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
There it is again Apparently architecture does the same job as set design, "it creates units of environment, atmosphere, or events"—whatever you wish to call them—but with more weight, carrying more material, slower. This is why it can raise the curtain more times and repeat "there it is again" for longer. Perhaps for this and other reasons there are periods in the history of architecture in which stage design or the folly, for example, have been an effective field of experimentation for serious architects. Smiljan Radić, The Circus Follies architecture