Kitchen Work Issue 10: Cities

EDITOR’S NOTEBOOK

I will speak only for myself, because I know about the crushes and attractions many people have to famous fancy restaurants and their tasting menus and Michelin stars. I have worked in restaurants for most of my life; I have heard innumerable accounts of the winning of hard-fought reservations and over-the-top dining experiences. Though I know also that many will agree with me: the holes in the wall are the places more likely to send chills down our spines, a wave of sublimity through our consciousness, as we wonder about our mildly odd and unique present circumstances.

– Matt Straus –