty to myself, and it was exactly as good as it had been at the tasting. I was delighted. What’s more, I had the oddest sense of accomplishment. I somehow felt I’d created this meat loaf, even though I’d had nothing to do with it. I’d always envied Nellie Melba for her peach, Princess Margherita for her pizza, and Reuben for his sandwich, and now I was sort of one of them. Nora’s Meat Loaf. It was something to remember me by. It wasn’t exactly what I was thinking of back in the day when we used to play a game called “If you could have something named after you, what would it be?” In that period, I’d hoped for a dance step, or a pair of pants. But I was older now, and I was willing to settle for a meat loaf.

I remember one group of family members had gone down to the restaurant in the Dorchester. The waiter had brought the menu and they said, ‘We’ll have it.’ It took a while for the penny to drop that they actually meant the whole lot, the a la carte, which is over a thousand pounds’ worth of food. So the waiters brought it, the family tried a little bit of all of it, then went back up to their room. Then they sent out one of their servants to bring back a sackful of hamburgers, which is what their real obsession was.

products.” The Global Positioning System (GPS) uses spread spectrum. So does the U.S. military’s $41 billion MILSATCOM satellite communications network. Wireless local area networks (wLANs) use spread spectrum, as do wireless cash registers, bar-code readers, restaurant menu pads, and home control systems. So does Qualcomm’s Omni-TRACS mobile information system for commercial trucking fleets. So do unmanned aerial vehicles (UAVs), electronic automotive subsystems, aerial and maritime mobile broadband, wireless access points, digital watermarking, and much more. A study done for Microsoft in 2009 estimated the minimum economic value of spread-spectrum Wi-Fi in homes and hospitals and RFID tags in clothing retail outlets in the U.S. as $16–$37 billion per year. These uses, the study notes, “only account for 15% of the total projected market for unlicensed [spectrum] chipsets in 2014, and therefore significantly underestimates the total value being generated in unlicensed usage over this time period.” A market of which 15 percent is $25 billion would be a $166 billion market.

Forgetting myself for a moment, I stopped to study the menu that was elegantly exposed in a show window. I read, realizing that a few days earlier I could have gone in and ordered anything on the menu. But now, though I was the same person with the same appetite, the same appreciation and even the same wallet, no power on earth could get me inside this place for a meal. I recalled hearing some Negro say, “You can live here all your life, but you’ll never get inside one of the great restaurants except as a kitchen boy.” The Negro often dreams of things separated from him only by a door, knowing that he is forever cut off from experiencing them.

Paying for power was so common that in 2012 the Modern Chinese Dictionary, the national authority on language, was compelled to add the word maiguan—“to buy a government promotion.” In some cases, the options read like a restaurant menu. In a small town in Inner Mongolia, the post of chief planner was sold for $103,000. The municipal party secretary was on the block for $101,000. It followed a certain logic: in weak democracies, people paid their way into office by buying votes; in a state where there were no votes to buy, you paid the people who doled out the jobs. Even the military was riddled with patronage; commanders received a string of payments from a pyramid of loyal officers beneath them. A one-star general could reportedly expect to receive ten million dollars in gifts and business deals; a four-star commander stood to earn at least fifty million. Every country has corruption, but China’s was approaching a level of its own. For those at the top, the scale of temptation had reached a level unlike anything ever encountered in the West. It was not always easy to say which Bare-Handed Fortunes were legitimate and which were not, but political office was a reliable pathway to wealth on a scale of its own. By 2012 the richest seventy members of China’s national legislature had a net worth of almost ninety billion dollars—more than ten times the combined net worth of the entire U.S. Congress.

There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.

Two years ago, he and Harold were at a restaurant and Harold was giving him a lecture about how his job at Rosen Pritchard had made him essentially an accessory to corporate malfeasance, when they both realized that their waiter was standing above them, holding his pad before him. "Pardon me," said the waiter. "Should I come back?" "No, don't worry," Harold said, picking up his menu. "I'm just yelling at my son, but I can do that after we order." The waiter had given him a commiserating smile, and he had smiled back, thrilled to have been claimed as another's in public, to finally be a member of the tribe of sons and daughters. Later, Harold had resumed his rant, and he had pretended to be upset, but really, he had been happy the entire night, contentment saturating his every cell, smiling so much that Harold had finally asked him if he was drunk.

I keep to the light and look through the windows of restaurants and pubs. I climb up the stairs of a theater and see people inside standing around in little groups on a red carpet and talking. There are tall tables some stand around with bowls of sharing food on top---nuts and crisps and dips and olives. I keep walking, past an Italian bistro in which people are eating seafood pasta; in another restaurant, two people have a huge plate of oysters between them; a man and a woman are talking animatedly about something they have on their table---a thick wad of paper that has text on it and notes written in pen---while they share food in a Peruvian restaurant. "Have you tried the scallops?" someone says. "Have you had time to look at the menu?" says another person. Two women, all in black, with instrument cases, are sharing a bottle of wine outside. A waiter comes out with a platter of sushi.

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.

Qui vous le dit, qu’elle (la vie) ne vous attend pas ? Certes, elle continue, mais elle ne vous oblige pas à suivre le rythme. Vous pouvez bien vous mettre un peu entre parenthèses pour vivre ce deuil… accordez-vous le temps. *** Parce que ҫa me fait plaisir. Parce que je sais aussi que l’entourage peut se montrer très discret dans pareille situation, et que de se changer les idées de temps en temps fait du bien. Parce que je sais que vous aimez la montagne et que vous n’iriez pas toute seule. *** Oui. Si vous perdez une jambe, ҫa se voit, les gens sont conciliants. Et encore, pas tous. Mais quand c’est un morceau de votre cœur qui est arraché, ҫa ne se voit pas de l’extérieur, et c’est au moins aussi douloureux… Ce n’est pas de la faute des gens. Ils ne se fient qu’aux apparences. Il faut gratter pour voir ce qu’il y a au fond. Si vous jetez une grosse pierre dans une mare, elle va faire des remous à la surface. Des gros remous d'abord, qui vont gifler les rives, et puis des remous plus petits, qui vont finir par disparaître. Peu à peu, la surface redevient lisse et paisible. Mais la grosse pierre est quand même au fond. La grosse pierre est quand même au fond. *** La vie s’apparente à la mer. Il y a les bruit des vagues, quand elles s’abattent sur la plage, et puis le silence d’après, quand elles se retirent. Deux mouvement qui se croissent et s’entrecoupent sans discontinuer. L’un est rapide, violent, l’autre est doux et lent. Vous aimeriez vous retirer, dans le même silence des vagues, partir discrètement, vous faire oublier de la vie. Mais d’autres vague arrivent et arriveront encore et toujours. Parce que c’est ҫa la vie… C’est le mouvement, c’est le rythme, le fracas parfois, durant la tempête, et le doux clapotis quand tout est calme. Mais le clapotis quand même Un bord de mer n'est jamais silencieux, jamais. La vie non plus, ni la vôtre, ni la mienne. Il y a les grains de sables exposés aux remous et ceux protégés en haut de la plage. Lesquels envier? Ce n'est pas avec le sable d'en haut, sec et lisse, que l'on construit les châteaux de sable, c'est avec celui qui fraye avec les vagues car ses particules sont coalescentes. Vous arriverez à reconstruire votre château, vous le construirez avec des grains qui vous ressemblent, qui ont aussi connu les déferlantes de la vie, parce qu'avec eux, le ciment est solide.. *** « Tu ne sais jamais à quel point tu es fort jusqu’au jour où être fort reste la seule option. » C’est Bob Marley qui a dit ҫa. *** Manon ne referme pas violemment la carte du restaurant. Elle n’éprouve pas le besoin qu’il lui lise le menu pour qu’elle ne voie pas le prix, et elle trouvera égal que chaque bouchée vaille cinq euros. Manon profite de la vie. Elle accepte l’invitation avec simplicité. Elle défend la place des femmes sans être une féministe acharnée et cela ne lui viendrait même pas à l’idée de payer sa part. D’abord, parce qu’elle sait que Paul s’en offusquerait, ensuite, parce qu’elle aime ces petites marques de galanterie, qu’elle regrette de voir disparaître avec l’évolution d’une société en pertes de repères.

Imagine that a literalist and a moderate have gone to a restaurant for lunch, and the menu promises "fresh lobster" as the speciality of the house. Loving lobster, the literalist simply places his order and waits. The moderate does likewise, but claims to be entirely comfortable with the idea that the lobster might not really be a lobster after all—perhaps it's a goose! And, whatever it is, it need not be "fresh" in any conventional sense—for the moderate understands that the meaning of this term shifts according to context. This would be a very strange attitude to adopt toward lunch, but it is even stranger when considering the most important questions of existence—what to live for, what to die for, and what to kill for. Consequently, the appeal of literalism isn't difficult to see. Human beings reflexively demand it in almost every area of their lives. It seems to me that religious people, to the extent that they're 'certain' that their scripture was written or inspired by the Creator of the universe, demand it too. - pg. 67-68

After a lineup of stellar secondi- braised tripe, fried lamb chops, veal braciola simmered in tomato sauce- Andrea and I wander into the kitchen to talk with Leonardo Vignoli, the man behind the near-perfect meal. Cesare al Casaletto had been a neighborhood anchor since the 1950's, but when Leonardo and his wife, Maria Pia Cicconi, bought it in 2009, they began implementing small changes to modernize the food. Eleven years working in Michelin-starred restaurants in France gave Leonardo a perspective and a set of skills to bring back to Rome. "I wanted to bring my technical base to the flavors and aromas I grew up on." From the look of the menu, Cesare could be any other trattoria in Rome; it's not until you twirl that otherworldly cacio e pepe (which Leonardo makes using ice in the pan to form a thicker, more stable emulsion) and attack his antipasti- polpette di bollito, crunchy croquettes made from luscious strands of long-simmered veal; a paper cone filled with fried squid, sweet and supple, light and greaseless- that you understand what makes this place special.

Other than chicken and rice, you'll find Tokyo restaurants specializing in fried pork cutlets, curry rice, ramen, udon, soba, gyōza, beef tongue, tempura, takoyaki, yakitori, Korean-style grilled beef, sushi, okonomiyaki, mixed rice dishes, fried chicken, and dozens of other dishes. Furthermore, even if you know something about Japanese food, it's common to come across a restaurant whose menu or plastic food display indicates that it specializes in a particular food you've never seen before and can't quite decipher. Out of this tradition of single-purpose restaurants, Japan has created homegrown fast-food chains. McDonald's and KFC exist in Tokyo but are outnumbered by Japanese chains like Yoshinoya (beef-and-rice bowl), CoCo Ichiban (curry rice), Hanamaru Udon, Gindaco (takoyaki), Lotteria (burgers), Tenya (tempura), Freshness Burger, Ringer Hut (Nagasaki-style noodles), and Mister Donut (pizza) (just kidding). Since the Japanese are generally slim and healthy and I don't know how to read a Japanese newspaper, it was unclear to me whether Japan's fast-food chains are blamed for every social ill, but it seems like it would be hard to pin a high suicide rate on Mister Donut.

Your first sign something may be amiss comes quickly, the moment you get off the plane at the airport in Baltimore. After months of deprivation, American excess is overwhelming. Crowds of self-important bustling businessmen. Shrill and impatient advertising that saturates your eyes and ears. Five choices of restaurant, with a hundred menu items each, only a half-minute walk away at all times. In the land you just left, dinners are uniformly brown and served on trays when served at all. I was disoriented by the choice, the lights, the infinite variety of gummy candy that filled an entire wall of the convenience store, a gluttonous buffet repeated every four gates. The simple pleasure of a cup of coffee after a good night’s sleep, sleep you haven’t had since you received your deployment orders, seems overly simple when reunited with such a vast volume of overindulgent options. But the shock wears off, more quickly for some, but eventually for most. Fast food and alcohol are seductive, and I didn’t fight too hard. Your old routine is easy to fall back into, preferences and tastes return. It’s not hard to be a fussy, overstuffed American. After a couple of months, home is no longer foreign, and you are free to resume your old life. I thought I did. Resume my old life, that is. I was wrong.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

EARNINGS McDonald's Plans Marketing Push as Profit Slides By Julie Jargon | 436 words Associated Press The burger giant has been struggling to maintain relevance among younger consumers and fill orders quickly in kitchens that have grown overwhelmed with menu items. McDonald's Corp. plans a marketing push to emphasize its fresh-cooked breakfasts as it battles growing competition for the morning meal. Competition at breakfast has heated up recently as Yum Brands Inc.'s Taco Bell entered the business with its new Waffle Taco last month and other rivals have added or discounted breakfast items. McDonald's Chief Executive Don Thompson said it hasn't yet noticed an impact from Taco Bell's breakfast debut, but that the overall increased competition "forces us to focus even more on being aggressive in breakfast." Mr. Thompson's comments came after McDonald's on Tuesday reported that its profit for the first three months of 2014 dropped 5.2% from a year earlier, weaker than analysts' expectations. Comparable sales at U.S. restaurants open more than a year declined 1.7% for the quarter and 0.6% for March, the fifth straight month of declines in the company's biggest market. Global same-store sales rose 0.5% for both the quarter and month. Mr. Thompson acknowledged again that the company has lost relevance with some customers and needs to strengthen its menu offerings. He emphasized Tuesday that McDonald's is focused on stabilizing key markets, including the U.S., Germany, Australia and Japan. The CEO said McDonald's has dominated the fast-food breakfast business for 35 years, and "we don't plan on giving that up." The company plans in upcoming ads to inform customers that it cooks its breakfast, unlike some rivals. "We crack fresh eggs, grill sausage and bacon," Mr. Thompson said. "This is not a microwave deal." Beyond breakfast, McDonald's also plans to boost marketing of core menu items such as Big Macs and french fries, since those core products make up 40% of total sales. To serve customers more quickly, the chain is working to optimize staffing, and is adding new prep tables that let workers more efficiently add new toppings when guests want to customize orders. McDonald's also said it aims to sell more company-owned restaurants outside the U.S. to franchisees. Currently, 81% of its restaurants around the world are franchised. Collecting royalties from franchisees provides a stable source of income for a restaurant company and removes the cost of operating them. McDonald's reported a first-quarter profit of $1.2 billion, or $1.21 a share, down from $1.27 billion, or $1.26 a share, a year earlier. The company partly attributed the decline to the effect of income-tax benefits in the prior year. Total revenue for the quarter edged up 1.4% to $6.7 billion, though costs rose faster, at 2.3%. Analysts polled by Thomson Reuters forecast earnings of $1.24 a share on revenue of $6.72 billion.

Menu selections can be more varied, particularly when menu items are individually portioned before chilling or freezing. It is possible to offer a restaurant-style and spoken menu when production does not take place on the same day as service.

Just go into any 'home cooking' restaurant in any town you're visiting. If the menu lists macaroni and cheese as a vegetable-- you know you're in the South.

If the style of the restaurant was old-fashioned, the parenting that went on there was distinctly modern. Moms and dads would patiently recite every item on the menu to their squirming five-year-olds, as if the many flavors of ice cream represented all the unique ways they were loved.

You were right, you know—coming here was completely crazy. It was irrational. To think I’d choose to go to a town where there’s no mall, much less a day spa, and one restaurant that doesn’t have a menu? Please. No medical technology, ambulance service or local police—how is it I thought that would be easier, less stressful? I almost slid off the mountain on my way into town!” “Ah… Mel…” “We don’t even have cable, no cell phone signal most of the time. And there’s not a single person here who can admire my Cole Haan boots which, by the way, are starting to look like crap from traipsing around forests and farms. Did you know that any critical illness or injury has to be airlifted out of here? A person would be crazy to find this relaxing. Renewing.” She laughed. “The state I was in, when I was leaving L.A., I thought I absolutely had to escape all the challenges. It never occurred to me that challenge would be good for me. A completely new challenge.” “Mel…” “When I told Jack I was pregnant, after promising him I had the birth control taken care of, he should have said, ‘I’m outta here, babe.’ But you know what he said? He said, ‘I have to have you and the baby in my life, and if you can’t stay here, I’ll go anywhere.’” She sniffed a little and a tear rolled down her cheek. “When I wake up in the morning, the first thing I do is check to see if there are deer in the yard. Then I wonder what Preacher’s in the mood to fix for dinner. Jack’s usually already gone back to town—he likes splitting logs in the early morning—half the town wakes up to the sound of his ax striking wood. I see him five or ten times through the day and he always looks at me like we’ve been apart for a year. If I have a patient in labor, he stays up all night, just in case I need something. And when there are no patients at night, when he holds me before I fall asleep, bad TV reception is the last thing on my mind. “Am I staying here? I came here because I believed I’d lost everything that mattered, and ended up finding everything I’ve ever wanted in the world. Yeah, Joey. I’m staying. Jack’s here. Besides, I belong here now. I belong to them. They belong to me.” *

Tell us about your man,” Susan said. “Oh, Jack’s not my man,” she said automatically. “He is the first friend I made in Virgin River, however. He runs a little bar and grill across the street from Doc’s—as much a meeting place as a restaurant. They don’t even have a menu—his partner, a big scary-looking guy named Preacher who turns out to be an angel—cooks up one breakfast item, one lunch item and one dinner item every day. On an ambitious day, they might have two items—maybe something left from the day before. They run it on the cheap, fish a lot, and help out around town wherever needed. He fixed up the cabin I was given to stay in while I’m there.” The women didn’t say anything for a moment. Then Susan said, “Honey, I have a feeling he doesn’t think of you as a friend. Have you seen the way he looks at you?” She glanced at him and as if he could feel her gaze, he turned his eyes on her. Soft and hard all at once. “Yeah,” Mel said. “He promised to stop doing that.” “Girl, I’d never make a man stop doing that to me! You can’t possibly not know how much he—” “Susan,” June said. “We don’t mean to pry, Mel.” “June doesn’t mean to pry, but I do. You mean to say he hasn’t…?” Mel felt her cheeks flame. “Well, it isn’t what you think,” she said. June and Susan burst out laughing, loud enough to cause the men to turn away from their conversation and look up at the porch. Mel laughed in spite of herself. Ah, she had missed this—girlfriends. Talking about the secret stuff, the private stuff. Laughing at their weaknesses and strengths. “That’s what I thought,” Susan said. “He looks like he can’t wait to get you alone. And do unspeakable things to you.” Mel

Life has always seemed to me like a restaurant,' said Peter. 'When you’re born, you come in and sit down...' 'Oh, my God,' said Brenda. '...and they show you the menu,' went on Peter, frowning at Brenda. 'And it’s a swell menu. It’s got everything on it. And they tell you that you can have anything you want, the rarest and tastiest and most wonderful dishes imaginable.' 'Who’s they?' asked Brenda. 'They is a sort of waiter-cum-proprietor,' said Peter, 'and he represents organized society in the parable.' 'It’s a parable, is it?' 'Yes. So you study the menu and you pick out the dishes that appeal to you most. Some people pick more exotic viands than others, but everybody picks out something he thinks is swell and the waiter-cum-proprietor pats him on the back and says it’s an excellent choice. And you sit back and wait to be served. That represents the period of adolescence. ... Damn it, where was I?' 'You were adolescent.' 'So you sit and wait to be served your fondly chosen dish,' resumed Peter, 'and pretty soon the waiter comes in and what does he bring you? He brings you hash! "Hey," you say, "this isn’t what I ordered." "Oh isn’t it?" says the waiter who is no longer friendly. "Well, it’s what you’re gonna get." Now this is the important part. Some people meekly eat their hash. Some drown it with catsup and try to enjoy it.' 'I get it,' said Brenda. 'Those are the drunks.' 'But there are a few who say, "Goddamn it, I didn’t order hash and I don’t want hash and I won’t eat hash." They get out of their chairs and the waiter tries to push them back, but they say, "Get out of my way, who the hell are you?" And they fight their way into the kitchen while the waiter hollers and protests and there they find mountains and mountains of hash. But they keep looking around and pretty soon in odd corners of the kitchen they find the dishes they ordered, the rare and costly viands they had their hearts set on. And they eat ’em and they enjoy ’em and then they go out of the restaurant the same as the hash eaters do, but boy, they’ve dined!' He threw down his cigarette and stamped on it. 'That’s all,' he said. 'Thank you for your attention.' 'Who pays the bill?' asked George with interest. 'I don’t know,' said Peter irritably. 'That would complicate the parable to the point of chaos.' 'Who did you say the waiter was?' asked George. 'Organized society?' 'That’s right. A pale flabby guy with a walrus mustache.' 'I don’t quite see it,' said George. 'I do,' said Harriet, sitting up on the day bed. 'I see it. It’s beautiful.' 'It isn’t so bad at that,' said Brenda. 'You’re damn right it’s not.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

But I want to be sure they know the difference between fluff and substance, between cleverness and excellence. Now and again I see a restaurant try to lift itself to success by reinventing its ambiance, introducing a new menu and rearranging its tables when quite clearly what it needs is better food. Often churches and preachers follow the same course. No wonder such efforts end in disappointment.

CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.

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

Luckily for Nina’s anxiety, they found themselves in one of those restaurants where the menu gave the full provenance of every ingredient. Plentiful reading material is so helpful on a first date. “It says here,” said Nina, “that the fresh mint used in the lamb burger was grown in a hand-thrown but unattractive pot on the kitchen windowsill.” “Really?” said Tom. “Did they include a photo?” Nina shook her head. “Not even a witty little pencil sketch.” “Disappointing.” Tom looked at his menu. “Well, it says here that the pomegranate extract used in the salad dressing was hand squeezed by the middle daughter of the farmer who grew it.” “Really?” said Nina, hiding a smile. “Well, if one of us orders the steak frites, a young boy named Harold will catch a bus to the the nearest community garden and dig up the potatoes for the frites himself.” “Well,” said Tom, gravely, “it’s getting a little late for Harold to be out alone. Maybe we should choose something else.

Benny's was more of a restaurant than a bar, assuming you were prepared to be generous with your definition of a restaurant ... A menu board on the wall above had adjustable plastic letters and numbers arranged into the kind of prices that hadn't changed since Elvis died, and the kinds of food choices that had helped kill him.

Pop-up restaurants?" Ana took the tablet back, practically vibrating with excitement. "Once a month, even once a week. Fixed menu, unusual locations. Heavy emphasis on experience and hospitality." "I know what they are." They'd been popular in Europe for many years now. Some of them were spectacular productions closer to a circus, like Gingerline in London. Others were immersive experiences in the same place using rotating themes. A few farm-to-table chefs in Colorado already hosted pop-ups at their farms for a select guest list. Tickets were as coveted in the food world as white truffles and twice as hard to acquire.

I glanced down at the menu, relieved that although I hadn't taken a French class since my sophomore year in college, I still recognized most of the words. Chartier's menu is full of classics: steaks and chops, grilled sea bass with fennel seed, sweet chestnut purée, and wine-soaked prunes. What girl could resist the charm of a restaurant that allows you to order a bowl of crème chantilly- simple whipped cream- for dessert?

How'm I doing, Mamma? Celesta, twenty years gone, would undoubtedly approve. The restaurant smelled like the kitchen of Rosa's childhood; the menu featured many of the dishes Celesta had once prepared with warmth, intense flavors and a certain uncomplicated contentment Rosa constantly tried to recapture. She wanted the restaurant to serve Italian comfort food, the kind that fed hidden hungers and left people full of fond remembrances.

I tried to read the menu, but I kept getting distracted. The aromas from the kitchen filled the room- melting butter, grilling meat, soft and sharp spices. All of them better than any of the restaurant smells I'd had to pass by during my time in the city. My mouth was watering, and my nose was so focused that I could barely skim the first few items. Sablefish with miso glaze Duck, dry-aged and served with pureed butternut squash Wagyu New York strip I had no idea what these things were, except for duck, which I couldn't help but feel sorry for. Dry-aged sounded like an especially bad death for a waterfowl. The waiter returned. "Shall I order for us?" Victoria asked. I nodded, grateful. "Anything you don't eat? Allergies?" I shook my head. Nobody had ever asked me that before. On the island, I'd eaten what I gathered. At the cove, I ate what came to the table. Now I'd eat anything that didn't involve the jar in my backpack. "We'll start with the clam chowder," Victoria said. "We can order more later." The waiter nodded respectfully and disappeared again. "They make it with fresh clams," she told me. "It's exceptional." A young woman with a fancy braid in her hair brought us a basket of French bread, still warm from the oven. I watched as Victoria spread one slice with butter that melted as she applied it, releasing the faintest scent of flowers. "Here," she said, handing it to me. The crust gave way under my teeth with a delicate crunch, the butter soft on my tongue. It tasted even better than it smelled. After almost two weeks of hard mattresses and strangers and failure, I wanted to crawl inside the comfort of this bread and stay there forever.

I'm in love with this cider. Actually all the ciders," Lou said. She had wavy, dark brown hair, and the way Al watched her- it was as if the world would end if he stopped. "You have so many different types. I would love to build a menu around it." Sanna looked confused. "A menu?" "I have a restaurant in Milwaukee, and these ciders would make a fantastic pairing for a special tasting menu. For example, Toasty Dark Brown would go beautifully with roasted chicken and root vegetables- I'm thinking beets, parsnips, and fingerling potatoes- with a sauce made from the cider." She took another sip of the cider and smacked her lips- her eyes drifted off to another place, the same way Sanna's did when she envisioned new ciders. "And thyme, maybe rosemary, I'll need to play with it. Anyway, you get the idea.

The muezzin’s call to prayer punctuated the days, weddings and funerals followed the faith’s prescribed rituals, activities slowed down during fasting months, and pork might be hard to find on a restaurant’s menu. Otherwise, people lived their lives, with women riding Vespas in short skirts and high heels on their way to office jobs, boys and girls chasing kites, and long-haired youths dancing to the Beatles and the Jackson 5 at the local disco. Muslims were largely indistinguishable from the Christians, Hindus, or college-educated nonbelievers, like my stepfather, as they crammed onto Jakarta’s overcrowded buses, filled theater seats at the latest kung-fu movie, smoked outside roadside taverns, or strolled down the cacophonous streets. The overtly pious were scarce in those days, if not the object of derision then at least set apart, like Jehovah’s Witnesses handing out pamphlets in a Chicago neighborhood.

He sent me a very good cartoon of you and he standing by a statue of Caesar Augustus." Henry mad a sharp, exasperated sound. "That was in the Vatican," he said. "All day long he made loud remarks about Dagos and Catholics." "At least he doesn't speak Italian." "He spoke it well enough to order the most expensive thing on the menu every time we went to a restaurant," said Henry curtly, and I thought it was wise to change the subject and did.

When you’re both looking over the menu and trying to decide what you want and if he orders the same exact item as you, flip the table and run out of there as fast as possible to escape that psychopath. Even if this is a date, you don’t need that bullshit in your life. What kind of person sits down at a restaurant with another person and orders the same exact thing? This is a restaurant, homie! There are so many options! If I’m ordering something you want, it’s your duty as an AMERICAN to get the second-most-desired item so that we can have both! Are you even serious right now? You think Jay Z and Beyoncé go to restaurants and order the same meal?! Deduct one thousand points! If he has some human decency and orders a different meal for both of you to enjoy, then I guess you can add ten points. It’s lasagna. Not an engagement ring. Don’t get crazy.

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brothers in tow at five in the evening (my curfew was six o’clock and my parents were disinclined to relax it this once even if I strongly felt it was the acme of my social life) and took a seat at the best table in the thoroughly empty restaurant that was just setting up for the evening crowd. I would like to express here, my intense love for my brothers. I like to (rightly) give them a great deal of grief for the many horrors they perpetrated against my childhood dignity, but I’ll hand them one thing — they never laughed in my face when I made a fool of myself. They’d always wait until they’d made a fool of me so it didn’t hurt my feelings, only my ego. There can’t be a lot of teenagers/twenty-somethings who would willingly indulge their pesky little sister’s nutty desires when they have a good idea of the horrors in store for them. Like Chinese food at five in the evening. Make that: Chinese food they absolutely did not want at five in the evening. Cousin (reading menu): What shall we eat then? Me (magnanimously patting

Those captivated by the cult of celebrity do not examine voting records or compare verbal claims with written and published facts and reports. The reality of their world is whatever the latest cable news show, political leader, advertiser, or loan officer says is reality. The illiterate, the semiliterate, and those who live as though they are illiterate are effectively cut off from the past. They live in an eternal present. They do not understand the predatory loan deals that drive them into foreclosure and bankruptcy. They cannot decipher the fine print on the credit card agreements that plunge them into unmanageable debt. They repeat thought-terminating clichés and slogans. They are hostage to the constant jingle and manipulation of a consumer culture. They seek refuge in familiar brands and labels. They eat at fast-food restaurants not only because it is cheap, but also because they can order from pictures rather than from a menu. And those who serve them, also often semiliterate or illiterate, punch in orders on cash registers whose keys are usually marked with pictures. Life is a state of permanent amnesia, a world in search of new forms of escapism and quick, sensual gratification.

What is it?" "It's a Thermomix." "That crazy cooking-blender thing you were telling me about?" "The very one." I've been coveting this piece of equipment ever since my last trip to Montreal when I found out that nearly every great restaurant there is using them. It is essentially a powerful blender that also heats, so it will cook your soup and then puree it. It can spin slow enough to make risotto or hollandaise, or fast enough to turn whole unpeeled apples into the smoothest most velvety applesauce you've ever tasted. They aren't for sale in stores or online; you have to go through a special independent contractor salesperson, and they don't sell them in the U.S. Also? They are fifteen hundred dollars, an expense that even I couldn't justify for a piece of kitchen equipment. "I thought you can't get them here?" "You can't. He would have had to go through someone in Canada." "Wow. That is pretty amazing." "Yeah.

Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the personal chef of talk show phenom Maria De Costa, and six years as Patrick's culinary slave, I am nothing if not efficient in the kitchen. I grab eggs, butter, chives, a packet of prosciutto, my favorite nonstick skillet. I crack four eggs, whip them quickly with a bit of cold water, and then use my Microplane grater to grate a flurry of butter into them. I heat my pan, add just a tiny bit more butter to coat the bottom, and let it sizzle while I slice two generous slices off the rustic sourdough loaf I have on the counter and drop them in the toaster. I dump the eggs in the pan, stirring constantly over medium-low heat, making sure they cook slowly and stay in fluffy curds. The toast pops, and I put them on a plate, give them a schmear of butter, and lay two whisper-thin slices of prosciutto on top. The eggs are ready, set perfectly; dry but still soft and succulent, and I slide them out of the pan on top of the toast, and quickly mince some chives to confetti on top. A sprinkle of gray fleur de sel sea salt, a quick grinding of grains of paradise, my favorite African pepper, and I hand the plate to Patrick, who rises from the loveseat to receive it, grabs a fork from the rack on my counter, and heads out of my kitchen toward the dining room. Dumpling followed him, tail wagging, like a small furry acolyte.

But after World War II, the brothers realized they were running hard just to stay in one place. They weren’t building volume even though their parking lot was always full. So they did a courageous thing. They closed that successful restaurant in 1948 and reopened it a short time later with a radically different kind of operation. It was a restaurant stripped down to the minimum in service and menu, the prototype for legions of fast-food units that later would spread across the land. Hamburgers, fries, and beverages were prepared on an assembly line basis, and, to the amazement of everyone, Mac and Dick included, the thing worked!

In this regard, cultivating mindfulness is not unlike the process of eating. It would be absurd to propose that someone else eat for you. And when you go to a restaurant, you don’t eat the menu, mistaking it for the meal, nor are you nourished by listening to the waiter describe the food. You have to actually eat the food for it to nourish you. In the same way, you have to actually practice mindfulness in order to reap its benefits and come to understand why it is so valuable.

Ichiddo Minneapolis is Japanese noodle restaurant in Minneapolis. We have our special menu like donburi, fried rice, stir fried ramen, fresh appetizers, beverage and Ramen in Minneapolis.

Serendipitously, on the very night of my meeting with Ben, I had scheduled a dinner with Mark Epstein. In the taxi on my way downtown I called Bianca and told her how it’d gone. “He’s right,” she said. Which came as no surprise; Ben had basically affirmed her thesis. “This is good. Now you know what you need to do.” Mark and I met to eat at a fussy Japanese restaurant called Brushstroke, where they only served a tasting menu and the waiters took themselves very, very seriously. Once we’d placed our orders, I told Mark what had just gone down in Ben’s office. He responded with a catchy little suggestion: “Hide the Zen.” “People will take advantage of you if they’re reading you as too Zen,” he said. “There’s a certain kind of aggression in organizational behavior that doesn’t value that—that will see it as weak. If you present yourself too much like that, people won’t take you seriously. So I think it important to hide the Zen, and let them think that you’re really someone they have to contend with.” But I was attached to my rep as a Zen guy. “I don’t want to be an asshole at the office.” “No,” he said. “That’s the tricky thing about what he’s saying to you. I’m sure there’s a way of doing it where you don’t have to be an asshole.

After several courses, Dylan looked at the menu, noting that "Cheeseburger" was next up. "Okay, this is something I recognize," he said with relief. "Don't get too excited," said Grace knowingly as she sipped the last of a bright and barnyard funky Romanee-Saint-Vivant from a big-bowled burgundy stem. The waiter stepped out of the shadows and set two servings of the next course on the table simultaneously. Another server placed two very large Bordeaux stems on the table, and then carefully filled each with just one and a half ounces of wine. "This is Chef's cheeseburger," the waiter said. "Paired with the '70 Latour." The waiter and other server then backed away. Dylan and Grace leaned forward, examining the strange creation. It smelled amazing, though it looked much more like something from a science class than from a Michelin-starred restaurant-- a tiny piece of freeze-dried cheese on a teaspoon of bison tartare, lying atop a small lettuce pillow that had been filled with Vidalia onion smoke. It sat on a small warm open-face wheat bun, and the whole thing was presented on a miniature plate on which was a little pool of foamed heirloom tomato, and another of foamed mustard seed. And it was all topped with a few droplets of pureed brined Japanese cucumber. Dylan just stared at it. "I feel like it belongs in a museum." "I know. It's almost too beautiful to eat," Grace said. They were both captivated by the variety of scents coming from the presentation. It did, indeed, smell like an amazing cheeseburger. "Well, I'm gonna try," said Dylan, putting the little top bun on. Grace watched as he picked it all up with his thumb and forefinger, dapped it in the foamed tomato and mustard, and popped it in his mouth. Dylan's mouth and nose were filled to bursting with all the expected flavors and scents of a great cheeseburger-- bread, meat and cheese, ketchup and mustard, lettuce and pickle. Oh, wow, it was good. And as he chewed, he popped the lettuce pillow, adding just the right touch of sweet onion scent and flavor to the mouthful.

Dinner passed with surprising rapidity. Harry tried to sample at least a little of all the weird new foods he saw. His curiosity couldn't stand the thought of not knowing how something tasted. Thank goodness this wasn't a restaurant where you had to order only one thing and you never found out what all the other things on the menu tasted like. Harry hated that, it was like a torture chamber for anyone with a spark of curiosity: Find out about only one of the mysteries on this list, ha ha ha!

Do people only re-act as if words really equal things (“sticks and stones may break my bones, and names can also hurt me”) in such “touchy” areas? Try opening two restaurants and have the menu in one say “Chef’s special: Tender, juicy filet mignon” and have the other menu say “Chefs special: a hunk of dead meat hacked off a castrated bull.” Both phrases describe the same nonverbal event, but see which sells better.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

It's like my Dad always used to say: "Interactive gimmicks are better than sleepcooking gimmicks." He didn't say that all the time, but he was alive for a long time and he talked a lot. That assemblage of words probably found its way out of his mouth.

Mimi's and Frannie's both served fried chicken, yes. And they had the same kind of name. And they had been started by sisters. But from there, the similarities---and any competition---ended. Frannie's was open all day, with an extensive menu. Mimi's offered only dinner: chicken, biscuits, French fries, and salad, and off-the-menu doughnuts on Saturday mornings for those in the know. And of course pie, but only when the spirit moved her mother to bake.

He cooks from his heart. From his soul." A pause, where I took in his words. "That is, when he is not drawing." That was a surprise. "Drawing?" "He draws little comics," the bartender said. He disappeared down below the bar again. This time when he popped up, he was holding what looked like an old menu. "Look." I took the menu and flipped through. Yes, it listed various dishes and their prices. But the artist---Luke---had doodled all over it, tiny pictures of the food, wavy lines of steam rising over bowls of rice specks and eggs, and slightly larger pictures of the people enjoying them as elaborate anime characters: their eyes enormous, little strings of drool slipping from the corners of mouth slashes, frizzled lines of movement showing their frenzy as they dove through the menu categories looking for more food. "This is adorable," I said with some surprise. I hadn't pictured Luke, with his posh accent that slipped out when he wasn't paying attention and his buttoned-up fancy restaurants, drawing cartoons. "Yes," the bartender said. "Adorable.

King's Hot Chicken Shack didn't exactly scream "romantic," not that I was looking for that. Clearly Daniel wasn't. The shack conveyed something entirely different, with its HOT! HOT! HOT! neon sign and posters of cartoony squawking chickens taped to the window. Nearly all of the items offered on the menu were similar to other hot chicken places I loved, like Prince's and Hattie B's, and most were foods you picked up with your hands, a second clue that Daniel was definitely not inclined to romantic thoughts. Hot chicken nuggets, tenders, wings, quarters, and halves. Waffle fries. Curly fries. Buttered corn on the cob. All of it sounded delicious... and very platonic. Like Flora's coffee shop, this place had an extensive menu, plus way too many heat levels for the average fried chicken consumer: plain, mild, medium, hot, hot, X hot, XX hot, XXX hot, and the ultimate heat: "hot like motherclucking hell!

I stopped in front of my new building, a thrill of pride running through me at the sight. The sight was bright and clear and elegant: Wander. Because my people had wandered all around the world for thousands of years of the Diaspora, picking up local culinary traditions and incorporating them into our own. Even if my menu had taken the incorporation in a more daring direction----some of the dishes I was most excited about were the brisket ramen and the kimchi chopped liver, a play on my finale appetizer but with Korean influences. Luke had helped me with that. It was the one dish that sat on both of our menus.

Nerida Seafood Bar and Restaurant located in Ensenada, Mexico brings the best of Ensenada's fresh Seafood mixed with a great family friendly ambience. Famous for the best oyster shots in town, Nerida has set a precedence for an amazing experience. Since it's opening, Nerida Seafood Bar has become a local favorite as well as a popular destination for the many thousands of visitors to Ensenada. Our menu is uniquely tailored, offering you a boatload of fresh fish selections to choose from, your preferred seasoning and a choice between having it all tucked within a taco, sandwich, salad, or on a plate.