There are two kinds of "foodies".
The first are the ones who worship at the altar of the Michelin three-star -- white tablecloths, "fine" cuisine (*), and "service".
The second prefer substance over style, and hence, authenticity over presentation. They'll take rickety plastic tables, and naked hanging bulbs if the food kicks ass.
The CC clearly belongs to the latter school (although he will be the first to admit that he has learnt a lot from the former.)
Consider this the first salvo in the "food wars".
(*) You can always disguise crap cuisine with truffles! (And the sad truth about New York is that most "top" chefs do. Sad, really! Truly sad.)
Sunday, August 6, 2006
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