In Praise of Small Menus An Article by Rachel Sugar www.grubstreet.com The best way to experience a restaurant, I have always felt, is by eating exactly what it wants to feed you. I do not want choices. I want the best thing. A restaurant might have five or ten best things, but it cannot have 45. There are many infuriating things about the world, but one of the more fixable is the sensation of acute regret from having ordered wrong. Why are there possibly wrong orders? Recently, I was at a fancy restaurant with great pastas and bad pizzas. So cut the pizzas! A kitchen that focuses on its strengths turns out consistently excellent things, even if that results in fewer total things. fooduxchoicesimplicity
Finished on the inside "Those stretcher bars were finished on the inside in ways no one will ever know; I spent days, weeks, months finishing things no one is ever going to see. But it had much more to do with the fact that I couldn't leave them unfinished. I just had this conviction that in the sense of tactile awareness, if all those things were consistent, then the sum total would be greater, even though that might not be definable in any causal, connected way." Lawrence Wechler & Robert Irwin, Seeing Is Forgetting the Name of the Thing One Sees All the way throughInvisible substanceCompleting work properly in unseen areas craft