A WELL-SCRUBBED, HUSTLING RUBE WITH A LITTLE TASTE: The NYT's Frank Bruni ponders -- are tasting menus a good thing?
I'm not a fan, and it has nothing to do with price or value. It's control. I think especially given my somewhat finicky eating preferences, given the option between the chef's choice and my own, I'll take fewer options and ensure that every dish is something that I want. You?
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