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
A little too something As Irwin had chosen a stairwell for his UCLA installation because it was curious in its banality and innocuousness, Bruce Nauman became interested in corridors and shafts as overlooked and slightly eccentric spaces. He was particularly interested in those that had "a kind of constriction that wasn't natural or was a little too long or a little too something—like the architect just hadn't really thought it out." Michael Auping, Stealth Architecture: The Rooms of Light and Space Merely a building