When
Great Food Doesn't Have To Be Fresh, We dress salads with spoiled wine
(aka vinegar) and pay a premium for dry-aged beef., I take a seat at one
of the finest sushi counters in the world and marvel at the exquisite
craft of the chef. He slices an ever-so-slightly concave peel of tuna,
smears a dab of wasabi onto the fish, shapes a handful of wa.. Continue Reading...
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