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
Non-architects In 1964, the historian Bernard Rudofsky curated a show at MoMA called Architecture Without Architects, celebrating the formal qualities of a range of traditional building practices drawn from around the world. Setting aside the endlessly troubled implications of the Western gaze on “primitive” cultures, the show had the very constructive impacts of encouraging formal diversity at a time when mainstream architecture had grown desperately, myopically monochromatic and of suggesting that “non-architects” were capable not only of making good judgments about their environments but of actually taking the lead in creating them. Michael Sorkin, 20 Minutes in Manhattan The Timeless Way of BuildingMost cities were mostly built by improvisationArchitecture Without Architects architecture