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
Scraps of the brocade of autumn There is a story of Rikyu which well illustrates the ideas of cleanliness entertained by the tea masters. Rikyu was watching his son Shoan as he swept and watered the garden path. "Not clean enough," said Rikyu, when Shoan had finished his task, and bade him try again. After a weary hour the son turned to Rikyu: "Father, there is nothing more to be done. The steps have been washed for the third time, the stone lanterns and the trees are well sprinkled with water, moss and lichens are shining with a fresh verdure; not a twig, not a leaf have I left on the ground" "Young fool," chided the tea master, "that is not the way a garden path should be swept. "Saying this, Rikyu stepped into the garden, shook a tree and scattered over the garden gold and crimson leaves, scraps of the brocade of autumn! What Rikvu demanded was not cleanliness alone, but the beautiful and the natural also. Okakura Kakuzō, The Book of Tea In a state of reverberation wabi-sabi