Jump to content

the priya krishna/melissa clark thread


Diancecht

Recommended Posts

Look closer, 10+ years of experience as a restaurant critic, 4+ years of professional or educational culinary experience?

This is random HR stuff. Bruni? Grimes? Wells? Even Sifton? Anyone?

No. Whoever gets the job will not have done that stuff. And will get paid more. I assume there's a requirement to advertise it.

Link to comment
Share on other sites

12 hours ago, Wilfrid said:

No. Whoever gets the job will not have done that stuff. And will get paid more. I assume there's a requirement to advertise it.

Maybe they're bringing in Francois Simon and they need this for the O-1

Link to comment
Share on other sites

an all-day cafe in prospect heights

sounds like if zuni cafè reinvented itself and relocated to brooklyn

——

At Oxalis, with its preset menus, you didn’t have to think about what to order because the decisions had been made for you. At Cafe Mado, you can order anything you want. But it turns out that what you want is very likely to be whatever the kitchen has dreamed up. You just don’t know it yet.

Link to comment
Share on other sites

On 1/2/2025 at 6:16 PM, Diancecht said:

 turns out that what you want is very likely to be whatever the kitchen has dreamed up. You just don’t know it yet.

From "Free will and the directionality of time" by M. Clark

Link to comment
Share on other sites

  • 2 weeks later...
  • 2 weeks later...

Another edgy dish, which reads as unremarkable on the menu, is the branzino. The boneless whole fish is roasted in the wood flames until the skin sizzles and crisps, then arrives at the table with its face intact — a treat for those who prize the tender cheeks. Feel free to request it headless, but either way, accompanied by a heap of nearly melted, saffron-scented onions and pine nuts, it is an unqualified triumph.

——

the comments section in the article mention the lack of prices several times, and now we know why

Link to comment
Share on other sites

i kind of wonder if priya will become the next critic via osmosis. 

click

========

Yet several cooks The New York Times interviewed on the job said they saw the work as a chance to make a difference in the lives of the detainees, providing them a rare reminder of their humanity: a meal.

“We become more trustworthy because of the food,” said Mr. Reina, a cheerful man with an understated swagger who has cooked at Rikers for 29 years. “Because they want to eat better.”

His job involves much more than cooking — he considers himself a therapist, instructor and mentor for the detainees who help in the kitchen. He never asks them what they did to end up at Rikers.

“Anybody could be on the other side of that fence,” he said. “I don’t judge.”

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...