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
The reflective craftsman Specialized tools like bench shears have proliferated throughout history in part because craftsmen necessarily do the same task with the same tool over and over. After a while, the task becomes routine, and the craftsman is able to perform it with predictable skill. The most creative of artisans is frequently one who, in the midst of routine, pays attention to the details of the work and the tools that effect that work, and so it is that the reflective craftsman develops ideas for new and improved tools in the course of working with those that he perceives to limit his achievement or efficiency. Henry Petroski, The Evolution of Useful Things Eating your own dog food toolsroutineskill