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I wasn't looking for a reason to go to Minneapolis, but Owamni sounds good. In the first half of the article anyway, in the second half the business behind it reads as wildly dysfunctional.


Ingredients are local, seasonal, organic. The traditional preservation methods that Owamni features—smoking, fermenting, drying—are au courant.

Yes, but it serves venison and elk and antelope, not seaweed and moss and raw brussels sprouts. 

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I meant to make a laudatory post last week to the effect that, where other than The New Yorker might you find a smart, funny, informative article on a literary figure as obscure as Alfred Lord Dunsany

I took that test when we applied to adopt! Picture was from the 30's: any idiot could tell that you were supposed to translate the stallion and the shirtless man in the picture into something sexual.

Mitchell is right on this precise point, though: as a classical music fan, I find its use in classical venues to be an outrage.

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4 hours ago, Anthony Bonner said:


i got yelled at a lot online for that one. (on a twin cities fb food group.)

you might note that the new yorker article also has little to say about the food served by the restaurant beyond describing a few dishes.

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Right, the dishes it mentions sound like things I would like very much, but spends a lot of time on relationship issues and the business.

Meanwhile, the Pinckney article on Elizabeth Hardwick is very good. And do read to the end.

Gopnik on Simenon is just weird. It's like, he can summarize the Maigret stories in 300 words -- he pretty much says that -- so he babbles about other detective fiction and his grasp of it seems slight. 


There was the Sherlock Holmes type, still dominant in the thirties, with all those eccentric, brainy, slightly comic puzzle solvers: Hercule Poirot, Nero Wolfe, Peter Wimsey, and so on. (A French variant was Arsène Lupin, a gentleman thief)...

Altogether now, "Some of these things are not like the other ones, some of these things are not the same!"

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re owamni, it is probably fair to say--as i noted in my review--that the version of the menu we had in february may not have been the best showcase for what they do. it was a prix fixe four-course meal. the rest of the year they do a different kind of thing and it may well be better. but most of what we ate was so bad that i am not in a hurry to go back and put that possibility to the test. and i really wanted to like it.

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