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
Irwin Volumes Show image 0 Show image 1 Show image 2 Show image 3 Show image 4 Black Line Volume, String Line-Light Volume, Corridor String Piece, Line Rectangle "The resultant black rectangle was not what you "looked at" – there was actually nothing to focus on – but soon it brought the space into focus with a distinct visual snap. From inside, the light in the area seemed different, more substantial, and the wall color began to shift ambiguously. From outside the area, the tape seemed to lift the plane of the floor upward in your field of vision, and it also made the room seem wider and shallower than it really was." — Roberta Smith Robert Irwin, Robert Irwin: A Conditional Art You are the one that is changed