Memories! I remember reading those Wolfgang Puck articles & the glamorous lifestyles they conjured! For decades your pen has brought the food ( & foodie) worlds together. Wonderous!
I very clearly remember the Chinois article when it was published, as well as the one you wrote on the opening of Michael’s. Both the articles and the times were fun and fascinating and I couldn’t wait for the openings to try for reservations.
Not many people know this, but Bruce Le Favour wrote one of the best travel guides ever: France on Foot: Village to Village, Hotel to Hotel: How to Walk the French Trail System on your Own." It's remarkable for being for being a "how-to-go" and not a "where-to-go" and holds up well today even though it was written in 1999. Highly recommended if you can find a copy, even if it's just for dreaming about your next trip.
Love this, and the ceramics, too. Unfortunately the link to davisstudio isn’t working, and when I search online (because I’d love to buy some) I can’t find a live link. Suggestions? Thanks, Ruth.
Totally wonderful writing!! Great story, great times. Such exciting days for the LA food scene. Spago was so over the top! You always left happy. Thanks so much for bringing those wonderful times to us in 2022.
Thinking about restaurants of the past and the bygone food scenes relates to another series of thoughts I’ve been having. The little inexpensive kitchen tools that weren’t available when I started to cook and which I’ve recently found myself stopping to appreciate. The first two that come to mind are microplanes and silicone spatulas.
What incredible menus! I love the way the French use all parts of the animal. When my husband and I were there a few years ago, we had lunch in a small restaurant as part of a wine tour. We were offered two choices and my husband did not hear the word "gizzard" when he ordered the duck salad. I'm afraid the bits of offal were too much for both our North American sensibilities and they were left on the plate. But I'm sure with enough practice we could learn to like them. Maybe even coxcombs. Who knows?
Memories! I remember reading those Wolfgang Puck articles & the glamorous lifestyles they conjured! For decades your pen has brought the food ( & foodie) worlds together. Wonderous!
I very clearly remember the Chinois article when it was published, as well as the one you wrote on the opening of Michael’s. Both the articles and the times were fun and fascinating and I couldn’t wait for the openings to try for reservations.
Not many people know this, but Bruce Le Favour wrote one of the best travel guides ever: France on Foot: Village to Village, Hotel to Hotel: How to Walk the French Trail System on your Own." It's remarkable for being for being a "how-to-go" and not a "where-to-go" and holds up well today even though it was written in 1999. Highly recommended if you can find a copy, even if it's just for dreaming about your next trip.
I've had that book since it came out, and you're absolutely right.
Love this, and the ceramics, too. Unfortunately the link to davisstudio isn’t working, and when I search online (because I’d love to buy some) I can’t find a live link. Suggestions? Thanks, Ruth.
The link is now fixed.
Totally wonderful writing!! Great story, great times. Such exciting days for the LA food scene. Spago was so over the top! You always left happy. Thanks so much for bringing those wonderful times to us in 2022.
Garrison Keillor mentions that today is your birthday. Hope you have a great day with some delicious elements to your celebration.
Thank you!
Thinking about restaurants of the past and the bygone food scenes relates to another series of thoughts I’ve been having. The little inexpensive kitchen tools that weren’t available when I started to cook and which I’ve recently found myself stopping to appreciate. The first two that come to mind are microplanes and silicone spatulas.
It's nice that Mary Anne offers a more muted palette but I like the unapologetically vibrant colors pictured.
What incredible menus! I love the way the French use all parts of the animal. When my husband and I were there a few years ago, we had lunch in a small restaurant as part of a wine tour. We were offered two choices and my husband did not hear the word "gizzard" when he ordered the duck salad. I'm afraid the bits of offal were too much for both our North American sensibilities and they were left on the plate. But I'm sure with enough practice we could learn to like them. Maybe even coxcombs. Who knows?